OV9

This would be a 1


This would be a 10


Following a household discussion, I must table this important topic. I much prefer a well-browned sausage - not a 10 but not a million miles away. So much tastier. <licks lips>

I'd say anything in the 6 to 8 category is fine. I have cooked and eaten my fair share of 9s and 10s on the bbq though!

On a grill

Cooked to at least 75 deg C internal as per my Thermapen. If that also makes it a bit crispy on the outside then that's fine.

I like a bit of colour on them and textured like an armadillo, crispy skin but soft in the middle

As we are going a bit mumsnet i recently become fond of using the airfryer (actifry original) for sausages after using it for nothing but occasional chips for 5 years.

In a pan with some oil. Got a really big frying pan recently so managed to cook a whole breakfast in one pan. I've always wanted to do that

Air fry, although whether I go for lightly or heavily browned depends on the sausage. Cheap sausages don't tend to suffer it well, and I know all about cheap sausage.

WAIT NO THAT CAME OUT WRO

Carlos wrote: Wed Dec 07, 2022 1:08 pm
As we are going a bit mumsnet i recently become fond of using the airfryer (actifry original) for sausages after using it for nothing but occasional chips for 5 years.

That. The Actifry does a pretty good job with streaky bacon too - rendering the fat nicely.

Irish Sausages and Chipolatas - frying pan and a little oil

Bigger British Banger type Sausages - in the oven

I only really cook sausages on the bbq, I doubt I'll bother over winter. The local bakery does outstanding bacon / sausage (generally about level 7) sandwiches though, so I just get my fill from there.

If I fry them then they're usually zebra striped with burned parts and non-burned parts depending on what's had contact with the pan.

Before the energy crisis, oven-cooked was the only way, nice even cook and gentle golden colour too.

Actifry, top shelf for sausage, bottom shelf for chips.

It makes them lovely and crispy, seem much tastier than pan sausages somehow.

I think she puts them in the oven. I like them closer to the top of the scale I think. Not burnt, but dark brown.

I do them at 150C or thereabouts in the oven for about half an hour, maybe a bit more depending on how brown the outsides are. Tends to get them oozing fat which caramelises. Use a roasting tin you don't care about or don't mind scraping to get them out.

Rich B wrote: Wed Dec 07, 2022 2:20 pm I think she puts them in the oven. I like them closer to the top of the scale I think. Not burnt, but dark brown.

This and what Jobbo says. 200C for us I think until they're as dark brown as they can be before being burnt.

ZedLeg wrote: Wed Dec 07, 2022 1:11 pm Got a really big frying pan recently so managed to cook a whole breakfast in one pan. I've always wanted to do that

MAN CARDS ACHIEVED!

Quickly. If I am cooking sausages it is because they are urgently required.

Always a tricky spot when you’re hungry and the help has left for the evening

My favourite are when they’ve been roasted for a long time in the oven and have a nice thick dark brown ( not black or charcoal ) crust.

But I’m not that fussy, as long as they’re cooked through I’m happy.

Always under the grill and about a 7.

Dave!