I never prick them as lets too much fat/moisture out, usually oven bake as less likely to set off our very sensitive heat alarm lol. I think it depends on the sausage - some have much sturdier skins.....
Sausages always used to split years ago. Dad always fried sausages, he would flip them over and they would be almost flat with crozzyly, burnt edges. He would prick them all over before they went in the pan. I don't have sausages very often, but when I do I always put them in the oven. Sunny, do you get yours from a butcher, it could be something to do with the skins, or even that the sausages were overstuffed before they were twisted into hanks. We used to make our own sausages years ago, it's not difficult, nor expensive to do. It is time consuming though.
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I do buy my sausages from our local butcher Trisha, they are always quite moist and the family love his different varieties. My mum used to make sausages, it brought back memories of me watching her when you mentioned it.
Really it’s not a proper recipe. I just fry loads of onions and put them in a big pot, then I fry the sausages enough to get colour on the outside and put in the pot and then same with liver. I add water to above the level of everything else and one or two stock cubes ( I prefer Sainsbury’s chicken to anything else) . You have to be careful as stock cubes can be very salty. Simmer till cooked and thicken with gravy granules.
See what I mean. It’s not a real recipe. It’s just basic stuff chucked in together but everyone seems to like it. The liver makes the gravy very tasty even though I don’t actually eat it.