Stop frying sausages as they’re juicier using simple butcher-approved technique

Expert butchers shared their favourite method for cooking sausages for juicier and tastier results – and it’s not what you might expect

If you’re like most people, you likely believe you’ve already perfected the technique of cooking sausages. You’ve been preparing them for years and are entirely happy with how they turn out. However, with just a handful of small tweaks, you could potentially be dishing up some of the finest bangers you’ve ever sampled.

The butchers at Lepp Farm Market shared that their “hands down, favourite way to cook sausages” is on the barbecue. But for everyday cooking, they’ve revealed the ultimate method to adopt.

It does involve two steps, but “you won’t be disappointed by the results”. They maintained that sausages cooked this way were “some of the best they’d ever had”.

Pan-frying sausages seems to be among the most commonly used cooking approaches, yet it doesn’t impress the experts.

While it might feel somewhat unconventional, the butchers recommend boiling sausages to render them “juicier and tastier”, reports the Mirror.

Simply place the raw sausages into a pan and cover them with cold water, making sure there’s approximately an inch of water covering them.

Turn your hob to a medium heat and bring it up to a gentle simmer. Resist piercing the sausages or cooking them at a vigorous boil, as “you’ll lose all those tasty juices”.

Once you’ve reached a simmer, continue cooking for just two to three more minutes.

This short cooking time is enough to raise the internal temperature to a safe 160 degrees. Once cooked, drain the sausages and discard the water. At this stage, they can be sliced straightaway for use in a casserole or pasta dish, as they are thoroughly cooked and ready to eat.

Admittedly, their colour at this point isn’t particularly appetising, but this is easily remedied if you prefer a more appealing finish.

Simply heat one tablespoon of cooking oil in a frying pan over a medium heat, then fry the slices or whole sausages “just long enough until they’re golden brown”.