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To prick or not to prick...
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By (user no longer on site)
over a year ago
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"I always prick my sausages orherwise they just explode everywhere and gets very messy
Isn't that just if they're cheap sausages"
Can you get cheap sausages ...all the sausages i have ever bought i have pricked as forgotten before and wasnt a pretty site
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By (user no longer on site)
over a year ago
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"I always prick my sausages orherwise they just explode everywhere and gets very messy
Isn't that just if they're cheap sausages
Can you get cheap sausages ...all the sausages i have ever bought i have pricked as forgotten before and wasnt a pretty site
"
Sausages are sausages  |
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"I always prick my sausages orherwise they just explode everywhere and gets very messy
Isn't that just if they're cheap sausages
Can you get cheap sausages ...all the sausages i have ever bought i have pricked as forgotten before and wasnt a pretty site
Sausages are sausages "
Yeah but some are just a fat ball aren't they with no sign of meat in them |
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By (user no longer on site)
over a year ago
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"I always prick my sausages orherwise they just explode everywhere and gets very messy
Isn't that just if they're cheap sausages
Can you get cheap sausages ...all the sausages i have ever bought i have pricked as forgotten before and wasnt a pretty site
Sausages are sausages
Yeah but some are just a fat ball aren't they with no sign of meat in them"
Really ...never seen them like that ... |
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By (user no longer on site)
over a year ago
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Shouldn't need to prick decent sausages. It's my understanding that it's only sausages made with meat containing loads of water all loads of fat that need pricked. |
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By (user no longer on site)
over a year ago
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A good quality sausage won't need pricking when frying. Better quality means less fat content and less fat content means less likely to split. Oh and pork and black pudding sausages for me please
M |
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By (user no longer on site)
over a year ago
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When cooking a 'real' sausage you should never prick it. It was common to prick sausages due to the bad state of the industry after the Second World War. As a result of rations sausages were full of bread and water to the point, where they would expand and explode when cooked, hence the name 'bangers.
Courtesy of Cloud Cuckoo Land Useless Information Department |
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By (user no longer on site)
over a year ago
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"I don't prick mine n I've never had one detonate xxx
yeah right pull the other one its got bells on it "
I haven't honest! But I did get a big bang once.  xxx |
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By (user no longer on site)
over a year ago
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"Shouldn't need to prick decent sausages. It's my understanding that it's only sausages made with meat containing loads of water all loads of fat that need pricked. "
I thought it was due to the amount of bread crumbs absorbing fat and water and expanding. At least 30% is filler I think |
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By (user no longer on site)
over a year ago
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the amount of fat that comes out of them makes me feel ill - i dont eat them often and usually oven cook them and dont prick - but if i griddle pan them i prick a little to stop the burst |
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By (user no longer on site) OP
over a year ago
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Sausage update!
I did 4 fork pricks per sausage & oven cooked them, I'm such a rebel
Not much fat came out, I have no idea if they tasted any different (I don't do sausage!) but clean plates is a good sign 
My veggie ones were non pricked... |
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By *andsonjohnMan
over a year ago
in the eye of the storm |
"I don't prick mine n I've never had one detonate xxx
yeah right pull the other one its got bells on it
I haven't honest! But I did get a big bang once. xxx"
only once your losing your touch  I advice lots of practise sessions to achieve the multi big bang state
xx |
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By (user no longer on site) OP
over a year ago
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"Natural skin sausages you don't really need to prick, the artificial case one's you do.. They didn't get the name bangers for nuffink."
Out of interest how do you know which ones have a natural skin? |
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By (user no longer on site)
over a year ago
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"A small prick or lots of pricks? 
There's always one that has to lower the tone!
What? It was a perfectly innocent question  
yeah right and butter wouldn't melt "
You know me so well  |
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By (user no longer on site)
over a year ago
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"Natural skin sausages you don't really need to prick, the artificial case one's you do.. They didn't get the name bangers for nuffink.
Out of interest how do you know which ones have a natural skin?"
look at the ingredients. the better quality ones are more likely to have natural casings and a higher meat content. |
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By *andsonjohnMan
over a year ago
in the eye of the storm |
"A small prick or lots of pricks?
There's always one that has to lower the tone!
What? It was a perfectly innocent question
yeah right and butter wouldn't melt
You know me so well "
not yet but I'm hoping to |
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By (user no longer on site)
over a year ago
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"There's enough pricks in the world without me creating more...... so it's 'no prick' here
Wanna see my banger?
Can I stab it with my fork??
 "
He loves it Roxi, he's a proper deviant |
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By (user no longer on site)
over a year ago
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"There's enough pricks in the world without me creating more...... so it's 'no prick' here
Wanna see my banger?
Can I stab it with my fork??
He loves it Roxi, he's a proper deviant "
pain |
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By (user no longer on site)
over a year ago
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" Oh and pork and black pudding sausages for me please
M
They sound amazing "
They are. Made better if bury black pudding is used in them. Put on nice soda bread with a dollop of brown sauce mmmm
M |
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It depends on the water content.
Cheap ones need pricking to stop them bursting, quality ones you shouldn't as you want the fat (which holds the flavour) to stay inside.
We make our own and never prick.
Mr ddc |
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