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(, Sun 1 Apr 2001, 1:00)
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Prick the skins before you cook them, then they won't crack.

(, Mon 13 May 2013, 13:04, 2 replies, latest was 12 years ago)
Also good advice if you ever eat a baby.

(, Mon 13 May 2013, 13:05, Reply)
Always salt the skins

(, Mon 13 May 2013, 13:06, Reply)
Oh man, I love crackling.

(, Mon 13 May 2013, 13:07, Reply)
You're thinking of potatoes.

(, Mon 13 May 2013, 13:07, Reply)
Thanks Rory

(, Mon 13 May 2013, 13:08, Reply)
I distinctly remember an advert with a cunt tv chef that said "the trick is, not to prick them"
I mean, I never prick sausages, just turn them almost constantly.
(, Mon 13 May 2013, 13:18, Reply)
i hate sausages
but i did enjoy pricking them as a kid, when i was forced to eat them for dinner
(, Mon 13 May 2013, 13:24, Reply)
What does your therapist make of this?

(, Mon 13 May 2013, 13:26, Reply)
i don't have one
but there is just something v satisfying in the sensation of the skin bursting
(, Mon 13 May 2013, 13:27, Reply)
*backs away slowly*

(, Mon 13 May 2013, 13:36, Reply)
*stabs hard and fast with fork*

(, Mon 13 May 2013, 13:38, Reply)
I'm spent

(, Mon 13 May 2013, 13:39, Reply)
You shouldn't prick them, they dry out.
That's a hangover from post war sausage casings which were dodgy. If you didn't prick them they'd burst hence the name 'bangers'. Long since irrelevant - but then you don't want sausage cooking tips from old Lida McYurtney up there anyway do ya?
(, Mon 13 May 2013, 13:28, Reply)
Tsk. Nothing? Not even for 'Linda McYurtney'?

(, Mon 13 May 2013, 13:41, Reply)
I ain't clicking it.

(, Mon 13 May 2013, 13:44, Reply)

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