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According to Martin, who runs TheWhyChef.com, this method will give your bangers extra flavour and texture.
The low heat gently melts the pork fat to leave it crisp and golden on the outside - rather than black if it is cooked too quickly.
And the sausage is left evenly cooked through - rather than burnt on the outside and only just cooked on the inside.
Martin said: "The higher the heat, the less the fat renders, the faster the skins burn, and the less likely you are to have a cooked centre before the outer edges start to get tough.
"This is the main victim of the poor BBQ sausage - having the coals far far far too hot, so everything chars on the outside and is still going to make you ill on the inside."
Butter provides more flavour than oil, but it is best to use unsalted as otherwise salt crystals will be left on the pan.
Martin admits that grilling is a healthier option than frying, as it allows some of the fat to drip away, but still insists his method is better for taste.
He said: "That's a flavour sacrifice you need to be making if you're looking to be healthy.
"And frying is barely any more so than the choice to eat sausages in the first place."
Other cooking tips that have been in the news recently include the best way to heat leftovers in the microwave.
Experts say that arranging your food in a doughnut-shape, leaving a circle in the middle of the meal, will make it reheat much more evenly.
The very quick trick works because microwaves send radio waves from all sides, rather than heating from above or below like conventional ovens.
