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Message: <blockquote data-quote="Squire Fulwood" data-source="post: 1179356" data-attributes="member: 44622">Sausages vary too much for safety. Some of the cheap ones have so much rusk in them that they will spike a diabetic badly. Fatty sausages usually give up their fat during cooking. With the cheaper sausages you can end up with a good deal more fat in the pan when you finish than when you started. The old advice of pricking sausages with a fork is so that the sausage won't burst when the fat tries to get out.Unless you are willing to pay for high meat content sausages then they should be avoided in my opinion.</blockquote>

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