Frying sausages often leads to mess and uneven results, but oven baking offers a reliable way to achieve juicy, flavorful sausages with little hassle. Home cooks frequently struggle with sausages turning tough and dry despite careful attention. Professional butcher Jorge Thomas from Swaledale Butchers recommends slow-roasting Cumberland sausages at a low heat for optimal tenderness and caramelization.
Benefits of Oven Baking Sausages
Jorge Thomas explains that oven baking provides a slow, even cook that develops spices and herbs fully. This method prevents bursting and ensures even cooking throughout. “Oven-baking is the best option for a slow, even cook with minimal effort, keeping the sausage juicy inside while crisping up the casing,” he states. It delivers a perfect balance of tenderness and golden crispness without constant monitoring.
Step-by-Step Cooking Guide
For the best results, remove sausages from the fridge 30 minutes ahead to reach room temperature. This promotes even cooking. Lightly brush with olive oil to enhance browning and prevent sticking—Cumberland sausages’ natural fat will render during cooking.
Preheat the oven to 200°C/180°C fan/Gas Mark 6. Arrange sausages on a non-stick or lined baking tray, spaced apart. Bake for 15-20 minutes, turning occasionally, until golden and crisp.
Checking for Doneness
Use a meat thermometer for accuracy; aim for an internal temperature of 75°C. Without one, slice into the thickest part—no pink meat or cloudy juices should appear.
Rest sausages for a few minutes post-cooking. This step redistributes juices, locking in moisture for a tender bite every time.
