The head of the royal family reveals the best way to cook sausage and we all did it wrong
From the Queen to the Trash Man, one thing that unites everyone in Britain is the love for a good, honest sausage.
They’re an essential ingredient for many of our most important dishes – fries, bangers and mash, barbecue hot dogs – so it’s crucial that we cook them properly.
A Michelin-starred award-winning cook lifted the veil on exactly how to cook sausages the ‘right’ way and shared some common mistakes we all make.
Jeff Baker, a top chef who cooked for the Queen, shared five easy steps on exactly how to cook the perfect banger and it’s amazing how easy it is to go wrong.
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With over three decades of experience under his belt, Farminson & Co’s Executive Development Manager deserves trust, reports the Daily Star, and he has revealed his secrets and common mistakes in cooking a sausage properly.
Take a look at the pro tips he offers below …
1. Take the sausage out of the refrigerator 20 minutes before cooking.
This helps the sausage cook evenly and prevents the skin from cracking when faced with heat, Jeff explained.
2. Put your bangers in the pan
Use a heavy-bottomed non-stick skillet, place over low to medium heat.
3. Add a teaspoon of duck or goose fat to the pan
Then turn until the base is fully coated, then remove any excess fat.
4. Place the sausages in the pan making sure they do not touch each other and maintain a constant heat.
By turning them regularly, the firecrackers get a rich golden color.
Jeff recommends 10 to 12 minutes for a traditional thick sausage.
5. Put the bangers back down before serving.
When cooked, the sausage will be firm to the touch, with an internal temperature of 70 ° C.
The secret now is to let the sausages sit for a few minutes, just like you would with a steak allowing the meat to relax, giving you a tender and juicy sausage.
Changing your cooking methods can be tricky, especially if you think your way of making sausages is the best.
The mistakes people make when cooking sausages …
1. Prick the skins when cooking quality sausages with a high content of meat and natural skins
This can cause the juice to run out and you will end up with a dry tasteless sausage.
2. Never fry
This can make the skin tough and the sausage dry.
3. Don’t cook your sausages
While this seems like a healthy option, it doesn’t deliver the frying experience that pan cooking does.
Cooking prevents the outside from developing that delicious umami taste that we all crave.
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