To stab or not to Stab

[Greenflamesburn]

Please wise mumsnet help my sister and I settle and argument.

To stab or not to stab the the sausages before cooking.

YABU don't stab them
YANBU stab them

an*

No never

Never stabbed

I always thought if you stabbed them then all the fat/juices come out and they go very dry.

Don't stab them!

Even better (on a big BBQ anyway) don't cut them from the links. They stay extra juicy

I can't believe so many people still stab sausages 50 years after it stopped being necessary.

Never

I stab them halfway through because it lets out an unholy amount of fat… and I like to pretend to myself that it reduces the amount of fat left in the sausage. I’m sure it’s just a drop in the ocean though.

No I never do, but I do remember it being something people did many years ago

I seem to recall someone saying they explode/burst open if you don't stab them

Oh I always stab them because thats what my DM taught me and now I'm wondering if I've spent my entire life not allowing sausages their full potential.

So they don't explode like baked potatoes if you don't stab them??

No they sometimes split a little bit.

I think they used to explode when they were made of different skin

Why was there not a public service announcement?

Prick them to get that terrible fat out of them, then pour the fat over the sausages, on your plate.

@Hazelnuttella
That made us both giggle.
So half the sausages are stabbed half nor to see which is better 😅
Mu DS has also expressed that Nan was the one who told her she had to or they would explode. She is currently waiting for them to explode 😂

Stab definitely

They used to explode, that's why they are called "bangers" (as in bangers and mash) but don't anymore.

Depends on quality and how you cook them.

IME the better the sausage, the less need to stab.

There was an advert years ago with a TV chef cooking sausages outside (Gary Rhodes??). He said, 'the secret is... not to prick them'.

I never have since cos you know, TV chef knows all. Can't say I've noticed a difference in my sausages though.

I'm a stabber

My mother used to stab them. This meant you got dry carbon and a bit of gristle, along with an ongoing fire hazard in the grill pan, as 'you have to cook them through or you'll get worms' (which made me even less likely to eat them, even with half a bottle of ketchup to try and lubricate the bastarding things and hide the taste of salty gristle charcoal).

But she always bought the cheapest possible sausages, rather than ones that actually contained more than 15% meat.

To my DSs disappointment the non stabbed ones didn't explode.
And they all tasted the same.
She has decided she may attempt not stabbing them at home.
Although she is convinced I bought non exploding sausages 🤐so that I make her make a mess in her kitchen when yhe ones she buys explode 😂
On a side note she may have trust issues 😆

Never