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The next time you pick up a packet of sausages, spare a thought for their history. Sausage-making is one of the oldest methods in the world for preserving food - there are even references made to sausages in writings dated long before the birth of Christ. We're spoilt for choice these days and can easily find sausages from all over Europe in our local shops and supermarkets. But which type to use for your chosen dish? And what's the best way to cook them? Should you prick them or not; do you bake, grill or fry?
First things first. Start with the best quality sausages you can find. Chances are, the casing will be intestine, which is naturally porous and allows the sausages to cook without bursting - hence, no need to prick. Cheaper sausages will most likely be made with artificial casings (still perfectly edible) but they tend to be non-porous and can stick to the pan when frying. If cooking with these, it's better to grill.
- To grill, heat the grill to medium high, lay the sausages on a rack and place 8-10cm from the heat. Keep an eye on them, turning every 5 minutes or so until brown on all sides.
- To fry, spread a very thin coating of oil in the base of the frying pan. (You may not need this if your pan is non-stick or well seasoned with use.) Fry the sausages over a medium-low heat, turning to brown evenly. Slow frying ensures moist and succulent sausages.
- Whichever method you use, handle sausages with tongs or wooden spoons, never pierce them with a fork as this will allow the juices to escape resulting in a dry texture.
- Serve simply cooked sausages with mash for one of the great British classics. Or incorporate some of the different varieties available into more international dishes.
Next pages:
Chorizo and Spanish Rice
Herb Sausages with Penne and Chilli Sauce
Bratwurst with Fried Potatoes and Bacon
Tuscan Sausage Casserole
More sausage recipes
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