Make your sausages tastier and juicier by adding this common ingredient

Daily Record

3 days ago

This common kitchen cupboard staple will improve the taste of your breakfast.
Sausages are a staple of the British breakfast, but they're just as tasty when stuffed into a sandwich or even topped with mashed potato. Whatever way you enjoy them, the most important thing is making sure they are cooked to perfection.
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Sausages, also known as bangers, can be cooked in various ways, but many people believe a substantial amount of oil is necessary to make them taste better. However, using lots of oil can make a mess and add a hefty amount of calories to your meal.
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Express reporter Katherine McPhillips believes she has discovered a simple cooking technique that makes sausages really juicy and tasty without needing to fry them. All you need is a stock cube.
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She said: "It might sound bizarre, but poaching sausages in a little water with a stock cube before crisping them up in the oven adds so more flavour to them.
"Cooking with oil is traditional but not necessary, as sausages already contain a lot of fat, and cooking them in oil tends to burn the skin while the inside is not cooked properly.
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"The high heat from frying can also cause sausages to split open, making them awkward to eat. Poaching sausages with a stock cube first allows them to cook gently and evenly, ensuring the inside is fully cooked without drying it out."
Katherine then recommends placing the sausages in the oven to crisp up until they are golden brown. They will still be really juicy and flavourful.
This simple cooking method takes less than five minutes and makes sausages so much tastier that I can no longer imagine going back to frying them in oil.
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How to make tastier sausages
All you need to do is fill a frying pan less than halfway with water. You can want enough for the sausages to cook in, but do not cover them completely.
Add a stock cube to the water and heat on high until it begins to boil. Then, line a tray with baking paper and preheat the oven to 200 °C.
Place your sausages in the frying pan, and let them simmer for two minutes. You usually need just one minute to poach one side, and then flip them.
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Once the sausages have been poached, quickly place them in the tray and put them in the oven. When moving them, try to avoid piercing the skin with a fork, as this will cause all the juices to leak out.
Let the sausages cook for roughly 15 to 20 minutes. When ready, they will be perfectly crisp and taste incredible when you bite into them.
Experts at Home Niches also recently suggested swapping oil for butter in the pan to elevate how your sausages taste. They said: "Butter adds a rich and creamy flavour to sausages that is hard to replicate with other cooking methods.
"The fat content in butter helps to keep the sausages moist and juicy, while the milk solids in butter caramelise and create a golden-brown crust on the surface of the sausages."