How To Cook A Sausage Perfectly

Ladies and gents, I'm going to show you how to cook sausage and you may think you know how to cook sausage, but the vast majority of people always get it wrong. The secret I'm about to reveal is, use a very cold pan. What we're going to do is put the sausage in the pan.

Just give it a little roll. We're going to start cooking it from a cold pan, from raw, and just keep moving it around like that, and I'm not going to do any more of that. Now, once you start to get a bit of heat in the pan, you can actually roll it, I mean you can roll it now, you don't even need tongs, just keep going like that, and I promise you, you will end up with sausages that don't bang.

This is a pork sausage but you can, you know, these days there are so many different varieties; you know you can get things with like leeks and onions, or a classic Cumberland sausage, which is actually normally in sort of a spiral round. Who decides who gets the sausage? I mean, why doesn't the horse get a sausage and yet the pig gets ones, the chicken sometimes does; I don't know who decides but it's the whole sausage debate. So as you can see, I'm just going to bring that a little bit closer; the sausage is beginning to get a little bit more color on it.

And I'm just going to carry on cooking these through, for the next 5 to 6 minutes, and if I just keep moving it, I can guarantee that this will not bang out of its skin, which is why they are sometimes referred to as bangers. So, when you pop back in a minute, you will see that this will be a perfectly cooked sausage. This way of cooking sausages is one where you have to tend to it most of the time, so you can't go off and watch the telly and let them sizzle away, but doing it like this, is the perfect way.

Well, look, as you can see, it's a perfectly cooked sausage, lovely texture to it. It's remained in its skin, it hasn't banged; I'm telling you, this is the secret way of cooking sausages. |Do you think you know how to cook a sausage? Watch this video and learn the chef's secret to cooking a perfect sausage that won't bang out of its skin.