Cooking with oil is traditional but not necessary, as sausages already contain a lot of fat, and cooking them in oil tends to burn the skin while the inside is not cooked properly.

The high heat from frying can also cause sausages to split open, making them awkward to eat.

Poaching sausages with a stock cube first allows them to cook gently and evenly, ensuring the inside is fully cooked without drying it out.

After that, you can simply place them in the oven to crisp up until they are golden brown, and they will still be really juicy and flavourful.

This simple cooking method takes less than five minutes and makes sausages so much tastier that I can no longer imagine going back to frying them in oil.

How to make tastier sausages

All you need to do is fill a frying pan less than halfway with water. You can want enough for the sausages to cook in, but do not cover them completely. 

Add a stock cube to the water and heat on high until it begins to boil. Then, line a tray with baking paper and preheat the oven to 200C. 

Place your sausages in the frying pan, and let them simmer for two minutes. You usually need just one minute to poach one side, and then flip them. 

Once the sausages have been poached, quickly place them in the tray and put them in the oven. When moving them, try to avoid piercing the skin with a fork, as this will cause all the juices to leak out. 

Let the sausages cook for roughly 15 to 20 minutes. When ready, they will be perfectly crisp and taste incredible when you bite into them.