Have we all been cooking sausages wrong?
IT's no secret Aussies love a barbecue - but have you have been cooking your snags wrong all these years? One online cooking site thinks so.
It's not that the above methods are totally wrong - it's just that we might not be letting our sausages live up to their full potential in the taste department, according to TheWhyChef.com.
For an extra-delicious batch of snags, the website recommends frying sausages in a pan on a low heat with a knob of unsalted butter for 30 minutes is key.
Apparently, this method gives extra flavour and texture.
Butter compliments sausage fat better than oil as well as lubricating the pan - but unsalted should be used, otherwise the salt will crystallise and collect in your pan.
Once your meaty treats are in the pan turn them occasionally, and it's really important to refrain from ramping the heat up and cooking them quickly.
TheWhyChef.com says: "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."
So ignore the mouth-watering aroma, grab a cold beer and wait it out …