Beef Cocktail Sausages 30g (+/-630g)

+/-20 in a portion of 600g.

Cooking Instructions:

Cooking the perfect sausage

Sausages can be barbecued, char-grilled, grilled, pan-fried, oven roasted or poached.

Cooking sausages on the barbecue/char-grill, in the pan or under the grill

For all of these hot and fast cooking methods, the steps are essentially the same:

• Cut the sausage links before cooking.
• Don�t pierce them. If you prick good quality sausages you let all the moisture and flavour out.
• Cook sausages over moderate heat, if you cook them at too high a temperature their skins will burst.
• Turn the sausages regularly to ensure that they cook evenly and don�t burn.
• Remember sausages must always be cooked right through to the centre.

You can also poach sausages before barbecuing them to keep them moist, remove some of the fat and to help them cook right through on the high heat of the barbecue. See below for poaching tips.

Cooking sausages in the oven

One of the easiest ways to cook sausages is in the oven, it also makes less mess...how good is that?

• Preheat the oven to 180oC.
• Place a sheet of baking paper on oven tray.
• Cut the sausage links and place the sausages over the baking paper, use a large enough oven tray so that it allows some room around each of the sausages.
• Place sausages in oven and roast for 15 minutes or until cooked.
• Shake the oven tray from time to time to turn the sausages so they brown evenly.
• Remember sausages must always be cooked right through to the centre.

A glaze is a really nice way to add a bit of flavour to an oven-roasted sausage dinner. Have a look at our Sausages with sticky glaze recipe for inspiration.

Poaching sausages

Poaching sausages is a quick first step to ensure fatter style sausages cook evenly and remain moist when you barbecue or char-grill them.

• Bring a saucepan of water to the boil.
• Place the uncooked sausages in the water, ensuring there is enough water to completely cover the sausages. Reduce to a gentle simmer.
• Cover and simmer for about 10 minutes. Remove sausages and dry them of with paper towel.

• Your snags are then ready to brown and finish on the barbie, in a pan or under the grill