The surface tension differs due to varying thickness of the skin and temperature difference of the cooking surface, as well as the density of the material behind the skin.
Hence the reaction will differ along the sausage surface and cause it to bend.
Should the perfect sausage be made and cooked on an even cooking surface, it probably won't bend.
As for pricking sausages, it lets out a lot of the juices and can make them dry but if you are watching your cholesterol intake it can be a good thing.
@kopenhagen5 wrote:The surface tension differs due to varying thickness of the skin and temperature difference of the cooking surface, as well as the density of the material behind the skin.
Hence the reaction will differ along the sausage surface and cause it to bend.
Should the perfect sausage be made and cooked on an even cooking surface, it probably won't bend.
As for pricking sausages, it lets out a lot of the juices and can make them dry but if you are watching your cholesterol intake it can be a good thing.
If anyone is watching their cholesterol intake then they shouldn't eat sausages at all whether they are pricked or not.
Whats left without the fat/juices anyway... sausage 'powder'?
@j*oono wrote:Gave up the prick years ago
Ah that accounts for your demeaner, you should take it up again 🙂
You haven't tasted sausages until you've tried these. I'm drooling as I'm typing this.
http://en.wikipedia.org/wiki/Cumberland_sausage
Looks like my dog has been there ...... whoops .. sorry!
If I cook sausages, I usually curry them or make them in brown onion gravy and I boil them first and slice them. Skins fall off, not dry at all and no fat.
That looks like a Medisterpolse.
Traditional Scandinavian sausage and many things in early days were similar in the British Isles. 
