Everyone in Malta loves a sausage – grilled or fried, they’re one of Malta’s most popular foods.
You can eat them in a fry-up, pop them in a bread roll or thrown them on the barbecue in the summer on the roof.
But it turns out we’ve been cooking them completely wrong all this time, according to a respected chef Martin King.
Instead of cooking them on a high heat under the grill or in a frying pan, they should be heated nice and slow.
Martin, also known as The Why Chef, says sausages should be cooked on a lower heat over 30 minutes or more.
He explained: ‘If you’re looking for delicious, this is a winner.’
TheWhyChef.com says: ‘The higher the heat, the less the fat renders, the faster the skins burn, and the less likely you are to have a cooked centre before the outer edges start to get tough.
‘Cooking them for a long time at a low heat is going to cook them through sufficiently, allow for the fat to render and caramalise in the pan and with no worry that they’re going to turn into boot leather.
‘If you’re looking for delicious, then this is a winner.’
And they should be done in a frying pan with some butter – even if you’re barbecuing them during the summer.
Martin explains: ‘Butter adds to the flavour. Cooking oil doesn’t compliment the sausage fat.’
So now you know!
Original article found on 897 Bay News