Chef says we've been cooking sausages all wrong - but shares easy hack
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There's nothing quite like the aroma of sizzling sausages, whether they're destined for a hearty mash or a full English. But it can be a real let-down when they turn out dry or overly chewy.
A common blunder is cranking up the heat too high, which can result in the skins cooking too rapidly and burning before you've even had a chance to flip them.
To avoid this culinary catastrophe and ensure your bangers are beautifully crispy and bursting with flavour, Jules Clancy, founder of The Stone Soup, suggests taking an extra 10 minutes to poach them first.
READ MORE - Princess Diana aide on how she 'had to pinch herself' on learning her secrets
READ MORE - ITV This Morning's Fern Britton 'sacked from show' after showing true feelings
Jules shared: "I was convinced last year by my Irishman that the best way to cook sausages if you're serving them whole is to gently poach them to cook them through before browning them in a pan or on the barbecue. Well worth the effort for tender, juicy bangers and mash."
Poaching is a straightforward method that involves simmering the sausages in a bit of water before giving them a proper fry-up. This ensures they're cooked thoroughly from the inside out and helps lock in moisture as they heat up, reports the Express.
The result?
Sausages that are juicier, more flavourful, and guaranteed to elevate your bangers and mash or fry-up to new heights of deliciousness.
(Image: Getty)
If you fancy adding an extra layer of flavour, some folks like to throw in stock, seasoning, onions, or garlic while poaching their sausages, but that's entirely up to you.
Set your hob to a medium heat and let the sausages cook until the water starts to simmer, then switch off the heat. Be careful not to let the water reach boiling point as this could cause the sausage skins to burst.
Allow the sausages to rest and absorb the steam until the water cools down to room temperature, which should only take a few minutes.
Next, proceed with your usual cooking method for the sausages, be it roasting them in the oven or sizzling them in a frying pan. This step will give them that desirable golden hue and crispy texture.
By dedicating just 10 minutes to this simple cooking technique, you'll be rewarded with sausages that are succulent, juicy, and bursting with flavour.
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Chef says we've been cooking sausages all wrong - but shares easy hack
Our community members are treated to special offers, promotions and adverts from us and our partners. You can check out at any time. More info There's nothing quite like the aroma of sizzling sausages, whether they're destined for a hearty mash or a full English. But it can be a real let-down when they turn out dry or overly chewy. A common blunder is cranking up the heat too high, which can result in the skins cooking too rapidly and burning before you've even had a chance to flip them. To avoid this culinary catastrophe and ensure your bangers are beautifully crispy and bursting with flavour, Jules Clancy, founder of The Stone Soup, suggests taking an extra 10 minutes to poach them first. READ MORE - Princess Diana aide on how she 'had to pinch herself' on learning her secrets READ MORE - ITV This Morning's Fern Britton 'sacked from show' after showing true feelings Jules shared: "I was convinced last year by my Irishman that the best way to cook sausages if you're serving them whole is to gently poach them to cook them through before browning them in a pan or on the barbecue. Well worth the effort for tender, juicy bangers and mash." Poaching is a straightforward method that involves simmering the sausages in a bit of water before giving them a proper fry-up. This ensures they're cooked thoroughly from the inside out and helps lock in moisture as they heat up, reports the Express. The result? Sausages that are juicier, more flavourful, and guaranteed to elevate your bangers and mash or fry-up to new heights of deliciousness. (Image: Getty) If you fancy adding an extra layer of flavour, some folks like to throw in stock, seasoning, onions, or garlic while poaching their sausages, but that's entirely up to you. Set your hob to a medium heat and let the sausages cook until the water starts to simmer, then switch off the heat. Be careful not to let the water reach boiling point as this could cause the sausage skins to burst. Allow the sausages to rest and absorb the steam until the water cools down to room temperature, which should only take a few minutes. Next, proceed with your usual cooking method for the sausages, be it roasting them in the oven or sizzling them in a frying pan. This step will give them that desirable golden hue and crispy texture. By dedicating just 10 minutes to this simple cooking technique, you'll be rewarded with sausages that are succulent, juicy, and bursting with flavour.
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