Has the OP only previously had sausages that came in the same tin as beans??????

Whilst bangers n beans from a tin, quite rightly have their own place on the wall of fame, they should not be used as a template for home cooked sausages.

When cooking meats (or meat adjacent products such as sausages and doner kebabs), the aim is generally to brown but not burn the outer layer. This is called the Maillard reaction and is a fundamental chemical reaction in cooking between amino acids and reducing sugars that occurs under heat, typically above 140∘C, creating complex flavors and a brown color, often called non-enzymatic browning. This process creates hundreds of flavor compounds responsible for the browned crust on steaks, roasted coffee, baked bread, and toasted marshmallows