Pork&Apple sausages - what am I doing wrong?

[LadyOfTheFlowers]

Ok, so it's P&A sausages tonight with mash n' gravy.

I intend to fry the sausages (as if I bake sausages they tend to look less appetizing-unless someone can advise me there too) but when I fry P&A ones, the apple juice seems to seep out and burn, I assume. I end up getting this black skin all over the pan and great flakes of it attatched to the sausagesthen the kids don't want to eat the 'dirty' sausages.

I never get it with other types of sausage?

bake in oven longer and cooler

they should take about 45min

have you got a george foreman grill or similar? brown off on there then finish in oven.

Grill them.

I get that too, never realised it was the apple sauce, but makes total sense. They're better baked like MrsBadger says (I stick them in the oven along with potato wedges and red cabbage or whatever we're having with them) - or what about grilling them?

Don't 'do' grill. (It needs cleaning!)

If I oven bake them - what temp. please? Electric fan.

I would do them in the oven Gas 4 or 5 (170 to 180 deg.C if a fan oven) for 30 mins, then finish off under the grill or in a frying pan purely to add a bit of colour. Use the wonderful gungey goo that comes out of the sausages in the oven, in your gravy.

Sausages need a low oven temp and long cooking, think 45 minutes at 150ish