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@nevynreally wrote:

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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.

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Not it doesn't it just lets all the fat and juice out as mentioned above, so you end up with a drier than should be sausage.