How to cook 100 sausages in the oven 252

It would be quite a weight of cold meat straight out of the fridge for a domestic oven for a food item that is intended to be cooked quickly. So, on account of that, my humble recommendations are ...

Put them in roasting tins and brush the sausages all over with oil, cover with foil and allow to reach room temperature, probably about 1 hour if the air can get to the underside of the roasting tins, on a cold gas hob, say, or stood on wire cooling trays, or upturned cups.

If they are frozen, defrost them in the fridge before you start.

Start cooking at about 200 in a preheated fan oven , (220 conventional), for 5 mins, then turn down to 160, (180). and cook for 20 +-- 5 mins more.

Turn Sausages over and redistribute them at 5 mins into the 2nd 160 phase, check after a further 10 mins minutes, if cooking is to continue turn over and redistributre again before proceading. If cooking is behind schedule and you are threatened by 100 hungry natives whack the temp back up to 200 (220) but watch them like a

Cook a few spare sausages and cut a pale looking one through when you have decided cooking is complete to make sure it's cooked through to the centre, ( I.E.juices run clear).

They will yield up quite a lot of fat during the cooking which will probably contain a lot of preservatives, best not re-used. Blot that up with swabs of kitchen paper held in tongs.

Apparently better quality sausages contain less water and don't need to be needleed. - So I've heard. Anyhow, Im quite partial to burst bangers, more of the meat gets caramelised, Whether you needle them is up to you, you could experiment beforehand.

HTH

DG.