sausages
 

nothing to do with the themes valley

but do you ***** them before cooking?


EDIT i was not expecting ***** to be censered just incase you are unsure

***** = stab with a fork or knife

HTH

Re: sausages
 

no
hth

Re: sausages
 

Well, I do....stops them going bent

But then they go dry because all the juice drips out

Matt

Re: sausages
 

No! i never p rick them before cooking :) (if thats what the question was :))

Re: sausages
 

:confused::confused::confused::confused::confused:

Re: sausages
 

Ah get it now yes, cook quicker for me. Used to be a chef ;) We used to cook em from frozen, but they were lincolnshire whirls :rolleyes:

Re: sausages
 

It IS hovis, he could be doing anything to them before cooking them :shock:

Matt

Re: sausages
 

well,............... i had sausages for tea pork & apple (low fat) very nice they were

& i stabbed them.

next time i will not stab them, and compare,

what perhaps i should have done was stab 1 & not stab 1, but as i had 3 i would be unsure weather or not to stab the 3rd sausage

Re: sausages
 

you could have stabbed half of it

Re: sausages
 

good valid point which did cross my mind................. but i think the juices from the unstabbed half may have run out of the stabbed half

Re: sausages
 

that could be a problem

Re: sausages
 

This could be the beginning of a fantastic scientific discovery

Matt

Re: sausages
 

Never stab them.. it lets all the fat out = lose the flavour!

Re: sausages
 

Yes I do; makes them healthier to eat because all the fat drips out when you grill them :D

Maria

Re: sausages
 

This bloke does ;)

http://farm2.static.flickr.com/1045/...17f46b2b_o.jpg

Re: sausages
 

Could that be "this bloke is..."

Personally I don't. I always thought stabbing 'em was to allow air to escape as they get hot, to stop 'em exploding when cheap skins are used. Cook 'em slowly, it's no problem then and you don't get BBQ style, burnt on the outside, pink in the middle problems either.