Here's a question for the cooks and chefs among my readers.
I've always either grilled sausages over coals, or fried them in a pan on the stove. However, I recently bought some boerewors - South African-style farm sausage - and found it very dry, after frying it in a pan and pricking the sausages to release the fat from inside them. The sausage itself is very tasty; it was my method of preparation that was wanting.
I've been reading up about baking and/or roasting sausages in the oven. It seems a common enough practice - there are even recipes for using a slow-cooker, which I'd never even thought of for sausage! - but I've no experience with that method. In particular, I'd be worried about the sausages splitting, or spitting fat all over the inside of the oven. To avoid that, I'm considering cooking them in a roasting pan with a lid; but Miss D. isn't convinced that will work.
I need advice from those of you who've cooked sausages in the oven. How did you do it? What method has worked best for you? Do you prick the sausages, to release the fat as they cook, or leave them intact, for the fat to bubble away inside (and perhaps burst the skins)? Either way, how have you dealt with the fat-splattering problem? Please let us know in Comments. I'm sure other readers besides myself would like to know how it's done.
Thanks in advance.