Anyone who’s ever prepared sausages understands the challenge – occasionally they turn out succulent and ideal, whilst other times they emerge parched and chewy. It’s exasperating, particularly when you’re striving for that moist and tasty bite, but instead end up with something dry and flavourless.
Whilst frying represents the speediest method to prepare sausages, it also creates considerable mess, demands close monitoring to avoid burning and leaves room for errors. Although pan-frying techniques can deliver a deep golden exterior, Jorge Thomas from Swaledale Butchers advocates oven cooking them. He stated that the “best way to cook a Cumberland sausage” is to slow-bake it in the oven at a medium heat.
Jorge maintained that preparing sausages this way “ensures a juicy, flavourful bite with a perfect balance of caramelisation and tenderness”. This permits the seasoning to completely mature and guarantees the sausage cooks uniformly without splitting.
He added: “Oven-baking is the best option for a slow, even cook with minimal effort, keeping the sausage juicy inside while crisping up the casing.”
For “best results”, consistently allow sausages to reach room temperature for 30 minutes before cooking and permit them to rest for several minutes after cooking to “lock in the juices”.
To prepare them in the oven, preheat the appliance to 200C/180C Fan/Gas Mark 6 before gently rubbing a touch of olive oil over the sausages to improve browning.
A modest drizzle of olive oil aids in preventing sticking, but don’t go overboard – Cumberland sausages are naturally fatty and will render out during cooking.
Position the sausages on a non-stick or lined baking tray, ensuring they’re spaced apart before baking for 15 to 20 minutes, turning occasionally, until the top is golden brown and crisp.
Once the time has elapsed, verify that the sausage is thoroughly cooked. The most effective way to determine if your sausages are fully cooked is by using a meat thermometer.
The internal temperature should hit 75C. If you lack a thermometer, slice into the thickest part of the sausage – there should be no pinkness and the juices should run clear.
Subsequently, let the sausage ring rest for a few minutes prior to slicing. This allows the juices to redistribute, maintaining its moistness and tenderness.