Cooking sausages under an electric grill

I very very rarely cook sausage under the grill, don't eat many sausage. But I have done them in the oven and bought those silver foil sheets that soak up the fat.

But of course you can never stop them spitting n hissing.

If you get the more expensive (with a high % of meat) sausages it doesn't happen; presume the cheaper ones have more fat?

I am famous for my sausages: black on the outside, pink on the inside, so I always cook them in the oven, never under the grill or in the frying pan.

I used to grill sausages. They do spit and produce smoke, and occasionally flames . These days, since the advent of the air fryer ? I cook sausages in that. Quicker than doing them in the oven.
I'm hungry now!!

I buy sausages from the butcher and grill them. They are fine and rarely spit. I don't prick them.

Not any more.
I cook them in the oven in a baking tin to make sure they're properly cooked through.

I think these are butcher's sausages. DD likes her meat (and meaty things) to be good quality.

I suggested oven cooking and also a griddle on the hob, my preferred way of cooking sausages. I think she is just trying to find out if there is any way she can cook them under the grill without having the back and front door open to clear the smoke before she trys alternatives. She does have an air fryer.

I put some water in the bottom of the grill pan, stops the spitting.

P.S. My sausages are good butchers sausages.

I buy good quality high meat content sausages. I did cook them under my electric grill but now I prefer George Foreman grill.

Calendargirl, that sounds interesting.

So now we are competing to show that we only eat good, homemade, meaty not fatty sausages?

Eazybee you reminded me of a friend - (or maybe you are she)

Back in the 80s took her children to a cafe for a quick lunch.
Looking over at theirs plates she asked why they weren't eating their sausages.
"They're not black" was the reply.

I eat vegan sausages and either I bake them in the oven or I fry them.

It sounds as if the grill is far too hot - and/or the sausages are too close to it!

I do them in the oven too

I'm never sure how long to cook sausages in the oven for.. I prefer the taste of oven cooked sausages , can someone tell me please , and at what reg ?

Depends on thickness, of course; I think supermarket sausages have the time and temperature on the packet but ones from the butcher or farm shop may be thicker.
180C for 25 - 30 minutes? But it will vary.
A meat thermometer is useful.

Thanks Callistemon...

I think that's right, anyway, Ailsa - DH usually cooks if it's sausage and mash!

When I lived in the Caribbean the Queen’s photographer Norman Parkinson farmed pigs and sold superb quality pork including sausages.
They came with a warning never to prick them as that allowed the delicious pork juices to run out.
His recommendation was to put them in a casserole dish, pour a bottle of Carib beer over and bake in the oven.
He took supplies back to London and apparently gifted sausages to the Queen.

I have given DD a link to this thread so she can study it. Thank you for all your suggestions.

As a child just after WW2, sausages were one of the most disgusting foods I knew, greasy, grey and flavourless, with skins several millimetres thick that I pealed off and refused to eat. We never had them at home and I mainly got them at school.

As a result I did not eat a sausage for decades. My children liked sausages and chips for supper when children, so I always had some chipolatas in the freezer, but didn't eat them myself.

Then, there was that famous episode of the Food Program om R4 that first talked about BSE in the meat chain, especially items like sausages. I went straight home, chucked the sausages in the freezer out and replaced them with sausages made by my local butcher. They smelled so tasty when I cooked then that I tried one and discovered that a sausage could be edible, more than edible, absolutely delicious - and I have eaten them ever since.

But I am sorry GagaJo, I only eat sausages when I know the provenance. I never eat hotel or cafe sausages unless somewhere on the menu or the wall they say where the sausages come from. For the last 25 years we have lived close to a really good pork farmer who sells his goods through his farm shop. I am never without at least a dozen of 2 kinds of his sausages in the freezer.

I'm with Hetty58 on how to cook them under an electric grill. Lower the grill pan, line it with foil and cook at a lower temperature than she has been doing, giving them a quarter roll-over at intervals. It will take longer, but the insides will be cooked through and they won't spit and go on fire (at least, not until you have left them too long)

I buy thinner ones. They are quicker to cook.

Oven cook. 35 mins at 180°C. Sorted.
?

I have a gas cooker with an electric grill but have always cooked sausages in the oven so never even knew grilling them was a problem. As a kid sausages were always fried in shallow oil but I never liked them.