Sausages will be 'juicier' and tastier if you swap oil for this 1 staple item
Many Brits love sausages. They're just as tasty when stuffed into a sandwich, served as part of a fry, or even topped with mashed potato. Whatever way they're enjoyed, the most important thing is making sure they are cooked properly and to perfection.
You can cook sausages in various ways, depending on your preference. Most people fry their sausages with a splash of oil in a frying pan to give them a crispy taste and prevent them from sticking to the pan.
However, chefs and food experts believe there might be a better way to cook your sausages.
They said: "Butter adds a rich and creamy flavor to sausages that is hard to replicate with other cooking methods.
"The fat content in butter helps to keep the sausages moist and juicy, while the milk solids in butter caramelize and create a golden-brown crust on the surface of the sausages.
They add that cooking sausages in butter "offers a unique twist that can elevate the overall taste and texture of the dish."
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The experts are not alone. Food blogger Martin King recommends frying sausages in butter for 30 minutes on a low heat.
He added: '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.
'This is the main victim of the poor BBQ sausage – having the coals far, far, far too hot, so everything chars on the outside and is still going to make you ill on the inside.'
Cooking expert Jules Clancy, founder of The Stone Soup, says if you want perfectly crispy and full-flavored sausages, you should poach them beforehand for 10 minutes.
Jules said: 'I was convinced last year by my Irishman that the best way to cook sausages if you're serving them whole is to gently poach them to cook them through before browning them in a pan or on the BBQ. Well worth the effort for tender, juicy bangers and mash.'
Poaching is the simple cooking technique of letting sausages simmer in a little water before cooking them properly. It ensures the inside of the sausages cooks all the way through and helps them retain moisture as they heat up.
This results in sausages that are much juicier and even more flavourful so your banger and mash or tasty fry up if more enjoyable to eat.
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Scottish Sun
9 hours ago
- Scottish Sun
I tested best fish and chips in capital of British national dish – winner was succulent and flaky and only cost £10.50
Check out the ratings for all 22 fish and chip shops in Scarborough we put to the test NOBODY DOES IT BATTER I tested best fish and chips in capital of British national dish – winner was succulent and flaky and only cost £10.50 Click to share on X/Twitter (Opens in new window) Click to share on Facebook (Opens in new window) THERE are few things we Brits love more than fish and chips. And Scarborough, home to 93 chippies, knows that more than anywhere else. The seaside resort in North Yorks has more fish and chip shops per head than any other town or city in the country — 85.4 per 100,000 to be precise. Sign up for Scottish Sun newsletter Sign up 15 Tom Bryden put the UK's fish and chip capital to the test, trying out as many different establishments as possible Credit: Richard Walker So as a self-confessed fan of our national dish, I knew I had to pay it a visit. My mission? To find the best fish and chips in the fish and chip capital of Britain. My method? By trying as many establishments as I could in the town centre in one day. And along the way, I found out just how the chippy makes the meal like nowhere else — and why it's more important than ever to make a point of supporting your local. As it turns out, the dish had made quite the journey to end up in the UK. Sephardic Jews in 15th Century Portugal enjoyed traditional fried fish on the Sabbath. Cooking on the day itself was forbidden, so they would wrap the fish in batter to preserve it. But when they were banished in 1497, many fled to England, bringing the dish with them — and the tradition of eating it on a Friday soon caught on. By the Victorian era, fried fish was firmly established as a working-class staple, being cheap, nutritious and easy to ship across the country thanks to the arrival of the railways. 'Fried fish warehouses' even featured in the Charles Dickens classic Oliver Twist. Britain's £65 Fish & Chips So Big NO ONE Can Finish It Alone But the title of Britain's first fish and chip shop is hotly debated. A southerner may tell you the first one was opened in Bow, East London, by a Jewish immigrant called Joseph Malin in about 1860, while a northerner might claim it was John Lees, who opened a market stall in Mossley, Lancs, around 1863. Wherever that marriage of fried fish and fried chips was first made, it wasn't long before there was a shop on just about every corner. The dish even escaped rationing during World War Two. 'Prices are rocketing' 'It just worked so well, and it's great nutrition,' says Andrew Crook, President of the National Federation of Fish Friers. The numbers don't lie either. According to UK Fisheries, UK fans scoff around 382million meals from chippies every year and spend £1.2billion on fish and chips annually. Even Queen Elizabeth was a devotee — although she didn't eat fish off a newspaper, instead preferring haddock cut into small squares and covered in breadcrumbs. So how did we come to love fish and chips so much? 