If we had a pound for every timeI’ve seen a sausage stabbed before cooking then we’d probably be millionaires, but after all these years – over 90 to be exact - in the sausage making business, we thought it was time to explain why piercing your sausages is one of the biggest mistakes a home cook can make.

Why people pierce sausages (and why it’s understandable)

There are probably three reasons why people choose to pierce their sausages:

The fear of bursting

Wanting to release fat

Advice passed down through generations

Now, these are all excellent reasons for piercing a sausage, but the truth is that this advice is outdated and comes from a time of poor quality or low meat content sausages, overfilling casings or simply inconsistent meat mixes.

So what happens when you pierce a sausage?

Let’s start by dispelling the central myth that piercing sausages stops them bursting. In fact, the casing (or skin) is probably the secret to crafting a great sausage. The casing not only keeps the moisture inside the sausage, but it protects the texture and flavour. So, when you piece your sausages, those valuable juices escape and the fat held inside the mix escapes instead of basting the meat. The result? Well, you’ll likely end up with shrinkage and a dry eat. Yuck!

The role of fat: flavour, moisture, and tradition

In our butcher’s opinion, fat is an essential component in a great sausage. Too much and it creates a greasy, mushy mess, but too little and your sausage lack succulence and can be tough. Fat not only carries the flavour of a sausage, but it also keeps the meat juice and creates that tender bite – we call this the ‘eat’ experience.  

Traditional butcher’s quality sausages (like those we make at Porky Whites) are designed to self-baste and so by piercing our sausages, this allows our carefully balanced meat-to-fat ratio to escape too early.

When a sausage bursts, what’s really gone wrong

So why do sausages burst during cooking? Well, the truth is that it’s not a problem with the sausage, in fact it’s a problem with the cooking.

Common causes for sausages bursting can include the pan being too hot, the sausages being cooked straight from the fridge or simply not being turned enough to provide an even cook.

First thing to say is you are not a failure! More likely you’re busy balancing lots of different requests and multi-tasking like a boss so the last thing on your mind is “how are my sausages doing?”

In our experience, your sausages will be transformed simply by bringing your sausages out of the fridge early to bring them up to room temperature, lowering the heat and being a bit more patient. In short, show your sausages some love and they will repay you in flavour, succulence and eat – trust us!

Control the heat, not the sausage

Tips for cooking in a frying pan

Bursting comes from heat that’s too high, too fast, so start your sausages gently on a medium heat being sure to turn your sausages regularly to let the casing do its job.

Tips for grilling & BBQing‍

Piercing your sausages will cause flare-ups and dryness but it’s important to keep them away from direct flames initially before finishing over direct heat to give them colour.

Tips for oven cooking

In our honest option, cooking your sausages in the oven is one of the safest ways to ensure they don’t burst. The even heat distribution means there’s no need to pierce them and you should get a consistent colour and cook.

Tips for air frying‍

Much like the oven, using an air fryer can be a great way to ensure an even all-around cook of your sausages. Again, don’t pierce your sausages, turn them halfway through cooking and even consider dropping the temperature by 10 degrees to ensure they cook evenly.

“If a sausage is made properly, it doesn’t need stabbing.”

When it comes to your sausages, cooking is the final step in a long chain of care. So by piercing the skins, you’re literally draining away the flavour and texture, which can be the difference between a good sausage and a great sausage.