"There are pros and cons to the way we cut sausage prior to the specific cooking process at hand," he said. "Spiral cutting on a skewer will expose more of the flesh of the sausage, allowing for a more even cook and more caramelization to take place on the grill. Splitting sausage for pan-searing and placing the flesh side down in the pan makes for a great hot dog."
If you're looking for a challenge with impressive results, Shoults said, "Crosshatching sausages can raise the brow of even the most sophisticated individual, especially if you really take your time and make opposing diagonal cuts closely and uniformly down the length of the sausage prior to cooking."
Splitting, spiraling, and cross-hatching are cut marks with varying degrees of difficulty, and they're all beneficial to the flavor and texture of your sausage link. The cut marks will not only look impressive but they'll also expose more of the meaty interior to your cooking surface, whether you're pan frying or grilling.
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