There’s nothing quite like the sizzle of sausages on a hot pan or grill—the smoky aroma, the crispy skin, and the savory burst of flavor. But let’s be honest: sometimes, they turn out dry, split open, or lack that juicy tenderness you crave. The good news? There’s a surprisingly simple trick that can make all the difference before you even start cooking.

The secret is piercing the sausages with a fork—lightly and carefully—before cooking them. Why does this work? It helps release excess fat and steam during cooking, preventing the casing from bursting and ensuring the meat cooks evenly. When sausages stay intact, they often trap too much steam inside, causing the casing to split open dramatically and lose precious juices. By giving them a few small pricks, you reduce internal pressure while still locking in moisture.

Here’s how to do it properly: Take a clean fork or skewer and gently prick the sausages 2–3 times on each side. Avoid over-piercing, as too many holes will cause the juices to escape completely, leaving the meat dry. Just a few small punctures will do the job.