Prick with a fork

[Wowbagger]

I'm in the process of cooking sausages and was berated by Dez for pricking them with a fork. He argues that this releases vital juices and spoils the sausages.

I've never considered not doing because they explode under the grill otherwise.

What do others do?

[sas]

I thought only health-freaks pricked sausages to reduce the fat content. I don't bother and I've never had one explode (how long till this is NSFW?).

[Aidan]

I thought you meant this:


http://www.smh.com.au/ffximage/2006/09/10/jamieoliver_narrowweb__300x403,0.jpg

[Rapples]

Depends on how quickly you cook them, and the quality of the sausage.  Braughing sausages certainly should not be pricked or grilled.  

Frying pan only

[hellymedic]

I thought you meant the pack of Ainsley Harriott sausages...

[nuttycyclist]

I too was expecting a re-post of the packaging photo.



I've never pricked sausages.  Never had one explode.  Part of sausages is watching the internal fluids boiling inside the skin and adding to the flavour.

[Wowbagger]

One website I looked at quoted a butcher saying that you don't want the sausages to boil in their own juices, you want them to fry.

Since I invariably grill sausages anyway...

[nuttycyclist]

I grill, or oven, too.  I prefer that to frying.

[teethgrinder]

Fry 'em in butter!
Its the only way!
I don't prick 'em.

Braughing sausages certainly should not be pricked or grilled. 

Braughing sausages. I've heard that they're very good about 15 years ago when I was in the Herts DA of the CTC, but never actualy eaten any.
Are they worth an easy 100 mile cycle ride* to Braughing and back to bag me a shed load of sossies?
Where in Braughing is the butcher shop?



*Bearing in mind that that's a leisurely plod for me and I'd really enjoy it.

[Mike J]

I've always pricked them with a fork.

[Rapples]

Braughing sausages. I've heard that they're very good about 15 years ago when I was in the Herts DA of the CTC, but never actualy eaten any.
Are they worth an easy 100 mile cycle ride* to Braughing and back to bag me a shed load of sossies?
Where in Braughing is the butcher shop?

Haven't had any for a while (few years), but they are an excellent traditional sausage.  A delivery driver used to buy shed loads and deliver to them to the local pub in Potton if you asked him nicely

If you fried them over a moderate heat they would cook in their own fat, with no excess

Maybe someone more local knows where the butchers is and when they are open

[mike]

Where in Braughing is the butcher shop?

Maybe someone more local knows where the butchers is and when they are open

hard to miss, on the main road between the A10 roundabout and hay street as you go through braughing.

they're OK, not as good as the ones my stepdad gets made from his own pigs, the trick is that his are made from the nice bits of a pig rather than the nipples and eyeballs that go into in most sausages. 

he's been selling sausages for 50 years and prefers them cooked slowly oven from frozen.  If they're fresh, he doesnt prick them.

[Tewdric]

Eh?

[Zoidburg]

Never grill or fry, I put them in the middle of the oven on a tray at 200c for 30 miutes turning halfway through, lovely juicy sausages.