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Method
- Remove your Chicken, Pork and Tarragon Sausages out of the packaging and pat dry any moisture
- Gently heat your heavy based non-stick frying pan, we must not get too hot otherwise the bangers will explode when cooking
- Brush the non stick fry pan with the finest film of oil possible
- Don't overcrowd the cooking base, the Chicken, Pork and Tarragon Sausages must sit flat and have enough room to turn over
- Cook over medium heat turning regular until each Chicken, Pork and Tarragon Sausage reaches a rich golden colour around 8 to 9 minutes for a thicker sausage
- Leave your Chicken, Pork and Tarragon Sausages to rest in a warm place at least 3 to 4 minutes
- The Chicken, Pork and Tarragon Sausages will become more firm as they cook, gently press with your thumb, the more spring back you get the hotter the protein cells have expand which means the more well done your sausages will be.
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