Stop frying sausages as they come out juicier and tastier with butcher's 1 simple method

Anyone who's ever cooked sausages knows the struggle-sometimes they're juicy and perfect, and other times, they're dry and tough. It's frustrating, especially when you're aiming for that tender and flavourful bite, but you end up with a dry and bland one.

While frying is the quickest way to cook sausages, it also results in a lot of mess, requires careful attention to prevent burning and leaves room for mistakes. Although you can achieve a rich golden crust from pan-frying recipes, Jorge Thomas from Swaledale Butchers recommends oven cooking them. He said that the "best way to cook a Cumberland sausage" is to slow-bake it in the oven at a medium heat.

Jorge claimed that cooking it this way "ensures a juicy, flavourful bite with a perfect balance of caramelisation and tenderness".

This allows the seasoning to fully develop and ensures the sausage cooks evenly without bursting.

He added: "Oven-baking is the best option for a slow, even cook with minimal effort, keeping the sausage juicy inside while crisping up the casing."

For "best results", always allow sausages to come to room temperature for 30 minutes before cooking and let them rest for a few minutes after cooking to "lock in the juices".

To cook them in the oven, preheat the appliance to 200C/180C Fan/Gas Mark 6 before lightly rubbing a little olive oil over the sausages to enhance browning.

A small drizzle of olive oil helps prevent sticking, but don't overdo it - Cumberland sausages have plenty of natural fat that will render out during cooking.

Place the sausages on a non-stick or lined baking tray, making sure to space them out before baking for 15 to 20 minutes, turning occasionally, until the top is golden brown and crisp.

Once the time is up, check that the sausage is cooked through. The best way to check if your sausages are fully cooked is by using a meat thermometer. The internal temperature should reach 75C. If you don't have a thermometer, cut into the thickest part of the sausage - there should be no pinkness and the juices should run clear.

After, allow the sausage ring to rest for a few minutes before slicing. This helps the juices redistribute, keeping it moist and tender.