Priking Sausages When Grilling

[gumboil]

Are you meant to prik (deliberate spelling mistake - don't want to be censored!) sausages before grilling them.

I only ever grill sausages and they are straightforward standard size pork ones. I can't decide if there's any advantage in letting the juices run out during the grilling. I suppose it does make a bit more mess in the grill pan.

Thanks

[Samuraisan]

They will burst if you don't

[ummmm]

I have never pricked them.

[ummmm]

Sam...mine have never burst either.

[EcclesCake]

I've never pricked a sausage and never had one bust either.

There again I tend to prefer chipolatas as I find the skins more tender and I use a dry frying pan to cook them rather than grilling.

[ummmm]

I do dry pan too. I don't eat sausages though...

[trt]

I put small cuts in mine so inside gets cooked properly without burning the skin.

[diddlydo]

Definitely should not be pierced in any way, neither for frying nor grilling. They do NOT burst!

[Tilly2]

I bought some outdoor reared sausages the other day. On the packaging it said, 'These sausages have a natural casing and do not require pricking.'

[CrapAtCryptics]

our local butcher does chipolatas with much better flavour than most sausages - much more sausagey - if thats a word!

[-Talbot-]

If they are anything like richmond sausages it's best to prik them to let the gallon of fat out!

[mikey4444]

Try cooking them in the oven....no priking required and you don't have to stand over them either !

[-Talbot-]

A bit ott that, mikey.

Cook them on low heat in a pan with a lid on, remove lid to brown them off. (best thing to do with frozen sausages)

[mikey4444]

I normally cook about 10 or so at a time, and that does me for sausages all week !

( got to leave one or two for Willy ! )

[saxy_jag]

Prik them and you run the risk of the sausagemeat expanding through the holes and making a right mess.

I don't think there's any sure fire way of cooking a cheap sausage though - it pays to get the best quality you can afford.

[Old_Geezer]

If you pric them it discourages them from bursting and throwing hot fat into your eyes. If you don't there is a chance they will burst and seem more flavourful by so doing. The choice is yours.

[EDDIE51]

In the Pro kitchen that I work in we cook 10Kg of sausages every morning for breakfast ( yes 10 Kilo's along with 15 Kilo's of bacon) They cook on trays in the ovens and we never prick them, very rare to get a burst one.

[Mamyalynne]

I also cook mine in the oven , often a pack at a time then may freeze some to make a casserole another time.

[RATTER15]

I think the pricking thing was done years ago due the skin being made of a natural product but no longer being the case they dont need pricking.

[webbo3]

http://smokinggunpr.co.uk/2010/02/ainsley-harriott-prick-with-a-fork-sausages/

Hopefully it won't be censored.


Dave.

[Old_Geezer]

It is probably connected with non-natural skins but the content is important too. I've seen sausages swell up like a balloon before now (well a small balloon) so should have burst.