How to cook sausages?

What is the best way to cook sausages? Why the UPAN?

Everyone loves a good sausage and we have all experienced a badly cooked one, either at a family barbeque or from taking your eye off the pan at home, the results leave you disappointed and sometimes hungry.

Which is why when you search for how to cook a sausage there are so many options.

• What is the best way to cook a sausage?
• How do you cook sausages in a frying pan?
• Can you cook sausages in the oven? 
• Do you have to boil a sausage before frying?
• How to cook sausages in an air fryer? 
• How to cook sausages from frozen?
• Healthy ways to cook sausages 

 Now every question offers a solution, some even endorsed by celebrity chefs and all these methods work offering varying qualities of results, but none of them address the main issue that makes sausages so difficult to cook.

The main is issue quite simple

• Sausages are round so there is minimal contact to the flat pan surface, sometimes leading to overheating the pan to get enough heat and damaging your cookware or just taking forever to cook the sausages
• Sausages take a natural curve when cooking, leading to the sausages only cooking on two sides ending up with overcooked dry sausages with slightly undercooked centres the “paradox sausage”
• No two sausage are alike, they are all individual and will curve slightly differently to the one next to it

The UPAN does this by taking the traditionally seasoned cast iron frying pan design and applying food tech engineering.

By providing U shaped channels for cooking the sausages, the first two issues are addressed and allowing enough freedom in the U-shaped channels solves the 3rd, the increased surface gained from the design of the UPAN

• Reduces the cook time down to below 10 minutes 
• Browns and crisps the skins all the way round
• Avoids over cooking the sausages to make sure there cooked, no more split skins
• Allows for the minimum use of fat or oil when cooking

When you place the sausages in the channel of the preheated UPAN, the sausages will begin to curve (always use the UPAN on a low to medium heat), by turning the sausages so the lengthwise curve is to the bottom, the sausage will then straighten, allowing improved surface to surface contact for half of the sausage

The cast iron will then provide a constant, evenly distributed whole heat, cooking the sausage quickly and evenly.

Once the skins begin to brown, turn the sausages as required, keeping an eye on the skins looking for clear skins and then clear liquid under the skins.

When you see the clear liquid bubbling you know the sausages are cooked. There is no need to keep cooking them.

Providing the right amount of heat to the surface of the sausage ensures no split skins and a juicy succulent, full flavour sausage.