Some people like to prick sausages before cooking to prevent the casings from bursting. I disagree with this because the juices of the sausage are more likely to spill out after pricking. Plus, if you're grilling sausages, then that fat is going to spill out and create flare-ups that are more likely to burn your meat. The solution: cook sausages low and low. A longer and lower heat reduces the chances of breaking the skin while still keeping the meat tender.