The best way to cook square sausage is in the frying pan. You don't need a lot of oil and there is enough fat in the meat to keep it moist but for good colour and a decent crust needs the direct heat of the hot frying pan. You could at a push do it on a lightly oiled hot grill pan. There is a world of difference between pan-frying and shallow frying which often feeds the misunderstanding of cooking in a frying pan. We have outlined these below for you.

You can serve square sausage as part of a Scottish breakfast or any other breakfast for that matter. It fares very well in a bread bun for lunch or is equally good at tea time with beans and mash. There are plenty of other ways to make use of it but aren't some things best just left as they are?

Often confused with saute pan-frying is also not to be confused with shallow frying. Pan-frying involves larger pieces of meat say a steak or chicken breast a very small amount of oil and not too much movement. Essentially it has replaced the overhead grill and is a far moister way of cooking meat.

Shallow frying is pretty much deep frying but without the depth of oil. Done in a shallow frying pan with about a cm of oil the food is browned and crisped (and saturated with oil) in much the same way as with deep frying. You would shallow fry a breaded chicken fillet but Southern fried chicken would need the depth of deep-frying. That's the only difference.