The humble sausage is our pride and joy, with a tremendous variety! To unlock the full potential of all the flavours, here are a few ways we would cook them (without the burnt taste)
Pan Frying

Thaw Product Prior To Cooking.

Spray A Pan With Cooking Spray.

Add Sausage.

Cook Over Medium-high Heat Until Browned, About 5 Minutes, Turning Links Often.

Reduce Heat To Medium-low.

Cook Until Internal Temperature Reaches 70°c(160°f)

Alternatively After Reducing Heat To Med-low

Carefully Add ½ Cup Water To Pan

Cover And Simmer For 12 Minutes Or Until Sausage Internal Temperature Reaches 70°c (160°f.)


Preheat the oven to 180°C.

Place the sausages on a baking tray and cook for 20-25 minutes.

Turn halfway through the cooking time.

Bake until thoroughly cooked. Individual types of sausages may have slightly different cooking times check the packet for specific instructions.


Place the sausages over indirect heat, and leave them there until they are cooked through. The safest way to tell is to split one sausage in half to check.

Then, brown the sausage quickly over direct heat to finish.

NOTE: If the grill is hot enough, you can skip the browning step – on a charcoal grill, 20 minutes of indirect heat is enough time to brown the sausage AND cook it through.


Bring a pan of water or beer to a boil.

Remove the pan from heat and add the sausage.

Cover the pan and let it stand 10-15 minutes.

It is not advisable to add sausages to vigorously boiling water because it may cause them to split.