I cooked sausages in the frying pan, air fryer and oven
Sausages aren't something I cook particularly frequently compared to streaky bacon, chicken breasts and salmon fillets. Having said that, I do relish them from time to time in a substantial casserole, served alongside mash and gravy, incorporated into an uncomplicated traybake, or nestled within a breakfast muffin.
TL;DR
- The frying pan method resulted in unevenly cooked, charred sausages with an overpowering burnt flavor, taking 25-30 minutes and leaving a mess.
- The air fryer method cooked sausages evenly and quickly (23 minutes at 180 degrees), resulting in a golden, crispy exterior and moist interior, with excess fat dripping away.
- The oven method (over 30 minutes at 180 degrees) produced the most succulent and evenly cooked sausages with a delightful crispness, and required minimal cleanup.
- The oven method is considered the most effective, followed by the air fryer, with the frying pan being the least preferred.
- Pre-piercing sausages should be avoided to keep juices locked in.