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Daily Record
3 days ago
- General
- Daily Record
Make your sausages juicier and tastier by doing this 1 easy task before cooking
Taking 10 minutes to cook your meat properly will improve the taste. Sausages are one of the highlights of the traditional fry-up, and they're just as tasty when they're stuffed into a sandwich or topped on mash potato. Whatever way they're enjoyed, the most important thing is making sure they are cooked properly. It can be disappointing when you're looking forward to tucking into your hearty breakfast, only to discover that your sausages have dried out or are too chewy. This can happen when sausages are cooked on a high heat because this causes the skin of the sausage to cook too quickly. This can lead to sausages burning and splitting, which can have a massive effect on the taste. Cooking expert Jules Clancy, founder of The Stone Soup, said if you want perfectly crispy and full of flavour sausages, then spend 10 minutes to poach them beforehand. Jules said: 'I was convinced last year by my Irishman that the best way to cook sausages if you're serving them whole is to gently poach them to cook them through before browning them in a pan or on the BBQ. Well worth the effort for tender, juicy bangers and mash.' Poaching is the simple cooking technique of letting sausages simmer in a little water before cooking them properly. It ensures the inside of the sausages cooks all the way through and helps them retain moisture as they heat up, reports the Express. This results in sausages that are much juicier and even more flavourful so your banger and mash or tasty fry up if more enjoyable to eat. Join the Daily Record WhatsApp community! Get the latest news sent straight to your messages by joining our WhatsApp community today. You'll receive daily updates on breaking news as well as the top headlines across Scotland. No one will be able to see who is signed up and no one can send messages except the Daily Record team. All you have to do is click here if you're on mobile, select 'Join Community' and you're in! If you're on a desktop, simply scan the QR code above with your phone and click 'Join Community'. We also treat our community members to special offers, promotions, and adverts from us and our partners. If you don't like our community, you can check out any time you like. To leave our community click on the name at the top of your screen and choose 'exit group'. If you're curious, you can read our Privacy Notice. How to poach sausages to make them tastier Poaching sausages is very simple and should only take a few minutes. Place the sausages in a pot and add just enough cold water to cover them. If you prefer, some people like to add stock, seasoning, onions or garlic to the pot while poaching sausages to help make them even more flavourful. However, this is entirely optional. Place on a medium heat and allow the sausages to cook for a few minutes until the water begins to simmer, then turn off the heat. Do not let the water boil as it can cause the sausages skin to split. Let the sausages sit and soak up the steam until the water is room temperature, which should take a few minutes. Then, cook the sausages like you normally by putting them in the oven or heating up a frying pan. This helps give them colour and make them crispy. Your sausages should be plump, juicy and incredibly tasty if you take 10 minutes maximum to try out this easy cooking method. A group of expert butchers recently revealed their top tip for prepping sausages right. It's a step that many might neglect, yet it's crucial for achieving the best results. The experts at online butchers Traymoor insist on letting the sausages reach room temperature before they're cooked on the pan or grill. This method isn't exclusive to sausages - it's also beneficial for other meats like steak. Their guidance is straightforward: "Removing them from the fridge around 20 minutes before cooking helps them cook more evenly. In addition, there is less chance of the skins breaking.
Edinburgh Live
4 days ago
- General
- Edinburgh Live
Chef says we've been cooking sausages all wrong - but shares easy hack
Our community members are treated to special offers, promotions and adverts from us and our partners. You can check out at any time. More info There's nothing quite like the aroma of sizzling sausages, whether they're destined for a hearty mash or a full English. But it can be a real let-down when they turn out dry or overly chewy. A common blunder is cranking up the heat too high, which can result in the skins cooking too rapidly and burning before you've even had a chance to flip them. To avoid this culinary catastrophe and ensure your bangers are beautifully crispy and bursting with flavour, Jules Clancy, founder of The Stone Soup, suggests taking an extra 10 minutes to poach them first. READ MORE - Princess Diana aide on how she 'had to pinch herself' on learning her secrets READ MORE - ITV This Morning's Fern Britton 'sacked from show' after showing true feelings Jules shared: "I was convinced last year by my Irishman that the best way to cook sausages if you're serving them whole is to gently poach them to cook them through before browning them in a pan or on the barbecue. Well worth the effort for tender, juicy bangers and mash." Poaching is a straightforward method that involves simmering the sausages in a bit of water before giving them a proper fry-up. This ensures they're cooked thoroughly from the inside out and helps lock in moisture as they heat up, reports the Express. The result? Sausages that are juicier, more flavourful, and guaranteed to elevate your bangers and mash or fry-up to new heights of deliciousness. (Image: Getty) If you fancy adding an extra layer of flavour, some folks like to throw in stock, seasoning, onions, or garlic while poaching their sausages, but that's entirely up to you. Set your hob to a medium heat and let the sausages cook until the water starts to simmer, then switch off the heat. Be careful not to let the water reach boiling point as this could cause the sausage skins to burst. Allow the sausages to rest and absorb the steam until the water cools down to room temperature, which should only take a few minutes. Next, proceed with your usual cooking method for the sausages, be it roasting them in the oven or sizzling them in a frying pan. This step will give them that desirable golden hue and crispy texture. By dedicating just 10 minutes to this simple cooking technique, you'll be rewarded with sausages that are succulent, juicy, and bursting with flavour.
