Sausages may seem like a straightforward thing to cook, but they can end up going sideways: either splitting, burning, or not browned enough. The common practice of tossing sausages into a hot pan with oil can result in uneven cooking, with one side browning too quickly.

Natasha, a culinary expert and founder of The Cherry Plum Kitchen, has shared a foolproof method for achieving crispier and juicier sausages. This poaching technique might seem unconventional, but this step helps them cook evenly by using steam to seal in moisture and fat.

"My preferred method is to first poach my sausage," she said. "Set a pan of water over a high heat and bring it to a boil."

Frying sausages from raw can lead to the casings splitting or burning on one side before the inside is fully cooked, resulting in dry and unappetising fare.

However, poaching gradually brings the sausage up to temperature, ensuring the inside remains juicy and flavourful while also preventing them from bursting open.

Poaching typically takes 10 minutes but is incredibly simple to do and results in crispier, more flavourful sausages that are perfectly cooked on all sides.

For those looking to enhance their sausages further, add stock, herbs or even beer to the pan instead of water to infuse additional flavour into the sausages, although this step is entirely optional.

Once the water is gently bubbling, cautiously place your sausages in the pan and allow them to simmer for 10 minutes. After the time has elapsed, remove the sausages from the water and lay them on kitchen paper to pat dry.

Complete the cooking process by browning the sausages in a pan with oil to add colour and crispness. This should only take a moment or two.

Natasha explained: "What you are doing now is browning the outside. There's no risk of the outside being done before the inside is cooked so this method allows you to turn the heat up. I fry mine over a medium to high heat."

The poaching technique helps to lock in the juices, ensuring your sausages are succulent, juicy and full of flavour while still being crispy on the outside.