Help - best way to cook sausages for tonight, grill, fry or oven?!

[Flingmoo]

I bought some really nice good quality sausages from a local farm shop today. I had a taster bite of a cooked one at the counter and they were delicious. I don't want to ruin them with my crap sausage-cooking skills...

Grill, fry or oven?!

Grill I fear has more chance to go wrong/be uneven or overdone.
Fry I worry will be too greasy
Oven I worry they'll go wrinkly and weird

What's the best method!? (Not lean mean fat grilling machine or other kitchen gadgets I don't have)

Fry them over a medium heat, turning them frequently. Just drain excess fat on kitchen paper.

Enjoy!

Oven

Grill

Always do sausages in the oven here

Oven!

Fry for niceness, oven for ease and reliability.

Oven. Give them a few pricks with a fork then shove them in the oven

For frying, I guess its about 12 mins right, you can kind of judge when they're done. (I normally do the paper towel trick)

To those saying grill and oven, how long and what temp do you ususally use?

Fry every time.

well i put them in the pan and them put an inch of boiling water on them. water boils off and the sausages go lovely and sticky

Oven is best. I haven't ovened sausages for ages though so couldn't tell you temps.

Brown in frying pan then oven for half an hour til nice and caramelised. Lush. The butcher told me to do them this way....and he was right.

I must try your method motorway

I find that oven cooked sausages tend to be on the dry side and prefer them fried (I always drain any fat off).

I usually do mine under the grill; it's how DM always did sausages.

But I have recently used a really nice Jamie Oliver recipe, which is dead easy - put a load of cherry tomatoes into an oven dish, sprinkle with herbs, good slosh of balsamic vinegar, some olive oil, salt & pepper, then put the sausages on the top.

Put into a medium oven; takes about 40-50 minutes, turning sausages a couple of times.

The cherry toms melt down into a gorgeous tomatoey sauce.

Oven - a low to medium heat, slow and long will produce better results. If you have a thermometer, it'll make the process easier!

oven

NO pricking
NO water

I always oven, but we genrally have jacket potatoes with sausages so it makes sense to use the oven as its already on.

Added water

YY agree - no pricking!

DH stabs sausages about 50 times with a fork before cooking them - I say what's the point of the butcher putting the meat into a nice skin if you are going to put a load of holes in it.

Oven every time, in an oven dish with carrots glazed in honey, no pricking. Favourite sausages are any brand of caramelised onion. Served with a ton of creamy mash. Okay, so now I'm officially starving and the cupboard is bare...

I've opted for hotdogdiggity's suggestion this time - we'll see how it goes!

*But I have recently used a really nice Jamie Oliver recipe, which is dead easy - put a load of cherry tomatoes into an oven dish, sprinkle with herbs, good slosh of balsamic vinegar, some olive oil, salt & pepper, then put the sausages on the top.

Put into a medium oven; takes about 40-50 minutes, turning sausages a couple of times.

The cherry toms melt down into a gorgeous tomatoey sauce.*

we're having this for dinner tonight....

Is it this recipe?

It sounds delicious.

Yes, Bunbaker, that's the one, although I just wing it.

I like that cherry tom and sausage recipe, thanks! - so easy the kids could make it!