The blog of

Should a sausage be pricked before cooking?

Keywords for this post:SausageCookingNeedleForkKnifeBrothBrioche
Should a sausage be pricked before cooking?
If you are using sausages in a recipe, you may have already asked yourself the question: Should you prick it before cooking it, or not?
You will certainly find as many opinions "you should prick" as "you should not".

Let's try to untangle all this.
24K 5 2.4
Grade this page:

Last modified on: September 29th 2018

Should a sausage be pricked before cooking?

A sausage, well a good one, that is to say not an industrial by-product, is a piece of gut in which is threaded a mixture of meat, spices and salt. The casing is closed at both ends, and the sausage thus formed is put to dry or to smoke. Molène sausage for example, Morteau sausage (the best in the world, no less...), or many others.

So obviously if you cook it by poaching it, i.e. in boiling water, pitting it will cause some of the cooking water to enter the sausage and "steal" some of its taste, its smoke. So, okay, it's better not to prick it.

saucisse pochée

That said, cooking a sausage by poaching is not the best way to cook it, even if it is not pricked, the contact with boiling water is not necessarily interesting for the taste.

You will get a much better result with an oven cooking: Roll the sausage in a sheet of aluminium foil, put it on a plate or a dish and put it in the oven at 180° for about 40/45 minutes (in the case of a Morteau, 30 minutes for a Molène), the sausage will cook of course, but it will also caramelize a bit, and its taste will be sublimated by this long cooking at a reasonable temperature.

And by the way, spiked or not in this case? Well, a little bit as you want, if you prick some of the fat will escape and you will have a sausage a little less fatty, but also a little drier, it's up to you.

If you make a sausage in a bun for example, I strongly advise you to cook it in the oven.

saucisse cuite au four

In another case, the sausage is cooked in, or in contact with, its filling: potatoes, beans, lentils,..., then it's quite clear: you MUST prick, this way the taste of the sausage will fall (or go down) on the filling, the potatoes for example, and you will have an exceptional dish in taste!

saucisse de gîte

I come back to the poached sausage, which is not pricked, in principle. I say "in principle" because in fact you can poach it if you want to do a double job, that is to say cook the sausage, but also obtain a very fragrant cooking broth from the water.

In this case, you will notice that the cooking water becomes cloudy and a little fatty as it cooks, because of the exchange that takes place with the sausage. At the end of the cooking process, remove the sausage, and you will have in the pan not only water but a "Molène broth" or "Morteau broth" that you can happily use to cook rice for example, vegetables, pasta, or a little bit of everything you want, and this cooking with broth will be much more tasty than a "l'anglaise" cooking (boiling salted water).

To sum up: Should a sausage be pricked before cooking? Well, it depends on the cooking method, and can we draw a general rule from this? Let's try it...
  • Poached => do not poach, unless you want to obtain a broth at the same time
  • Oven cooking => do not poach if you want to reduce the fat, but be careful => sausage is drier, otherwise do not poach
  • Cooked in contact with the filling => we prick!

Back to top of page

Lasts posts

Other pages you may also like

What can I use for blind baking a pastry case?
What can I use for blind baking a pastry case?
1) Pie-weight chainThis is a long string of stainless-steel beads which can be coiled in the pastry case. It's not too bad for keeping the bottom flat, but does little to stop the sides falling in.2) Baking beadsThese are either metal or ceramic and can be poured in to give an even layer in the...
Chive flowers
Chive flowers
If you have a chive plant in your garden or on your balcony (which is a very good idea, by the way) you should be seeing beautiful purple flowers like this one as I write this:The stem of these flowers is very hard, but the flower itself consists of small heads that can be easily detached...
Steam for baking bread
Steam for baking bread
So steam is indispensable: there are no beautifully browned, crusty loaves without it. You should note that once the crust is formed in the oven, after about 15 or 20 minutes, the steam is no longer necessary, so there is no need to keep adding it for the rest of the cooking time. Creating steam...
A few tips for effective kneading at home
A few tips for effective kneading at home
Let's start with an observation: these mini-kneaders can handle all sorts of baking and preparation, and are no less effective, when it comes to making bread or viennoiseries, for working a dough using the dough hook. In practice, if we simply tip all the ingredients into the bowl and start the...
183K 23.7
The golden-brown finish on puff pastry
The golden-brown finish on puff pastry
Is this really a problem? Well, yes, as there is no sugar in the pastry – it is just flour, water and butter – so it does not naturally brown well during baking. We need to understand that, even if it is fully cooked, pale and colourless pastry looks pretty unappetising. To overcome this,...
23K 24

Post your comment or question

I am not a leaving thing

Follow this page

If you are interested in this page, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the page is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page