From toad in the hole, bangers and mash and the inimitable Full English, sausages have been making a sizzle for generations - but could you have been cooking them wrong this whole time?

According to food blogger Martin King, it’s time to forget grilling and BBQing in favour of using a more traditional cooking method; the frying pan. But the surprise isn't the cooking utensil - it's the length of time.

He says sausages should be fried over a low heat for 30 minutes - twice the typical amount of time - with a knob of unsalted butter and turned occasionally to make sure they’re cooked evenly.

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Using the low heat/long time methodology, this process gently melts the pork fat to leave them crisp on the outside but not burnt.

“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,” King writes for The Why Chef.

“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.”