Why You Should Stop Poking Holes In Sausages Before Cooking Them
Whether you're cooking breakfast, lunch or dinner, sausage is a great vehicle to build a meal around. According to Livestrong, sausages are generally pre-seasoned, which makes them great for adding flavors into a meal. They're also a great source of protein, have some healthy fats, as well as B vitamins, iron, potassium and vitamin D. If you're the type of person that gets nervous about undercooking meat you can also lean on fully cooked sausages to add a tasty protein to your plate, without concerns about food poisoning or salmonella.
In addition to being yummy, there are many varieties of sausage out there to choose from. From chicken and turkey sausage to beef and pork to plant-based sausage. Because sausage is usually made from ground meat and fat, you can expect a tender and juicy texture when adding sausage to your meal. Cooking sausage is relatively easy, but are you making this mistake that might be ruining your next sausage-based meal?
No poking or prodding
Up until recently the general school of thought when cooking sausage was that you had to pierce the skin, so that the sausage didn't explode in the pan or oven. According to The Guardian, however, this is an outdated way of thinking. Poking holes in your sausage will not only let a good deal of the juices and fat escape, resulting in a dry sausage, but this technique will also diminish the sausage's flavor.
Good Food notes that if you're concerned about your sausages splitting or exploding, it's important to cook them over a low heat. They also suggest that you let sausages rest a bit before slicing into them, just as you would a steak. So remember, next time you're cooking with your favorite sausage, resist the urge to poke at it, cook it low and slow and let it chill out a bit before digging in.