Saturday, 19 July 2014

Is this just a food myth?


This is the first in a series of posts inspired by an article I say in the Sydney Morning Herald.  Each one will look at a commonly believed fact about food/cooking and see if it is a myth or in fact is true.  It's only my view and debate is most welcome.
The theory:  Prick sausages to stop them from bursting 
Apparently this is not a good idea because it just lets the fatty juices of the sausages escape and so result in less flavour (I can hear a 'told you so' quite near me about this…).  To avoid the sausages bursting just cook them on a low heat.


  1. I use to prick my snags but now cook them on low with the lid on and they're heaps better, moist and tasty!

  2. I do remember that myth, and my dad telling me not to do it!


Your comments are most welcome. Cheers