I don't cook Vienna sausage or Frankfurter, I just reheat them in 80C water. Slow cooker helps. I don't prick those sausage because water would dilute their taste.
I buy expensive sausages without add-ons of soy or grain and even those explode if cooked too long. It's just a question of temperature.
I cut slightly sausages I put in the pan. Those sausages ore often Polish type and have mostly more coarse filling. Getting rid of fat is always a good option.
Well, originally indeed to avoid the sausages to burst open, I learned to prick them. I still do so in order exactly to have some juices oozing out, which will give more taste to the vegetables in the same pan. My way of cooking: baking onions in olive oil, adding different vegetables, steaming further with a cover over the pan, and after 10 - 15' steaming, adding the sausages. Not a classic admitted recipe, but I like the result. Works very well with merguez for instance.
I prefer to keep things simple and not make a big fuss about it.
Plus, I don't want to risk any hot fat flying at my face - it might mess up my t-shirt!
Then my mom would have to wash it and she always uses too much bleach.
I can't risk it, even if it means missing out on those hot, juicy fuckin sausages.
A sausage pricked me does that count?
I've received a face full of hot fat numerous times. If you get the sausage too hot it's likely to pop on you everytime.
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I do but with the ones I commonly get here in Japan, if I don't prick them, they do still tend to explode enough to where the skin is falling off and the result is a rather ugly mess. Maybe we still have the old style here. I actually had to start pricking them the hard way after having them explode on me multiple times (not enough to pose a danger, but enough to create an ugly sausage that looks like someone bit off of it with its skin dangling off).
Other than the one that belongs to my husband, I don’t think I’ve had sausage, hotdogs, weeners in yours. I just cannot get myself to consider it a worth purchase just cause I find it extremely disturbing how they’re made.
But surely @purplepoppy even if you try keep the juices inside the sausage by won't it eventually burst, at which point all the juices would spurt out anyway?
In a Crock Pot, Cooking These for a Roomie, I have Even Cut IT Some, Hun, To See if Done... Cooks Nice with Peppers and Onions. xxoo
Out if habit yes. In the past sausages had very little meat
I don’t do anything that might inadvertently let the juices out early. Need to time it for when she’s ready for the sausage to pop.
u I'm a pleaser so... you get exactly what you want, and the way you want it...
I prick it and I still peel the jackets off it before cooking it
If I am roasting sausages on an open fire I usually prick them.
99% of sausages are nasty. I would never cook them anyway.
I am with you, I like the juice inside when I bit into it... I wondered about the term bangers, thanks for letting me know...
I only cook sausage on the BBQ. No hot fat for me
I can definitely enjoy a pierced sausage.
That sounds like it would hurt !!!
Oh wait you meant something else
I do not prick my sausage
Ow, my sausage.
I like the juice inside
fried foods are bad for you
No but I massage my prick.
I don't
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