Please do not prick your sausages

Frying

Frying;Place some melted Lard (Pork Fat) in a frying pan. You can use other oils, but I think Lard is best .The art is not to have the heat too high, keep it low and slow so the Sausage takes the heat evenly, browning nicely on each side, giving the frying pan a good shuffle every now and again and the Sausages will turn to the side that needs cooking.If you’re using a temperature probe you want the centre to be 70°c

Grilling

Depending on thickness, grill on each side until the skins are golden, usually about 4 mins each side on a low heat. If you’re using a temperature probe you want the centre to be 70°c

Barbecuing

Sometimes it is it is better to blanch your Sausages first if you are cooking for a lot of people, but I prefer not to. Place on the barbecue, and close the lid and half close the vents always turning and checking until browned.If you’re using a temperature probe you want the centre to be 70°c

Blanch

Place Sausages in cold slightly salted water and bring to the boil on a low heat . Once the water starts to bubble turn off and leave for 2 mins. This is a good way to prepare Sausages for barbecues in advance, and they tend to come out better. If you are an amateur barbecue chef this method usually assures good results.

If you’re using a temperature probe you want the centre to be 70°c