So I made some sausage over the weekend, with collagen casings, we tried a couple right after making them and they cooked up fine. Then we fried up some in the morning an I'm not sure if I just had the pan too hot or I over stuffed, but both sausages split dwn the centre and just opened right up. So I threw another one on after I turned down the heat an cooked it slow without an issue. Never had a fresh sausage do this before. I'm a little worried about cooking them on the bbq. Anyone else have this issue?
Sorry, I'm practically a sausage virgin so I'll be interested in what the experts say. Doesn't meat generally contract when cooking? The only thing I can think of is some air pockets are heating and expanding. When you cooked slower, the air didn't expand as fast?
From over stuffing or high heat. The meat will expand when cooking and the casing will rupture or split. Old casings have done this also
Thanks nepa! I think I over stuffed. Sucks because I have 10lbs. But I cooked one last night and the split was minor.
Spilt or not it will still taste good. :)
Gives you a place to melt some cheese !! ;)