Prick or not?  

cindi1977 40F
132 posts
8/3/2006 2:55 pm

Last Read:
8/5/2006 12:44 pm

Prick or not?

I grilled some sausages for supper this evening. Seeing those long, skinny, pink things on the grill took me back to my childhood.
No, not what you're thinking. Well maybe!

My mother always pricked sausages with a fork before cooking, to stop them bursting. However I saw somewhere that it's best not to prick 'em to keep the flavour in.

Which is better? Can you tell the difference?

They tasted great btw.

cindi1977 40F

8/4/2006 2:51 pm

childofthe70s thanks for your contribution. It's not a question of having to. I think sausages with a high water content burst because the steam can't escape, so pricking prevents that.

Tomorrow's cookery tip will be how to make a gourmet meal from two potatoes, four tomatoes and a cup of rice!

kitchenfun1234 44M
1797 posts
8/5/2006 11:02 am

I usually prick them because burnt sausage is a pain to scrape off the oven walls.

I cook sausages in a nice tasty sauce or gravy. This way if the sausages are the cheap and nasty sort, (Mostly breadcrumbs and colouring), they will absorb some flavour. If the sausages are good quality then the flavour isn't lost during cooking

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