Thread: Sausages

Originally Posted by doubleRB

Put the sausages into a pot, cover with cold water, bring to the boil, then simmer for 5 minutes, drain then let cool down. sometimes I fry them, sometimes I wrap them in streaky bacon and roast them with veges and olive oil

This is how we cooked bangers in my restaurant, gives very consistent results, also has the benefit of stopping the casings splitting.

It was also the method recommended by the manufacturer.

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What P38 said. Cook slowly, turning often. DoubleRB's method is goody, too. Love them wrapped in good manuka smoked streaky bacon. Yummm. Do not prick them. The casing is supposed to contain the fat and juices as they cook.

As others have said, not nessasarily a cold pan but certainly not smoking its arse off and about to burst into flame like you would a steak.
Start em long curve on the pan if they are not straight...that side will shrink then turn and turn and turn as required till cooked and browned.

Hot dog stick up the middle will keep them straight and cut down on the washing up.

Originally Posted by Marty Henry

Hot dog stick up the middle will keep them straight and cut down on the washing up.

Or bread and Watties

Low heat and turn often.
Use a lid on the fry pan helps also.
They will take as long as the spuds to cook if they are big and fat.

Should keep the bastards straight, makes flipping them easy too!

Get them from the South African shops.