As the weather warms up, you might be thinking about cracking out the BBQ and enjoying a meal in the garden.
But if you're planning to put some bangers on the barbie, you might want to think again.
Because according to a chef who has cooked for Queen Elizabeth II, sausages shouldn't be cooked on the BBQ - or in the oven either for that matter.
This is because the high heat can burn the skin, before the centre is properly cooked, making the outside of the sausage tough.
Jeff Baker, who is the Executive Development Chef at Farmison & Co and a former royal chef, believes that to make the 'perfect' sausage, you need to fry it in a pan with a teaspoon of duck or goose fat for 10 to 12 minutes, turning regularly.
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He shared his cooking method with The Daily Star, along with a few other mistakes people make when preparing sausages.
These included pricking the skins, as it causes juices to run out and leaves them dry, as well as warning people not to deep fry their sausages.
Many foodie experts agree with Jeff's thoughts on putting sausages on the BBQ - including Martin King, owner of food blog The Why Chef.
Speaking to Mammamia.com.au, he said: "Cooking them for a long time at a low heat is going to cook them through sufficiently, allow for the fat to render and caramelise in the pan, and with no worry that they’re going to turn into boot leather."
The blogger went on to say that traditional barbeque cooking is the "prime route to a bad sausage" as due to the high temperatures, the fat renders less and the skin burns quicker.
And cooking sausages on the BBQ isn't the only thing you've been doing wrong - you've also been making a big mistake with bacon.
Jeff Baker has also previously spoken out about the 'correct' way to cook bacon - as he claims many people have been doing it wrong, ending up with very greasy meat.
The expert claims that the trick is all to do with getting the pan nice and hot, rather than cooking the meat slow and steady.
This method helps the bacon to caramelise, making it crispier and giving it a better flavour.
Do you have a cooking tip to share? We want to hear all about it. Email us at courtney.pochin@mirror.co.uk
