vincentAlpha
Well-Known Member
Finally got around to trying my hand at sausage making. Generally pretty happy with how everything went over but I've found the sausages I've made tend to rupture out of the casings during cooking. I'm using collagen casings (from the local butcher) and while I had a couple ruptures during stuffing I'm fairly certain that was down to me over-stuffing and not the fault of the casings. Anything I can do to stop this from happening or should I not even really worry about it? As it is, once the casing comes off the meat seems cooked enough that it holds together, just don't get the same kind of bite to them. As well any suggestions for recipes would be greatly appreciated 
