Sausage Cooking Time Calculator
Pick how you are cooking them and what size they are for the time, temperature and when to turn them.
Answer
30–35 minutes at 200°C
What to do
- 1Heat the oven to 200°C.
- 2Cook for 30 to 35 minutes.
- 3Turn them roughly every 15 minutes so they colour evenly.
- 4Space them out on a tray so they brown rather than steam, and turn them once half way through.
- 5Cut one open at the thickest point before serving: it must be steaming hot with no pink meat, or 70°C for two minutes on a thermometer (an instant 75°C also works).
How to check they are done
Browning is not the same as being cooked. Sausages colour on the outside long before the middle is safe, which is why we go by time and then check the middle.
Next step
Food safety
- Mincing or skewering moves surface bacteria right through the meat, so burgers, sausages, kebabs, rolled joints and offal must be cooked all the way through, steaming hot, no pink meat, juices running clear. This applies however good the meat is.
- Cooking times are a guide only. Ovens, joints and starting temperatures vary, so always check the food is cooked before serving rather than relying on the clock.
Source: Food Standards Agency, Cooking your food: minced meat and offal (GOV.UK) · Reviewed 2026-09-11 · Guidance version 2.0.0
Source: Food Standards Agency, Cooking your food: minced meat and offal (GOV.UK) · Reviewed 2026-09-11 · Guidance version 2.0.0
Reference and detail
Sausages must be cooked through
Sausages are minced meat, so bacteria are mixed all the way through rather than sitting on the surface. There must be no pink in the middle and the juices must run clear. If you have a thermometer, the centre should reach 70°C for two minutes, or an equivalent combination such as 75°C for 30 seconds.
Do not prick them
Pricking lets the fat and juices out and leaves the sausage dry. Cook them a little more gently instead, a moderate heat for longer beats a fierce heat that splits the skins.
Barbecue sausages safely
A barbecue burns the outside long before the middle is done. Start them in the oven for 15 minutes, then finish them over the coals for colour, or keep them to the cooler edge of the grill and turn often.
Questions and answers
Questions about cooking sausages
Do sausages need to be cooked all the way through?
Yes. Sausages are made from minced meat, so bacteria are mixed all the way through rather than sitting on the surface. There must be no pink in the middle and the juices must run clear, reaching at least 75°C in the centre if you check with a thermometer.
Food safety
Mincing or skewering moves surface bacteria right through the meat, so burgers, sausages, kebabs, rolled joints and offal must be cooked all the way through, steaming hot, no pink meat, juices running clear. This applies however good the meat is.
Source: Food Standards Agency, Cooking your food: minced meat and offal (GOV.UK) · Reviewed 2026-09-11 · Guidance version 2.0.0
Should I prick sausages before cooking them?
No. Pricking lets the fat and juices escape and leaves the sausage dry. A moderate heat for longer cooks them through without needing to prick the skins.
How do I cook sausages safely on a barbecue?
A barbecue burns the outside long before the middle is properly cooked, so start them in the oven for around 15 minutes first, then finish them over the coals for colour, or keep them to the cooler edge of the grill and turn them often.
Food safety
On a barbecue, cook burgers, sausages, chicken and kebabs all the way through (no pink meat, juices running clear) and use separate plates, tongs and boards for raw and cooked meat. Charring the outside does not mean the middle is done.
Source: Food Standards Agency, BBQ food safety (GOV.UK) · Reviewed 2026-09-11 · Guidance version 2.0.0
Does sausage size change the cooking time much?
Yes, a chipolata cooks much faster than a jumbo sausage of the same type, so choose the right size in the calculator above rather than timing everything the same.
Can I cook sausages in an air fryer?
Yes, an air fryer cooks sausages well and often faster than an oven, with a similar check for doneness.
Safety guidance reviewed against Food Standards Agency sources on 11 September 2026. How we calculate cooking times and safety guidance.