M signature thick pork and bramley apple sausages

Could be that they're just tough.

Many sausages have have very tough casings, so no matter how tasty the sausagemeat they put you off by having to bite through/cut through interminably tough skins.

MY mate told me to slit them and then carnate them in a griller, nice if you like burnt. Reckon spiking them alot is better.

low heat in frying pan with knob of butter ( no spiking)  to colour them, then into a pre heated medium oven for 8/ 10 mins.

Tickle of HP , whats not like ?

grilling them does toughen the skins and dries them out

Bon appettio

Parboil the sausages for 10 mins, at a gentle simmer not too high a heat. Dry with kitchen roll or whatever
then fry gently to colour the skin. Plenty of guidelines to google. A must for big bangers, I don't cook them
any other way.

Cheers everyone.

Not much in this world is worse than a sausage containing a soft mush encased in a thick, chewy skin.

Sausages are much nicer cooked in the oven.

Best from a reputable butcher.

a quality sausage
cider
onions
apples

casserole after a few mins frying the saus and onions

3/4 hour or so in the oven
add apples for last 20 mins

many variations on this theme.