Sausages are juicier and tastier with butcher's simple cooking hack

Frying sausages is a common cooking technique, but butcher Jorge Thomas said this isn't the best way to bring out the flavour of the meat. Not only does frying lead to a mess in the pan, there's a risk of charring them.

Jorge, from Swaledale Butchers, said the "best way to cook a Cumberland sausage" involves slow-baking it in the oven at a moderate heat. He maintained that preparing sausages this way "ensures a juicy, flavourful bite with a perfect balance of caramelisation and tenderness". This also guarantees the sausage cooks evenly without splitting.

He continued: "Oven-baking is the best option for a slow, even cook with minimal effort, keeping the sausage juicy inside while crisping up the casing."

For "best results", consistently allow sausages to reach room temperature for 30 minutes prior to cooking and permit them to rest for a few minutes following cooking to "lock in the juices".

To prepare them in the oven, preheat the appliance to 200C/180C Fan/Gas Mark 6 before gently rubbing a little olive oil over the sausages to enhance browning.

A light sprinkle of olive oil can help prevent sticking, but don't go overboard - Cumberland sausages are naturally fatty and will release their own oils during cooking.

Position the sausages on a non-stick or lined baking tray, ensuring they're well spaced before popping them in the oven for 15 to 20 minutes. Turn them occasionally until the top is golden brown and crispy.

Once the time's up, make sure the sausage is thoroughly cooked. The most reliable way to check if your sausages are done is by using a meat thermometer.

The internal temperature should hit 75C. If you don't have a thermometer, slice into the thickest part of the sausage - there should be no pinkness and the juices should run clear.

Afterwards, let the sausages sit for a few minutes before cutting into it. This allows the juices to spread back out, keeping it juicy and tender.