Cook slow, on low
Cook your sausages on a low heat in a lightly oiled pan or grill. High heat will simply cause the skin to burst and we never want that!
Turn often
Flip your sausages several times so they cook evenly and all the way through.
Don’t prick the skins
If you do this all the lovely juices and flavour runs away and the meat can dry out.
Get creative
You can do so much more with a sausage besides throwing it on the BBQ! For something different at your next gathering, why not create a cider roast? Simply place sausages with chopped apples, garlic and potatoes in a baking dish, drizzle with olive oil, sprinkle with rosemary and bake for 45 minutes.
You can also use snags to make easy and delicious mid-week meals by incorporating them into casseroles, one-pan oven bakes, soups and even risottos. The sausage meat will impart a wonderful flavour through the dish.
Quality is key
You should always look for sausages that have a high meat content and no fillers or additives.
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