This article compares the cooking techniques for preparing sausages - pan frying, air frying, and oven baking - and discusses the outcomes, challenges, and advantages of each method.
Sausages aren't amongst the meats I prepare regularly, unlike streaky bacon, chicken breasts and salmon fillets. That said, I do savour them occasionally in a hearty casserole, accompanied by mash and gravy, in a straightforward traybake dish or in the odd sausage breakfast muffin.
Plenty of people favour frying sausages in a pan, believing this delivers the crispiest outcome. Yet, most chefs and butchers argue that the oven is the superior technique. When preparing sausages alone, my go-to cooking method is the air fryer, but I was keen to discover whether the frying pan or oven approach came out on top, so I tested all three techniques.
Frying pan To pan-fry the sausages, I began by setting the hob to a medium-low temperature and lightly coating the pan with olive oil spray. Once warmed through, I positioned the sausages in the pan, ensuring they weren't touching, as they can become stuck together. I allowed the sausages to cook thoroughly on one side before turning them over. I avoided repeatedly flipping the sausages or piercing them, as this could disrupt the cooking process.
Preparing the sausages this way took considerably longer than anticipated, as it proved challenging since certain sections of the meat weren't cooking evenly. I likely spent 25 to 30 minutes ensuring they were properly cooked through. Once the sausages were finished, I was faced with a hob splattered with grease, a scorched pan and sausages that were inconsistently cooked and blackened in numerous spots.
The sausages had a pleasant crispness and were moderately juicy, though the burnt flavour was rather overwhelming. Rating: 4/10 Air fryer In contrast to the frying pan approach, preparing sausages in the air fryer requires no supervision, is reasonably swift, and produces sausages that are golden and crispy externally while remaining adequately succulent inside. For the air fryer method, I lightly coated them with olive oil spray before placing them in for 23 minutes at 180 degrees.
I deliberately avoided pricking them beforehand to prevent moisture loss and shook the basket midway through to stop them adhering. When the timer finished, the sausages appeared considerably more uniformly cooked than those prepared on the hob. Upon sampling the sausages, I discovered them to be moist and significantly less oily, as the air fryer basket permits the fat to drip away.
Rating: 9/10 Oven I don't believe I've previously cooked sausages in the oven, but having tried this technique, that's about to change. To prepare the sausages in the oven, I set my fan oven to 180 degrees and lined a baking tray with foil. I then placed the sausages on the tray, slid it into the oven and left them to cook for just over 30 minutes. At the halfway point, I turned them to ensure they cooked evenly.
Upon removing the sausages from the oven, it was immediately apparent that they had cooked more uniformly than those prepared in the air fryer. While this is the most time-consuming method, it undoubtedly produces the juiciest results. The inside was succulent and flavoursome, while the skin had developed a satisfying crispness without being overly tough. Another bonus of this cooking method is the minimal washing-up required afterwards.
All that was needed was to discard the foil and give the tray a brief rinse. Rating: 10/10
Cooking Techniques Sausages Pan Frying Air Frying Oven Baking Crispy Juicy Cooking Challenges Cooking Methods Time-Consuming
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