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(oddly enough, we used to have a copy editor who would change "prick" to "pierce" on every instance because it was coarse.)
i prick ... but it's a personal choice. seriously, pricking lets some of the moisture escape when the sausage is cooking, relieving pressure that might otherwise split the skin. the upside is the sausage looks better, the downside is you lose a little moisture. if the sausage is properly cooked, it shouldn't be enough to matter. oddly enough, some of the most ardent "nonprickers" then suggest that you cook the sausage to a specific internal temperature, which would require .... pricking the skin with a thermometer.
i prick ... but it's a personal choice. seriously, pricking lets some of the moisture escape when the sausage is cooking, relieving pressure that might otherwise split the skin. the upside is the sausage looks better, the downside is you lose a little moisture. if the sausage is properly cooked, it shouldn't be enough to matter. oddly enough, some of the most ardent "nonprickers" then suggest that you cook the sausage to a specific internal temperature, which would require .... pricking the skin with a thermometer.
I saw that and disagree with it... just personal preference. There are old (19th century) recipes for bangers that advise piercing the casing but was 19th century England ever lauded for it's food?
I do not prick, except of course, to check internal temp with my thermapen. Of course, natural casing will quickly seal that off. I use cast iron, medium heat, bring to internal temp of 155.
People measure the temperature of their sausages when cooking them?
Only people that really care about their meat.
People measure the temperature of their sausages when cooking them?