No, sausages should not be pricked with anything, lets all the fat and juices run out and left with all the dry stuff.

I don't like sausages - essence of meat...

I havent pricked a sausage for years.

I used to.

Maybe its an old wives tale.

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@am*3 wrote:

No, sausages should not be pricked with anything, lets all the fat and juices run out and left with all the dry stuff.

 

I don't like sausages - essence of meat...

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Stops them curling,   So, no one knows how to cook a snag?

Not really surprised.

No it doesn't.  Gave up the prick years ago 

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@j*oono wrote:

No it doesn't.  Gave up the prick years ago 

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Same same.

Not really getting the curly sausage thing though. Never been a problem. Low heat, cook straight.

Pricking by impatient cooks.

If you feel the need to prick a sausage then you don't know how to cook good sausages.

You confuse the heck out of me, Nevynreally.

Prick or not?

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@kopenhagen5 wrote:

Icy, you haven't attended one of my Barbies.

You would get a piece of scotch or eye fillet, char grilled, either medium rare or medium with your choice of sauce, (teriyaki, sesame) or either horseradish, hot english mustard.

Served with a famous Danish potato salad.

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Sounds yum kopes..a nice piece of tender rump goes down nicely too with a touch of pepper sauce....

I meant to add if you are inviting any of us Melbournites over for a bbq I will some wine..

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@pct001wine wrote:

If you feel the need to prick a sausage then you don't know how to cook good sausages.

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That was my point. Or maybe prick?