www.sausagemaking.org

I asked my daughter to cook half a dozen Lincolnshire sausages in the oven .............disasterous.

Now when I cook them slowly in the frying pan they finish up with a nice colour and a tender skin and succulent so that when you cut them a certain amount juices flow out, and they are tender to the palate.

These came out of the oven a bit shrivelled looking like dark brown leather phallic symbols. Biting into them found the outside skin was tough and about a eighth of an inch thick with no juices in the sausages.

I did't want to criticise but enough is enough so the dog can eat them.

So what is the way of cooking nice succulent sausages in the oven and at what temperature and time please.

Rik

They sound like my first ever Christmas Day sausages that were mummified with the turkey for over 3 hours

May I suggest a pre-heated 220C/425F/Gas 7 oven, for 15-20 minutes?

Dave

It reminds me of the time when I was a student and I tried to bake one of Mr Tesco's meat pies in the oven. My culinary skills were not what they are today. Neither were the regulations about labelling; I didn't know you had to remove the plastic wrapping before putting it in the hot oven !

Gill

Gill wrote:It reminds me of the time when I was a student and I tried to bake one of Mr Tesco's meat pies in the oven. My culinary skills were not what they are today. Neither were the regulations about labelling; I didn't know you had to remove the plastic wrapping before putting it in the hot oven !

Gill

The first time I cooked a supermarket chicken (many years ago) I didn't realise that you were supposed to remove the plastic bag of giblets first. These days of course you don't even get one.

Eric

I usually grill or pan fry my sausages. Since I've been cooking my home produced I tend to pan fry them more. The only time I put them in the oven is when I make toad in the hole and then they are cooked at 220c for as long as it takes the batter to rise and cook, about 25-30 minutes. The sausages seem to be well cooked and not tough or dry. I usually brown them for a minute or two before I pop them in the batter, but not always.
Rik did your sausages have collagen skins? They can be tough, and I would imagine oven cooking would dry them out.

Cheers

Jen

That's why I don't use the colagens. I find that they toughen up on the BBQ too.

Hogs tend to stay suple in the Oven and then if I want to brown them up I melt a little butter in a pan and ggive them a couple of minutes on the hob.

FB

I cook sausages in the oven at a lot lower temps than you lot it would appear. 160 for 45 minutes maybe in an attempt to mimic the low and slow in a frying pan.

Josh wrote:I cook sausages in the oven at a lot lower temps than you lot it would appear. 160 for 45 minutes maybe in an attempt to mimic the low and slow in a frying pan.

I've tended to use no more than 180C (fan) for about half an hour.
But its not that precise or simple.
I tend to oven cook when I'm doing something like Toulouse sausages with lentils.
Start the sausages with a little olive oil. Chop the onions mainly long and rather thin and add them once the sausages start to colour. When the onions or the sausages look to be almost cooked enough, add a bit of chopped garlic and stir it through the onions and oil. A couple of minutes later add a big splash of wine (� any suitable stock or gravy) and the softened, drained green lentils (maybe even tinned) and any other bits like chopped up tomato, herbs, w.h.y. ... allow to come to the bubble, taste for seasoning, shut off the oven and round up the needy.

That reminds me that my 220 was for a conventional oven, I'd use 200 for a fan.

Dave

Me too

Jen

I brown mine in a hot frying pan, then finish them at 150C in the oven for about 25-30 minutes

The only time I use an oven for sausages is when a trayful needs a starter to heat them through at 180C before putting them on the BBQ. This ensures that they will be cooked all the way through, and not just on the outside.

If i'm going to use the oven, I use the grill.