To prick or not to prick that is the question?

I'm a fan of outdoor reared sausages. I like to think of them gambolling cheerfully about outside, having a happy life. Sainsburys or Morrisons pork chipolatas are best and they must be well done.

I was a picky eater as a child and have bad memories of sausages. They always had bits a bone and gristle in them and, if you were daft enough to split them lengthways, there were white bits in them. Urgh! (Shudder ?) I guess they were cheap and my parents didn't have money for steak except fatty, gristly stewing steak which I also hated. Mince was the same. These days, I pick any meat over carefully before cooking it.

Other cultures prize various bits that I wouldn't be able to eat e.g. chickens feet!

I could not bear to assault my poor sausages with a fork.
I prefer to let them get warm and cosy in the oven, surrounded by a lovely Yorkshire pudding batter ?

Prick always

I use frozen sausages so can't pick them lol! Cumberland ones - spicy ones much nicer.

Not fond of sausages any more as previously said can't find any we like.

Well someone had to say it.

No pricks here either.

No pricking but I do love a burst sausage when it's all crispy.
Obviously I'm a fan of haute cuisine, my chef husband despairs.

Good quality sausages don't need to be pricked.

I prick them as I find more fat comes out when I grill them.

Nope I'm not a pricker

I read once that butchers spent time and expertise ensuring that sausages had no holes in their skins so why should we then put holes in them. I haven't pricked for years.

Alima I roast my sausages too, don't prick them though.
My mother always pricked them, never knew why.

I always prick sausages, really must be habit as it says "don't prick" on the packet. Really don't like greasy food so just making sure. Always roast them and they are fine. We like butchers sausages too, ages since we had them.

We only eat chipolatas and never prick them. I don't like fat sausages! Our local pork butcher used to make the most wonderful sausages. He died unfortunately - of a heart attack! His son took over the business and he died of a heart attack too! Too many sausages?

I am not a fan of sausages, problem solved. I used to love sausages made by the local butcher is=n Scotland and my mother pricked them. I cannot find any that I like.

I do not prick, and I think sausages have become a lot less full of fat over the years, much higher meat content.

Lamb Hot pot for supper here, and again I find lamb has a lot less fat when cooked than it used to.

If you are frying or grilling sausages with a high fat content they may split if not pricked. But I suspect that sausages today are of a better quality than in Mary's heyday, more meat and lower fat so don't need pricking.
Oh dear, that sounds so rude, my sincere apologies Mary!! , but we have become more fat-conscious in our shopping and cooking habits haven't we?

I don't prick either.

No, don't prick!

I don't prick and I've made that - very nice it was too - unpricked!!

I prick