Hey all, I just started making sausage recently and am wondering if anyone can explain why my breakfast sausage "explodes" when cooking it.
I am making the sausage from the breakfast sausage recipe in charcuterie, using sheep casings. When I saute the sausages in a pan, the casings split and the sausage oozes out from everywhere. Is this because I overloaded the casings?
I am making the sausage from the breakfast sausage recipe in charcuterie, using sheep casings. When I saute the sausages in a pan, the casings split and the sausage oozes out from everywhere. Is this because I overloaded the casings?