ChatterBank1 min ago
To Prick Or Not To Prick - Sausages
I was reading the labelling on a pack of sausages, Tesco chipolatas , yes I get a bit bored sometimes
It advised not pricking the skins - what is the reason?
Since time immemorial, and my mother before me, I have done this because it cuts down the fat content and also Shady the cat is very partial to licking the dish
If anyone else is bored enough to be bothered, I'd be interested to hear
It advised not pricking the skins - what is the reason?
Since time immemorial, and my mother before me, I have done this because it cuts down the fat content and also Shady the cat is very partial to licking the dish
If anyone else is bored enough to be bothered, I'd be interested to hear
Answers
Best Answer
No best answer has yet been selected by haras2. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.Pricking skins lets moisture and fat out, making for drier and less tasty sausages. I think initially the theory was that pricking skins makes them healthier by releasing the fat, but the problem is that it won't let out nearly enough fat to make a ha'pennorth of difference to the health value (none of note), while reducing the flavour.
See, for example: https:/ /www.go odfood. com.au/ recipes /the-sa usage-d ilemma- to-pric k-or-no t-to-pr ick-201 40120-3 13qp , along with many other links that carry the same message.
See, for example: https:/
A good quality sausage should not need anything doing to it, apart from putting in the frying pan, if that's how you cook them. The only reason a sausage will turn into a potential firework is because of the poor content. High content of water is the main reason sausage bursts in the pan, and a large percentage of gristle, the gristle content is through poor cuts of meat. Also the skins that contain the so called meat are now , most times artificial casings.
If you add cold water to hot fat, you will get a mini explosion, that's what your seeing when water finds its way out of the meat in the hot pan.
If you add cold water to hot fat, you will get a mini explosion, that's what your seeing when water finds its way out of the meat in the hot pan.