Sausages will be juicier and tender with butcher's simple two-step method — no frying

If you're a fan of cooking sausages, butchers say this simple two-step technique will give you juicier, tastier results every time.

By Angela Patrone, Senior Lifestyle Reporter, Ellen Jenne, Under 35 Writer, Spare Time

08:23, Tue, May 12, 2026 Updated: 08:25, Tue, May 12, 2026

Roasted sausages on cutting board over dark background. Top view, flat lay

For the best and juiciest sausages, home cooks should stop frying them (Image: Nadezhda_Nesterova via Getty Images)

If you're like most people, you likely believe you've already perfected the technique of cooking sausages. You've been preparing them for years and are entirely content with the results. Nevertheless, with just a handful of small tweaks, you could potentially be producing some of the most exceptional bangers you've ever sampled.

The butchers at Lepp Farm Market disclose that their "hands down, favourite way to cook sausages" is on the barbeque. However for everyday cooking, they've revealed the optimal method to adopt. It does necessitate two stages, but "you won't be disappointed by the results". They maintained that sausages cooked this way were "some of the best they'd ever had".

Pan-frying sausages seems to be among the most commonly employed cooking techniques, yet it doesn't win over the experts.

While it may appear somewhat unconventional, the butchers recommend boiling sausages to render them "juicier and tastier", reports The Mirror.

Simply place the raw sausages into a saucepan and cover them in cold water, ensuring there's approximately an inch of water covering them.

Set your hob to a medium heat and bring it up to a gentle simmer. Refrain from pricking the sausages or cooking them at a vigorous boil, as "you'll lose all those tasty juices".

Appetizing fried sausages, in the process of cooking. Cook sausages. Not healthy food

Frying sausages on the hob results in too much splatter and mess (Image: Ruletka via Getty Images)

Once you've reached a simmer, continue cooking for merely two to three additional minutes.

This short cooking duration is adequate to elevate the internal temperature to a safe 160 degrees. Drain the sausages and discard the water. At this stage, you can slice them as they are for a casserole or pasta dish; they are thoroughly cooked and ready to eat.

Admittedly, they're not the most attractive colour, but this can easily be remedied if preferred.

Heat one tablespoon of cooking oil in a frying pan over a medium heat, and fry the slices or whole sausages "just long enough until they're golden brown".