Food experts have revealed that you’ve been cooking sausages wrong - and it’s totally mindblowing.
According to food experts at World Casing Corporation, one of the world’s largest natural sausage casing suppliers, there’s a right way and a wrong way to cook sausages, and if you’re not cooking them properly then you’re missing out on ‘tender and juicy’ sausages.
The experts explain that the one big mistake that everyone seems to make when cooking sausages is cooking them immediately after taking them straight out of the fridge. Instead, it’s actually best to let them come to room temperature before popping them into the oven or air fryer.
In a post to its blog, World Casing Corporation explains: “If you want tender and juicy sausage, you must let them come to room temperature before cooking. Cooking sausages fresh out of the refrigerator will cause uneven cooking.”
It explained that it happens because the outside of the sausage will cook faster than the cold inside, which means that the outside can overcook and dry out while waiting for the inside to reach the right temperature for eating.
It added that: “The safe sausage cooking temperature for beef, pork, or veal sausages is 160°F. You should cook sausages containing poultry to 165°F.” If you’re unsure whether a sausage has reached the correct temperature for eating, it’s best to use a meat thermometer to check the internal temperature.
To ensure your sausages taste their very best when cooked, the experts recommend removing them from the fridge around 15 minutes before cooking, to allow your sausages to reach room temperature. If you want sausages that are juicy and not dry, only once they've reached this temperature should you cook them.