Lightly glaze your frying pan with a little oil - no more. Heat your pan up to a medium to high heat. Cut the sausages individually and place them in your pan, replace lid and fry the sausages slowly - try not to keep turning them, 2 or 3 times will do. After 12-15 minutes they should be ready, but if you like them a little crispy leave them a bit longer.

Place the sausages on a baking tray in a pre heated oven at 190°C or 375°F (Gas mark 5) for 20-25 minutes turning occasionally. For fan assisted ovens adjust cooking times according to manufacturer's handbook.

Set the tray on the middle shelf, set on a medium heat and grill for approximately 15-20 minutes, turning occasionally.

Bring some water to the boil, turn down to simmering. Add the sausages and gently simmer for 15 minutes. Remove the sausages and completely cool at room temperature before refrigerating. After cooling they can be fried, grilled, oven baked or even barbecued without fear of being under cooked. They won't shrink or split so they keep the full flavour and succulence of the sausage inside.

Supreme Sausages are not suitable for deep fat frying as we only use natural casings which will burst under extreme heat.

NEVER EVER PRICK YOUR SAUSAGES! this will cause splitting and loss of flavour and succulence.

Ensure your sausages are thoroughly cooked before eating.