'It's a comfort thing,' reckons Andrew. 'People go on holiday, and the first meal they have when they get back is fish and chips. 'Everyone has their favourite chippy — you see so many arguments on social media about which one's better than the other. But as long as it sells and people love it, you're doing alright.' But the good old fish and chip shop is under threat. Although there are still more than 10,500 shops left in the country, they now find themselves under pressure just like other small businesses. 15 Fish and chips shops are under pressure from many different market factors in 2025 Credit: Richard Walker 'Fish prices are rocketing, while staff wages and national insurance contributions have increased,' says Raymond Fusco, a third-generation fish fryer and the owner of Winking Willy's, a fish and chip shop right on the harbourside in Scarborough. He adds: 'Gas price increases were massive too, because of the Ukraine war. All that has to be taken into account.' Reduced cod fishing quotas in recent years have also driven costs upwards. But despite these challenges, Raymond still feels confident about the future. He says: 'The good shops will continue to thrive. You can't imagine a Britain without fish and chips.' Andrew, meanwhile, wants the Government to recognise the problems smaller shops face. He says: 'We've got a great product and people rightly love fish and chips. 'We just need the Government to start engaging with this more closely, because if they don't I fear for many small businesses.' But to really understand fish and chips, I would have to get behind the counter and find out how it is made. Raymond explains the vital parts of the process. The oil will soak in if the batter is too thin — and chips must always be at least double fried. When it comes to the fish, keeping the oil clean is what matters most, and it must be regularly sieved to remove scraps and impurities. 15 Tom was invited behind the scenes to check out how fish and chip shops operate Credit: Richard Walker 'Crispy on outside' It's also why what you get down the chippy is so different to what you get in pubs. Raymond reveals: 'We always say, the busier we are, the better the fish, because you're constantly turning over the oil. 'Pubs don't generally do the same amount of volume.' I was now ready to go back to the customer side of the counter and see what Scarborough had on offer — but what should I be looking for in good fish and chips? Andrew, who also judges the National Fish and Chip awards, says: 'You want to be looking at the batter first. 'I'd always break a fish in half and make sure it's not too gooey underneath. You want a nice thin batter that's crisp, and you want a little bit of lift on it, usually a bit spiky.' Haddock rather than cod is the preferred offering in Scarborough, but a good fish will always be ice white and flakey. And for the chips? Andrew says: 'Crispy on the outside and soft in the middle.' But he added that as it was new potato season, they would likely be on the softer side. For these reviews, I have taken into account flavour and value for money to give each a mark out of ten. Here, I reveal what happened when I put Scarborough — and my arteries — to the test. Winking Willies: £10.50 15 Family-run Winking Willies stood out with terrific taste to score a 9/10 rating Credit: Richard Walker THE batter at this family-run shop certainly delivered a great crunch. The chips also had a good amount of softness on the inside without sacrificing the bite on the outside – no doubt thanks to the fact it is cooked in beef tallow. But it was the fish itself that really stood out, with a succulent flavour and great degree of flakiness. SCORE: 9/10 Harbourside: £11.20 15 Harbourside charged a high price, and thankfully the taste was worth it Credit: Richard Walker Like Willy's, this takeaway on the far end of the seafront also keeps things traditional by frying everything in beef dripping. Taste wise, it's worth it, and the chips had a great colour. I was also impressed by the size of the fish – though at £11.20 I wouldn't expect anything less. The fish was slightly greasy, but the batter was crisp. SCORE: 7/10 The Anchor: £11.30 15 The Anchor has featured on television and the portion sizes were impressive Credit: Richard Walker WITH it featuring on TV's The One Show, I went into The Anchor with high expectations – and it almost met them. The portion size was good, and there was clean separation when I broke away the fish, indicating good batter. But I found the chips to be somewhat undercooked with too much fluff – though having beers on draught almost made up for it. SCORE: 6/10 Bamford's: £10.60 15 Bamfords had a unique taste, leaving the fish skin on - which won't be for everyone Credit: Richard Walker THIS small shop on the front had one of the best coloured chips on offer. The fish also delivered on taste. In its favour, for me, was the fact that the skin was still left on. Though I can appreciate not everyone is a fan of this, I think it adds a nice variety to the flavour, especially when you're tucking into it by the sea. SCORE: 7/10 Tunny Club: £8.95 15 