The trouble with sausages is cooking them. If you grill them, they spit. If you put water in the grill pan to stop the juices burning, it sloshes. If you bake them in the oven, it takes half an hour and they come out overcooked and grainy.
I complained to a butcher, and he suggested microwaving them first.
This is for ordinary fat sausages, not chipolatas.
- Microwave for 2 minutes at full blast.
- Then bake (20 minutes at 210°, turning now and then), or grill (if you have a hot grill) or fry. You can use a high heat and a short time because you don’t have to worry about the inside being raw.
The result has a much smoother texture than usual because the sausage has been cooked more gently. It feels almost like a frankfurter, but seared.