21 mins
Baked Sausages
Recipe by Graham
Baked Sausages take a little longer to cook than grilled or fried sausages but this can be used to your advantage when preparing other food since, in the oven, they more or less look after themselves.
Baked Potatoes (Jacket Potatoes) 
Baked Sliced Potatoes Ingredients for Baked Sausages
Currently displaying quantities in US Imperial Measurements
How to Cook Baked Sausages
- Pour the oil on a baking tray (or oven-proof casserole dish) and spread over the surface. Prick the sausages with a fork several times and place them into the baking tray. Place into a preheated low oven at Mk 3 - 325ºF - 170ºC for about 20 - 25 minutes turning from time-to-time so that they brown all over.
GRAHAM'S HOT TIP:
Once cooked, place the sausages on absorbent kitchen paper on a plate, keep warm and allow to stand for 5 minutes before serving. This allows any excess fat to be absorbed by the kitchen paper.
Reviews of Baked Sausages
| December 17 2013 It had never crossed my mind to bake sausages before - I'd always done them in a frying pan. Though it takes longer than frying, it's really useful when I have other things to do because they more or less look after themselves in the oven. dantheman (19 reviews) |
What To Eat Tonight
Pork, beef, turkey, it doesn't matter - a sausage is a great way to get protein on you plate quickly and easily with maximum pleasure!
That moment when you decide to invite friends, relatives or you boss and partner to dinner and you know you need to turn up the originality.
Fried and Grilled (Broiled) food is usually quick and easy to do. Our whole range goes from stupidly simple to fiendishly complex!
Other Sausages Recipes
Baked Sausages can be to your advantage when preparing other food since, in the oven, they more or less look after themselves
Manx-style Breakfast Sausage is only for those who can handle a PROPER breakfast - a man-size breakfast that would even challenge a lumberjack!
Black Pudding or blood pudding is a type of tasty sausage made by cooking dried blood with a filler until it is thick enough to congeal when cooled