The Tunny Club had another unusual approach, serving a fish and chip wrap Credit: Richard Walker I WAS impressed by this award-winning takeaway's unique twist on the classic dish – a fish and chip wrap, featuring battered haddock, chips, and tartar sauce all bundled together. It came in at a very reasonable price, and I was pleasantly surprised by the innovation, which made a pleasant change from your usual takeaway tray. SCORE: 8/10 Fish Pan: £9.85 15 Old-school seafront restaurant The Fish Pan drew a mixed response from Tom Credit: Richard Walker Established in 1960, this old-school seafront take- away unfortunately left me disappointed. I enjoyed the chips, and the batter looked and tasted good, too. However, the fish itself was far too greasy for me to enjoy, and was too tough as well, lacking the flakiness I had been told by the experts to be on the lookout for. SCORE: 5/10 Papa's: £10.18 15 Boasting to be Britain's Best Fish and Chips, Papa's did not quite live up to the claim Credit: Richard Walker SITTING in a prime position on the seafront, a giant sign announces this as Britain's Best Fish and Chips. Unfortunately, it wasn't on the day I visited. Although the chips were decent, the fish was oily and not as good as many of the others nearby. But at £10.18 for a regular meal, it was one of the better value shops along the front. SCORE: 5/10 Carol's Plaice: £9 15 Carol's Plaice is hidden away from the seafront and was once visited by a top soap star Credit: Richard Walker A FEW streets away from the beach in a more residential area, this small family-owned shop is not chasing the tourist crowd – but it offered plenty of bang for my buck. The chips were generously portioned and the batter was a standout. It's no wonder that Gary from Coronation Street – actor Mikey North – once paid a visit. SCORE: 8/10 Rennards: £9.15 15 The fish outperformed the chips at town centre restaurant Rennards Credit: Richard Walker THE offering from this town centre chippy was a decent size for the price, and the fish itself was tasty. The batter wasn't too bad either, though it could have done with crisping up a little bit more. Unfortunately, the chips were the let-down here, as they were pale, undercooked and overall of poor quality. SCORE: 5/10 Wackers: £10 15 There were no complaints with taste at Wackers, despite the very untraditional looking store Credit: Richard Walker THE understated plain brick frontage of this takeaway just off the main shopping street didn't fill me with buckets of hope. But at a tenner a portion, I couldn't complain. The batter had a good golden colour to it, and the chips tasted great with a lovely crispness on the outside. Top whack! SCORE: 8/10 North Bay Fisheries: £12.50 15 There was a queue for North Bay Fisheries despite the price, and the taste showed why Credit: Richard Walker THE large queue snaking out of the door proved why this establishment, situated on the opposite side of town, is one of the highest-rated chippies in Scarborough. The batter and chips all scored top marks, and the fish was tasty too with a more meaty texture. By far the most expensive takeaway I visited but the portion size was very generous. SCORE: 9/10 Catch 55: £10 15 Catch 55 delivered on taste, and could have scored higher with a bigger portion Credit: Richard Walker JUST one road back from the seafront, this smart establishment offered a regular meal for a reasonable tenner. The batter was some of the best I'd had, and the fish was also tasty. But although the chips were great, they were let down by the fact that there were not as many in my box as other shops had served me. SCORE: 7/10
Daily Record
16 hours ago
- Daily Record
ScotRail train evacuated after carriages fill with smoke and ‘strange smell'
Passengers were left shaken this morning after a ScotRail train travelling from Inverness to Glasgow Queen Street filled with smoke and a "strange smell". Forty passengers had to be evacuated from a ScotRail train after carriages began filling with smoke and a "strange smell". Fire crews raced to the train, which had left Inverness at 5.36am today bound for Glasgow Queen Street, after smoke was spotted on board. The service came to a halt between Gleneagles and Dunblane with travellers taken off amid a strong, pungent odour and put on another service heading for Perth. No injuries were reported. Passengers were told their tickets would be accepted on rail replacement services. ScotRail has warned of potential delays and changes on routes between Glasgow Queen Street and Inverness/Aberdeen, as well as Edinburgh Waverley and Inverness. A passenger, Sarah MacMath, 35, told the BBC how a "person came over with a loud speaker" and told people to leave her carriage. Join the Daily Record WhatsApp community! Get the latest news sent straight to your messages by joining our WhatsApp community today. You'll receive daily updates on breaking news as well as the top headlines across Scotland. No one will be able to see who is signed up and no one can send messages except the Daily Record team. All you have to do is click here if you're on mobile, select 'Join Community' and you're in! If you're on a desktop, simply scan the QR code above with your phone and click 'Join Community'. We also treat our community members