Sausages are a classic comfort dish, whether you have time to cook them for breakfast or are making bangers and mash for dinner. They tend to be quite easy to cook, but it is often hotly debated whether they are more delicious when fried in a pan or roasted in the oven.

I have always believed that sausages would have a better texture when cooked in a frying pan, as the oil there should crisp them, so you get a perfectly golden brown skin. I assumed most people just threw sausages in the oven when they could not be bothered cooking, since it was simpler, but they would come out less flavourful. However, while cooking a big breakfast for my family, I decided to put this to the test and the result was so much tastier that it completely changed how I will cook sausages from now on.

Sausages always look so appetising when you see them sizzling in a pan in a television show or film, but it is actually really messy to cook them this way.

It is really easy to fry sausages: I set the pan to medium-low, added a little olive oil, and cooked them for about five minutes, stirring with a spatula.

However, I immediately noticed that oil tended to splatter more in the pan and I had to be really careful to avoid being burned or getting grease all over my kitchen worktops.

When the sausages were done, I also saw that they were a little crispy but unevenly cooked, with some parts charred, others brown, and one end still pink.

I also absolutely hated the smell of the oil while cooking, and it lingered all day, even after I switched a fan on and opened a window

Overall, the sausages were soggy, oily and just not as tasty as I hoped they would be, and after all that effort, I had to then scrub a burned-up pan as well.

I never cook sausages in the oven, and for whatever reason, I thought they would come out less enjoyable since less effort went into cooking them.

However, I was completely wrong: although it took longer to cook, they were so much nicer and crispier in the oven than when fried.

To roast the sausages, I preheated the oven to 200°C, lined a tray with baking paper, and added the sausages. I waited 20 minutes and then took them out of the oven.

The sausages came out of the oven perfectly browned, with no patchy spots, and had a satisfying crunch when you bit into them.

They were also really juicy, full of flavour, but my favourite thing about this cooking method is that it required no extra cleaning up afterwards, as I just had to throw the greasy baking paper away.

I cannot believe I ever cooked sausages any other way as making them in the oven was so much superior to frying them in a pan.

I look online later, and it turns out sausages render their own fat when heated, so you do not actually need any oil or other ingredients to cook them.

The oven sausages were more evenly cooked, more enjoyable to eat, and the most effort I put into making them was drinking a cup of tea while I waited for them to cook.

It was easier and tastier to cook them in the oven, and now I can never go back to frying sausages ever again.