+ Don’t prick the sausages as this let all the moisture and the flavour out.
+ Cook sausages over moderate heat, if you cook them at too high a temperature their skins will burst.
+ Turn the sausages regularly to ensure that they cook evenly and don’t burn.
+ Remember sausages must always be cooked right through to the centre.
Cooking sausages in the oven is one of the easiest ways to cook them, especially if you are cooking a large quantity.
+ Preheat the oven to 180C. Place a sheet of baking paper on oven tray.
+ Place the sausages on the baking paper; use a large enough oven tray so that it allows some room around each of the sausages.
+ Place sausages in oven and roast for about 20 minutes or until cooked through, turning them occasionally so they brown evenly.
The barbecue has the greatest affinity with the humble sausage.
+ Take the sausages out of the fridge about 30 minutes before cooking. This allows the internal temperature to rise and will result in more evenly cooked and faster cooking time.
+ Preheat the barbecue or char-grill pan to moderate.
+ Cut the links between the sausages (do not pierce them). Add the sausages, cook until golden brown all over and cooked through, turning regularly to ensure even browning.