Do you stab them with a fork and risk leakage of juices, or do you risk bangage?
I was thinking of roasting them on a bed of onions and serving them in some posh french baggette.
( G/PP 💩💩💩💩💩&#128, Thu 5 May 2011, 14:00, 3 replies, latest was 15 years ago)

Don't stab them.
If they're decent and have natural casings you shouldn't need to anyway. All you'll do is dry them out further, and for nothing.
( Monty Boyce, My cheese game is strong, Thu 5 May 2011, 14:03, Reply)

Only sausages made with natural casings need pricking

( Naked Ape call me Caitlyn, Thu 5 May 2011, 14:03, Reply)

is the opposite not the case?

( Monty Boyce, My cheese game is strong, Thu 5 May 2011, 14:05, Reply)

As far as I'm aware, natural casings will burst, hence the term bangers
but man made one's won't.
( Naked Ape call me Caitlyn, Thu 5 May 2011, 14:08, Reply)

It seems not:
'Although it is sometimes stated that the term "bangers" has its origins in World War II, the term was actually in use at least as far back as 1919. The term "bangers" is attributed to the fact that sausages, particularly the kind made during World War II under rationing, were made with water so they were more likely to explode under high heat if not cooked carefully; modern sausages do not have this attribute.'
( Monty Boyce, My cheese game is strong, Thu 5 May 2011, 14:15, Reply)

and therefore don't need pricking?
This sounds familiar now you mention it
( Naked Ape call me Caitlyn, Thu 5 May 2011, 14:18, Reply)

Only sausages containing too much stuff that shouldn't be in sausages need pricking, I find.

(BrianHequator was stretching owls, on, or around, Thu 5 May 2011, 14:06, Reply)

Actually roasting sausages is perhaps my overall favourite technique.

( Monty Boyce, My cheese game is strong, Thu 5 May 2011, 14:04, Reply)