Prick the merguez sausages? Yes or no? 🤔

🌞 It's summer, the barbecue is ready, and the plates are filling up with delicious, spicy merguez sausages. But one question often comes up: should you prick the skin before cooking them? Some will tell you that it prevents the risk of explosions, others that it makes all the juices escape... We're taking stock so that your merguez sausages remain tasty and juicy, without any hassle!

Why would you want to prick the merguez? 🤔

The pricking reflex comes from the idea that skin that's too firm traps fat and steam, which could cause the sausage to burst. Opening a small hole would allow the pressure to escape and prevent grease from splattering on the stovetop. This principle also applies to Toulouse sausages and chipolatas.

The disadvantages of the injection 💧

When you prick them, you lose some of the juice and fat that provide the flavor. As a result, your merguez sausages become a little drier and less melt-in-your-mouth. In addition, the hole created can allow flames or smoke to penetrate too strongly, which darkens the flesh and can impart a bitter, caramelized taste.

The arguments for not stinging 👍

• Juice retention : fat and water remain inside, for a soft texture.
• Better coloring : Intact skin allows for even, crispy browning.
• More even cooking : the fat melts slowly, gradually flavoring the flesh.

But then, how can you avoid splashes? 🔥

Even without pricking, you can limit projections:

1. Moderate heat : Avoid overly bright flames. Cook over medium heat to gently melt the fat.
2. Move often : turn your merguez every 2–3 minutes to distribute the heat and prevent the skin from getting too hot on one side.
3. Covered barbecue : closing the lid allows the fat to fall away from the fire and the smoke to give a delicious smoky taste.

Bonus tips for perfect merguez sausages 🌭

To take the art of barbecue further, consider:

• Take your merguez out 20 minutes before cooking so that they are at room temperature.
• Brush lightly with olive oil to enhance the coloring.
• Let stand for 5 minutes off the heat before serving to allow the juices to distribute inside.

My verdict: to sting or not? 🏁

Basically, you don't have to prick your merguez. By controlling the heat and your movements, you'll keep all the juices and avoid splashes. Pricking remains an option if you're short on time or if your barbecue is super hot, but it shouldn't become the rule. Test without pricking and adjust according to your equipment: the pleasure of real, juicy merguez will only be better! 😉