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.