Cooking advice needed.

[The Ghost of Alex Higgins]

Pan fried it in olive oil for 15 mins each side - maybe a bit too long - and just had it with a buttered tiger baguette.

You did fucken WHAT

BUTTERED TIGER BAGUETTE

Where's the farley sodey tatey square you detonator-assembling jampot fuck!

[AlcoholBrazil]

Sub, you trying to give poor Bas cholesterol on a plate ?

[m4rkb]

All the major winners of sausage awards claim the best way to cook their phallus is not to prick it. They are all wrong unless they like eating fat and grease. Gives me massive heartburn TBH.

I speak as someone who has bought from previous winners in Sedgley and Shropshire.

Probably the type of old timers who, after making fried bread, pour the contents of the frying pan onto the plate when doing a fry up.

YUK!

[Reg]

Fry or grill, but stab it with a few holes with a fork to let the fat ooze out. And finally Enjoy it.

No! No! No!
Schoolboy error.
If you prick sausages with a fork, the liquid escapes and the sausage dries out.
Cook them slowly in a pan until they go all sticky, with that Marmite-like goo (to quote Nigel Slater).

Correct.

[subsub]

Fry or grill, but stab it with a few holes with a fork to let the fat ooze out. And finally Enjoy it.

No! No! No!
Schoolboy error.
If you prick sausages with a fork, the liquid escapes and the sausage dries out.
Cook them slowly in a pan until they go all sticky, with that Marmite-like goo (to quote Nigel Slater).

Correct.

Thank you, Reg.

[subsub]

Fry or grill, but stab it with a few holes with a fork to let the fat ooze out. And finally Enjoy it.

No! No! No!
Schoolboy error.
If you prick sausages with a fork, the liquid escapes and the sausage dries out.
Cook them slowly in a pan until they go all sticky, with that Marmite-like goo (to quote Nigel Slater).

Bollocks. It needs wounding like a south London knife attack to let all the fat out.
Pisses me off royally when people refer to fat as juice. Juice comes from an orange or sommat not meat.

You're plain wrong, as per.
For one thing, fat equals flavour.
For another, if sausages per se are too fatty, why are they made that way in the first place?

[JimmyDee]

My mate Ray, the drug-dealer, used to put them in a frying-pan with about 1/2" water, heat on a lowish ... er ... heat until the water boiled away, then fry in the natural sausage-fat until done. You have to turn them a few times, of course.
They're lovely.