Pricking Sausages Prior To Cooking Them

If they are being grilled, no way. They end up all wrinkly and dry and spent and charred on the outside because the tasty juice gushing out makes the fire flare up.
 
Depends on the sausage. Watery? Prick. Dry? No prick. Greasy? Prick if it’s outside and not your grill in case it starts a grease fire.
 
I usually boil them a bit and then brown them.
Usually have them with sauerkraut..

Never prick.........
 
Depends on the sausage. Watery? Prick. Dry? No prick. Greasy? Prick if it’s outside and not your grill in case it starts a grease fire.

This. My dad used to buy pre-cooked kielbasa then cut 'em into 6 inch sections. Split those down the middle and grill 'em up cut side down. 2 -4 good flares would mean that the grease was rendered out enough and hot. We always ate that stuff with horseradis or mustard. Sometimes both.
 
Never heard of such a thing.

On rare occasion I'll butterfly a sausage near the end of grillin to get some extra crispiness going.
 
PRICK PRICK PRICK PRICK

i DO NOT appreciate a mouth full of grease on the first bite.....so drain those sausages!!!!
 
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