The good old British banger is a staple of a lot of dishes. After all, where would we be without bangers and mash and toad in the hole? A fry up wouldn’t be the same, and as for the barbecue?
Now, an award-winning chef who has cooked for none other than The Queen has revealed how to cook sausages the “right” way and shared some top tips and common mistakes we make when cooking our own sausages.
Jeff Baker is a Michelin-starred chef with more than three decades of experience under his belt and is the Executive Development Chef at Farminson & Co, the Daily Star reports.
He reveals his secrets to the perfect banger.
- Make sure the sausages are room temperature – he advises getting them out of the fridge 20 minutes before cooking.
- Use a heavy-based, non-stick frying pan and make sure it’s on a low to medium heat – Great British Menu judge Matthew Fort also recommends the slow and low method.
- Make sure the sausages are not touching in the pan.
- Keep them on a constant heat and cook for 10 to 12 minutes.
- Rest them before serving, similar to as you’d do with a steak – this gives a tender, juicy, sausage.
Mistakes people make while cooking sausages
Pricking the skins of top quality sausages with high meat content and natural skins will mean the juices run out and you’re left with a dry, tasteless sausage.
Never deep fry a sausage, this makes the skin tough and the sausage dry.
Don’t bake your sausages. While this seems like the healthy option, baking prevents the outside from developing the umami taste every sausage fan craves.