Cooking Methods

FRYING MY BACON
Please remember my bacon is hot smoked, so it’s already cooked.
For the best results a quick fry on both sides over a medium heat, just for some colour, is all that is needed!.


BANGERS/TOULOUSE METHOD 1
Put a splash of oil in a COLD frying pan, add the sausages and set it on a LOW heat.
(Eg. Low gas flame or No. 2 on an electric stove top)

It must be on low!

Wait for the sausages to start to gently sizzle, and cook gently for 5 minutes without turning.

Be patient, they will brown nicely!

Turn the sausages and cook gently for another 5 minutes (without turning the sausage)

Add an additional 2-3 minutes cooking time per your preference.

  • Chicken Bangers 13 minutes cooking time MAX
  • Pork Bangers 15 minutes cooking time MAX

BANGERS/TOULOUSE METHOD 2
This is the method I use but do whatever works for you!

I put a little oil into a cold frying pan, add the sausages and put it on to a medium to low heat.

As the temperature slowly comes up, allow the sausages to brown gently on all sides, about 2 to 3 minutes.

Once browned I put them into a preheated oven at 180ºC for 7 to 10 minutes until cooked, 10 Minutes MAX

Strictly speaking ( and if you have a probe thermometer ) the correct safe internal temperature for pork is 65ºC and 75ºC for Chicken.

Happy cooking!!

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