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By *uckOfTheBay OP Man
over a year ago

Mold

On your sausages, or do you not?

Only have myself to blame with the own brand causing a flare up just now

My usual butchers must have better casings

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By (user no longer on site)
over a year ago

Nice meaty Cumberland always needs 2 pricks

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By *wisted999Man
over a year ago

North Bucks

Always stab my Sausage.

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By *lem-H-FandangoMan
over a year ago

salisbury

Cook them slower.

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By (user no longer on site)
over a year ago

I thought they exploded if you didn't prick them?

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By (user no longer on site)
over a year ago

I never prick and never had an explosion. Cook em nice and slow. It's the only way

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By *uckOfTheBay OP Man
over a year ago

Mold

These seemed too tightly stuffed, with no room for expansion as the juices swelled

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By *rumpyMcFuckNuggetMan
over a year ago

Den of Iniquity

I'm sure Strumpet and Estella will be along shortly as another Sausage thread has popped up. As for the pricking of sausages , I am a butcher ( really ) and you should not prick sausages but cook them in the oven slowly for approx 35 - 40 mins for best results . You can thank me later

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By *rumpyMcFuckNuggetMan
over a year ago

Den of Iniquity

"I never prick and never had an explosion. Cook em nice and slow. It's the only way

"
^ Correct

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By *izzy RascallMan
over a year ago

Cardiff

Yes but just once with a sharp pointed paring knife rather than a 3 pronged poke with a fork

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