Anyone who’s tackled cooking bangers knows the battle – one moment they’re succulent and spot-on, the next they’re parched and chewy. It’s maddening, particularly when you’re gunning for that tender and tasty morsel, only to wind up with something dry and flavourless.
Whilst pan-frying offers the speediest route to cooked sausages, it also creates considerable splatter, demands constant vigilance to avoid charring and opens the door to blunders. Despite achieving a gorgeous golden exterior through frying methods, Jorge Thomas from Swaledale Butchers champions oven preparation instead. He declared that the best way to cook a Cumberland sausage is to slow-roast it in the oven using moderate heat.
Jorge maintained that preparing sausages via this method “ensures a juicy, flavourful bite with a perfect balance of caramelisation and tenderness.”
This technique allows the spices to completely mature whilst guaranteeing the sausages cook uniformly without splitting.
He continued: “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 the best results, always permit sausages to reach room temperature for 30 minutes before preparation and allow them to settle for several minutes post-cooking to “lock in the juices”.
To prepare them in the oven, heat the appliance to 200C/180C Fan/Gas Mark 6 before gently coating the sausages with a touch of olive oil to boost browning.
A light sprinkle of olive oil helps prevent stickiness, but don’t go overboard – Cumberland sausages are naturally fatty and will release their own oils during the cooking process.
Arrange the sausages on a non-stick or lined baking tray, ensuring they’re well-spaced. Then, bake for 15 to 20 minutes, giving them a turn now and then, until the top turns a crispy, golden brown.
Once the timer dings, ensure the sausage is thoroughly cooked. The most reliable way to confirm your sausages are fully cooked is by using a meat thermometer, which should read 75C internally.
If you’re without a thermometer, slice into the thickest part of the sausage – it should show no pinkness and the juices should be clear.
Finally, let the sausage ring sit for a few minutes before carving. This allows the juices to settle back in, ensuring a moist and tender bite.
