[Closed] to prick or not to prick (sausage heavy content)

Do Not prick the sausage learn to cook it properly.

You sir are not a sausage fan if this question even needs to be asked.

Sorry a slightly outraged Fan here.

Don't be a prick

Prick.

Definitely prick.

Prick to get the sloppy juice out.

Otherwise, you get baked alaska sausages and nobody wants those.

Live life on the edge - no pricks 😉

Don't prick, let them cook in their own juices and when cooked there will invariably be some splitting allowing the excess fats out.

Do Not prick the sausage learn to cook it properly.

plus 1

Only cheap sausages need pricking because of their dubious contents.

Any decent sausage should never be pricked as it won't explode and the moisture is retained in the skin.

Damn. Am I the only prick on STW? 😳

Camo must buy shit sausages...

Quick sear over coals and then slow indirect cooking in a smokey kettle bbq..

Definitely no pricking

Only cheap sausages need pricking because of their dubious contents.

Any decent sausage should never be pricked as it won't explode and the moisture is retained in the skin.

This !

Pinkster beat me to it.

I always grill mine 🙂

Well My local butcher tells customers in no uncertain terms that on no account should his award winning bangers be pricked

http://www.pjhowarthbutcher.com/news/howarths-butchers-a-family-run-business-in-urmston-with-a-great-reputation/

Don't be a prick.

Camo must buy shit sausages...

Hey! I get 'em with herbs and everything. 👿

The problem's with you guys who fall for that old '100% meat' chestnut... Suckers. The nasty white gristle is the best bit. 😀

The truth is, it really doesn't matter. There is a no way anything 'bad' can happen where sausages are involved

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MMMMMMMMMMMMMMMMMMMMMMMM I want a sausage butty NOW!!!

Well My local butcher...

That's so STW it hurts.

Only place I but sausages from is a good butchers.

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Well My local butcher...
That's so STW it hurts.

Don't you have butchers near you then?

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Did not prick. Cooked on a medium heat. Exploded everywhere. Tesco finest exploded sausages for dinner.

Well it is getting harder and harder to find a good butchers there is no longer one in my town sad times

Don't you have butchers near you then?

Probably, but we're in the lower earner eschelon, so ours are utilitatian supermarket puppies.

pan too hot, whatnobeer

I did it both ways as an experiment and I have seen the light in pricked was much juicier I have to admit that they are tesco finest as no butchers around but would never buy cheap sausages that is sacrilege!

Damn you all I was trying not to eat the sausages in the fridge...my will power broke with all the sausage chat. Sausage sandwiches for lunch

I have a question about cooking sausages. How do I stop them getting covered in black gloopy bits that I have to scrape off? Is it the fat I'm using? Have they been cooked too hot?

Good example of how not to cook them there Whatnobeer.

Probably, but we're in the lower earner eschelon, so ours are utilitatian supermarket puppies.

I find unless you go for the really very crap sausages that butchers are cheaper with no bonus you can by the amount you need rather than what's in the shrink wrap.

BURN THE HERETIC!!!!!

the black gloopy bits are the best bit!!! Scrape them off?!!! Oh mercy!!

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I like the black gloopy bits on my sausage!!!

pan too hot, whatnobeer

Good example of how not to cook them there Whatnobeer.

Yup, not one of my best efforts. Didn't think I had the pan too high, but judging from the results I obviously did!

I find unless you go for the really very crap sausages that butchers are cheaper with no bonus you can by the amount you need rather than what's in the shrink wrap.

* is interested *

Might check out the local butcher's then. What price scale are we talking for STW-approved bangers?

Tesco finest exploded sausages for dinner.

Tesco finest = contradiction in terms. Butcher's sausages FTW.

. What price scale are we talking for STW-approved bangers?

You can't really put a price on them it's down the butcher how good they are. Make sure they do their own though and not sell ones mass produced.

Tip I read somewhere was to put the sausages and a oil in a [i]cold[/i] heavy bottomed pan and get them up to cooking temp gradually.

Cheers,
Jamie

sausage cooking instructions from that radio 4 many years ago

'don't prick, put in a pan with no fat or oil, put on very (and I mean very) low heat, take the dog for a walk for an hour, come back and you will have the greateest sausages ready to slap on a butty'

I always use this method and it is correct, the greatest cooking method ever.

I sustitute dog walking with chick shagging or something though.

Plum

maybe I'm just getting too many gloopy bits then - it's like having a slug crawling on my sausage*

*now there's a euphemism

[url= http://www.cowmans.co.uk/ ]The Best Sausage Shop...in the World[/url]

And yes, they deliver, luckily for me they are only 40 minutes away

To be honest, my favourite way of doing sausages is to cook them in a tin of cider with onions and bacon until nearly all the cider has evaporated. Wonderful.

That sounds bloody lovely fella!!! Think I may have to give that a go this evening 😀

That does sound good WNB, put the can in the oven?

I usually just add everything to a big frying pan or similar and let it sit on a low heat, having given the onions and bacon a quick fry together before adding the sausage and cider. Reckon the over would work too.

put the can in the oven?

Pour the cider over said sausage, onion and bacon mix, surely, and heat in oven?

You'd need to have a pretty small sausage to ram it into a tin hole...

Stop it, it's nearly lunchtime and I'm starving, none in the house either. May have to nip out to:
[url= http://www.wilkinson-butchers.co.uk/acatalog/Sausages.html ]http://www.wilkinson-butchers.co.uk/acatalog/Sausages.html[/url]

brown Sausages in pan, quarter 2 onions and 2 apples, brown in pan, add chicken stock, cider, couple spoons wholegrain mustard.

Simmer till cooked/reduced.

Boom.

All this rowlocks about pan / grill.....

Everyone knows the only way to cook sausages is over a camp fire!

You'd need to have a pretty small sausage to ram it into a tin hole...

I always thought smaller holes were preferred for sausage insertion than wide openings.

i am most definitely not a prick!

I always thought smaller holes were preferred for sausage insertion than wide openings.

Yeah, but metal chafes. 😳

The Best Sausage Shop...in the World

And yes, they deliver, luckily for me they are only 40 minutes away

Cowmans? Ugh, no, their skins are far too thick.

Sainsbury's pork and caramelised red onion for me..... gorgeous.

brown Sausages in pan, quarter 2 onions and 2 apples, brown in pan, add chicken stock, cider, couple spoons wholegrain mustard.

Simmer till cooked/reduced.

Boom.

Starving now 🙁

My LB, Frost, does a great venison sausage but my favourite has to be the pork & black pudding ones... 8)

The pricking thing goes back to the war and the cheap sausages they used then. Not needed now.

Thanks chaps, I'm starving now 🙁

TBH I have tried many ways of cooking sausages and as long as they are good quality it makes only subtle differences to the taste. For me Cumberland is king if I'm pressed, though I do like our local butchers pork & venison with juniper 😀

My greatest concern with this thread is Binners' use of brown sauce in his picture. Yuck.

Can we have a sub-thread debate on red vs brown sauce?

no pricking, and don't do what Germans and Italians do and boil them first - thankfully my missus got a bollocking from the butcher when she told him she did this 🙂

Has anyone stopped to think why they are called 'bangers'?