Kenneth Glad
Small adjustments in the kitchen can have a surprising impact on everyday meals. One traditional approach is recommended by experienced cooks.
British butchers have recommended cooking fresh sausages in the oven for more even browning and less mess than frying.
The method takes longer than using a pan, but it requires little attention once the tray is in the oven.
The advice comes from the butchers behind the British Sausage website, who favour baking sausages rather than placing them in hot oil.
Temperature and timing
For raw, fresh sausages, the published method begins with an oven heated to 200°C, 180°C fan or Gas Mark 6. That is approximately 400°F in a conventional American oven or 350°F with convection.
The sausages should be arranged in a single layer on a tray lined with foil or parchment paper. Overcrowding the tray should be avoided.
According to the instructions, they should cook for 25 to 30 minutes and be turned halfway through to help both sides brown.
The suggested time is only a guide. Sausage thickness, ingredients and oven performance can affect how quickly the centre cooks, so the directions on the package should also be followed.
Why use ovens
The butchers called oven baking “the easy, convenient way to enjoy sausages”. They said the technique produces “juicy” meat with “mouth-watering flavour”.
Their explanation, as relayed by the newspaper, is that surrounding heat cooks the sausages steadily while their fat is released. Lean varieties may need a small amount of oil, while fattier ones generally require no additional coating.
Frying is quicker, but the casing can become dark before the interior is ready. Sausages may also stick to the pan and send oil across the stove.
Checking for safety
Browning should not be used as the only test of doneness. A sausage can look cooked on the surface while remaining below a safe temperature in its thickest section.
Separately from the butcher’s advice, the US Department of Agriculture recommends checking uncooked sausages with a food thermometer. Fresh sausages containing ground beef, pork, lamb or veal should reach an internal temperature of 71°C (160°F), while chicken or turkey sausages should reach 74°C (165°F).
The UK Food Standards Agency also advises following manufacturers’ instructions and cooking sausages thoroughly. Its guidance says a clean temperature probe can be inserted into the centre when checking that food is properly cooked.
Raw, precooked, smoked and ready-to-eat sausages may have different preparation requirements. Checking the label helps determine whether a product needs full cooking or only reheating.
Once safely cooked, oven-baked sausages can be served as part of a breakfast, dinner or sandwich.
Sources: British Sausage, USDA Food Safety and Inspection Service, UK Food Standards Agency