to special offers, promotions, and adverts from us and our partners. If you don't like our community, you can check out any time you like. To leave our community click on the name at the top of your screen and choose 'exit group'. If you're curious, you can read our Privacy Notice. "We did notice there was a bit of a funny smell from Aviemore or Kingussie - just a strange smell," she said. "I dozed off and woke up when the train stopped near Gleneagles and there was quite a lot of smoke in the carriage. The person then came over the loud speaker and asked us to either move to the end carriage or the first carriage. "At that point, I stood up and there was a pretty heavy smell of smoke and there was quite a lot of it in the carriage." Mark Ilderton, ScotRail's service delivery director, said passengers were safely evacuated. He said: "The 05:36 Inverness to Glasgow Queen Street service was brought to a stop near Gleneagles this morning after reports of smoke being detected in one of the carriages. Our immediate priority is the safety and wellbeing of everyone on board, and customers have been safely assisted from the train." A message by ScotRail on X this morning read: "Due to a broken down train between Gleneagles and Dunblane all lines are blocked. Please keep an eye on our app/website for live service updates." It later said: "A rescue train has been dispatched to assist the broken-down train," and that was followed by a post, shortly before midday, saying: "The broken-down train is now on the move back to the depot and we're working to get trains and crew back into position." And on the ScotRail website it says of trouble between Gleneagles and Dunblane: "Train services running through these stations are returning to normal but some services will still be cancelled, delayed or revised. Disruption is expected to last until around 13:30 today (01 August)."
Daily Record
16 hours ago
- Daily Record
Asda urges shoppers to return common household device due to 'fire risk'
The product has been recalled with Brits urged to stop using it "immediately". A UK-wide product recall has been announced on a common household device, with Brits being told to stop using the device 'immediately'. Due to an uncovered fire risk, all Goblin handheld cordless vacuums have been removed from shelves across the country. Households are being told to stop using the device as it was found that the battery in some units of the vacuum began to overheat, which could potentially cause a fire risk. The label of the faulty cordless vacuum has indicated it was "produced for Asda stores", leading the supermarket to advise shoppers to return it to their local store. However, shoppers will first need to check the site codes on their device, as only certain units will be taken back for a full refund or exchange, reports the Mirror. The model in question that could cause safety hazards is the GHV102W-20 model of the Goblin handheld cordless vacuum. A statement on the UK Government website reveals: "It has been identified that in some units of the Goblin handheld vacuum, the battery may overheat. This could pose a fire safety risk if left on charge and unattended." The statement goes on further to clarify that the vacuum "does not meet the requirements of the Electrical Equipment (Safety) Regulations 2016". This specific Goblin vacuum comes with labels indicating it was created to be sold in Asda stores, meaning the major supermarket has had to swipe their existing stock off the shelf and urge customers to return to their local store for a refund or exchange through a product recall notice. Asda's website advises: "Stop using the unit and return it to your nearest ASDA store for a full refund or exchange. We are very sorry for any inconvenience caused. If you would like any further information, please contact Asda Customer Relations on 0800 952 0101." Customers who find the following site codes on their vacuum should immediately stop using the device and head to their closest Asda store: 15A.08.20.115 15A.10.21.181 15A.09.22.168 However, if shoppers find the site code 15A.09.22.168A then their device is not included in the product recall and is still safe to use. Previous Asda customers have left a mixture of reviews for the Goblin vacuum, with some saying it is easy to assemble and has a 'very good suction'. However, some did say they wouldn't recommend it for carpets or pets. One shopper said: "I find the suction very good but it doesn't stand up on its own. It comes with one bracket with a sticker on the back to stick to the wall to help it stand up.' While another person added: "No, you plug it into any socket with the provided plug, the instructions say it's best to remove all the fittings and just charge the top part of the hoover." This was followed by an unimpressed review, stating: "Doesn't pick up hardly anything and it's already broken. Only had it for 3 months." A fourth customer wrote: "I bought this at the weekend and I'm not happy with it at all. It doesn't work. Even put it on charge, it's not even charging and I am not happy about it at all." While a final shopper added: "Its easy to assemble but ive had it for months now and its actually stared spitting bits of dirt back out. So I wouldn't recommend it for carpet or pets!".
