Sausages are very much a convenience food and you can easily throw them in a frying pan, bake them in the oven or grill them on the barbecue. However cooking sausages too quickly can result in them shedding their juices or even worse splitting and drying out completely.
There is a way to prepare your gourmet sausages so that they remain juicy, flavourful and with the crispy skins that we all love.
Whether you poach it, smoke it, grill it, bake it or pan fry it, you should to go slow and on a low heat. Cooking a sausage fast will cause the liquids to boil and burst the skin, at the same time releasing the juices and flavours out of your sausage.
In an ideal world, I slowly poach my sausages in beer and onions for a few minutes until 75% cooked, I then let them rest for a further few minutes before grilling over charcoal at a medium heat, this adds colour, crisps up the skin and adds a smokiness to the delicacies.