Sausages are even better if you swap oil for one common kitchen ingredient

There's nothing better than rustling up a hearty sausage bap in the morning, but the thought of a fry-up breakfast fills many with guilt due to the copious amounts of oil required. The splattering mess that frying creates is a nightmare, and some would rather not spend their mornings scrubbing away at a greasy hob or pan.

However, one journalist has stumbled upon a nifty cooking trick that ensures your sausages are juicy and packed with flavour without the need for frying - all you need is a stock cube. It may sound odd, but poaching your sausages in a bit of water with a stock cube before crisping them up in the oven really amps up their taste.

While it's traditional to cook sausages in oil, it's not essential. Sausages are already quite fatty, and frying them can result in burnt skins and undercooked insides. It comes after a writer claimed ‘I tried butter from Tesco, Aldi, Lidl and big brands - and the winner is not Lurpak’.

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The intense heat from frying can also cause your bangers to burst open, making them a bit tricky to handle. By poaching your sausages with a stock cube first, they're allowed to cook gently and evenly, ensuring they're thoroughly cooked through without drying out, reports the Express.

Afterwards, simply pop them in the oven to crisp up until they're a lovely golden brown, and you'll be left with incredibly juicy and flavourful sausages. This easy cooking method takes less than five minutes and makes a huge difference to the taste of your sausages. So much so that you'll hardly miss frying them in oil.

How to make tastier sausages

All you need to do is partially fill a frying pan with water, enough for the sausages to cook in, but not so much that they're fully submerged.

Pop a stock cube into the water and crank up the heat until it starts to boil. Meanwhile, line a tray with baking paper and preheat your oven to 200C.

Next, place your sausages in the frying pan, letting them simmer for a couple of minutes. Typically, one minute per side should do the trick.

After poaching, swiftly transfer the sausages to the prepared tray and pop them in the oven. Be careful not to puncture the skin with a fork during the move, as this could cause all the tasty juices to escape.

Allow the sausages to cook for about 15 to 20 minutes. Once done, they'll be beautifully crisp and absolutely delicious to bite into.