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Prick or do not prick sausages?
- Thread starter Cavalier
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![fight[1].gif](https://www.styleforum.net/images/smilies/fight[1].gif)
Cary Grant
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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 mostly grill and don't care much if the skin breaks. I'll occasionally poach first.
Can you say "prick" and "sausage" in the same thread without being
?
I mostly grill and don't care much if the skin breaks. I'll occasionally poach first.
Can you say "prick" and "sausage" in the same thread without being
Harold falcon
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Depends on the cooking method. If roasting, I would prick. If grilling or boiling, I would not prick.
foodguy
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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.
(oddly enough, we used to have a copy editor who would change "prick" to "pierce" on every instance because it was coarse.)
(oddly enough, we used to have a copy editor who would change "prick" to "pierce" on every instance because it was coarse.)
Cary Grant
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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.)Originally Posted by foodguy
LOL
kwilkinson
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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.Originally Posted by foodguy
(oddly enough, we used to have a copy editor who would change "prick" to "pierce" on every instance because it was coarse.)
Believing that a broken skin results in moisture loss in sausages makes you a ******* idiot. Or so I was so eloquently told when I last brought the subject up.
westinghouse
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Do not prick. Sausage should be charred and crispy on the outside and juicy on the inside.
Piobaire
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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.Originally Posted by foodguy
(oddly enough, we used to have a copy editor who would change "prick" to "pierce" on every instance because it was coarse.)
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. The cast iron will nicely caramelize a natural casing. If grilling, which I will not do with a rich and ***** sausage, medium and indirect.
Both Ruhlman and Rytek Kutas have led me to this method.
SkinnyGoomba
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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?Originally Posted by Cary Grant
I mostly grill and don't care much if the skin breaks. I'll occasionally poach first.
Can you say "prick" and "sausage" in the same thread without being
Prick Sausage and banger all in one poast, damned impressive.
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I tourne them.
robin
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People measure the temperature of their sausages when cooking them?
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.Originally Posted by Piobaire
Cary Grant
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I tourne them.Originally Posted by iammatt
And under 34 seconds, I reckon.
Cary Grant
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Only people that really care about their meat.Originally Posted by Piobaire
No way I'm pricking my meat with any probe.
Piobaire
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People measure the temperature of their sausages when cooking them?Originally Posted by robin
Robin, I think I should add, I make my own sausages. I treat them just like an expensive cut of meat. We're not talking Jimmy Dean here.
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