During the summer, sausages are a quintessential fixture in most Australians' diets.
Once the barbecue is brought out, so are the bangers, which are slapped straight onto the grill on high heat.
But according to "The Why Chef", letting them sizzle on the barbie won't do your links their full justice.
Instead, budding backyard chefs are advised to bring out the frying pan, place it on a low heat and let your sausages slowly cook for half an hour in a knob of unsalted butter.
"[Butter] adds to the flavour. You could use oil, but it doesn’t compliment the sausage fat," blogging chef Martin said.
Salted butter is to be avoided as the salt will crystallise in the pan over time.
And cooking them quickly on a high heat must be avoided at all costs.
"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."
Thirty minutes with this technique will bring out the sausages' true flavour by rendering their fat.
"If you’re looking for delicious, then this is a winner."
Despite sausages unsuitability for the barbecue, prawns, bacon and steaks were given the green light to be slapped on the grill.