Sausages split when the pan is too hot and stay pink when the pan is too timid. Medium heat, turning, and a probe to 75°C is the whole method. 6x Pork Sausages - 350g Pack is the household pack. 12x Pork Sausages 700g Pack is a bigger fry-up. The 24x MEGA pack is a BBQ. All of them live in sausages and in burgers and sausages.
Pan and oven
Pan: medium heat, a little oil, 18 to 20 minutes, turning every 3 to 4 minutes so they brown on all sides without bursting. Pricking is a matter of taste; we would rather a intact skin and a lower heat than a sausage that has leaked its fat into the pan. Oven: 200°C for 20 to 25 minutes on a tray, turning once. Oven is the better method for a 12-pack because you are not babysitting two pans. Rest 3 minutes; they keep cooking and the juice settles.
BBQ and air fryer
BBQ sausages on indirect heat first, 12 to 15 minutes lid down, then 3 to 4 minutes over a hotter zone to colour. Direct coals from the start give you a burnt skin and a raw middle. Air fryer: 180°C for 12 to 15 minutes, shaking the drawer once. Do not oil them; they have enough fat. 24x Pork Sausage MEGA BBQ Party Pack is the pack that makes sense with a 24x burger pack from BBQ party packs when you are feeding a garden, not a breakfast.
Toad in the hole, traybakes and leftovers
For toad in the hole, brown the sausages 10 minutes in the tin first, then pour in batter and bake at 220°C for 25 to 30 minutes. For a traybake, they sit with potatoes at 200°C for 35 to 40 minutes. Cold sausage is a next-day lunch; leftover cooked sausages freeze, though the skin is softer after a reheat. Shop breakfast meats if you want bacon in the same order. Do not simmer sausages in a bubbling sauce from raw if you want a browned skin — brown them first, then finish in the sauce for 10 minutes.
A 6-pack is breakfast or a sausage supper for two or three. A 12-pack is a family tray. A 24-pack is a party and a freezer bag. Cook what you will eat, cool leftovers quickly, and do not leave a tray of sausages at BBQ temperature for an hour after they are done — they dry and they are no longer at a safe hold without a low oven.
Medium heat, 75°C, turn them. That is pork sausages, whether you bought 6 or 24.