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Over stuffing
Posted:
Sun Feb 16, 2014 1:33 pmby icbman51
Seems I put to much in the casings when I made my last batch of breakfast sausage. Cooked some for breakfast yesterday and all of the casings burst open. Anybody have a rule of thumb or guideline that would help me on my next try?
Re: Over stuffing
Posted:
Mon Feb 17, 2014 2:10 pmby Dingo
I generally stuff just a a little loosely as it will tighten up when you link.
It will also depend on the ingredients used.....some swell up more than others.
HTH
Re: Over stuffing
Posted:
Mon Feb 17, 2014 9:41 pmby NCPaul
Did your recipe call for rusk or breadcrumb? Are you using synthetic casings?
Re: Over stuffing
Posted:
Tue Apr 01, 2014 11:07 pmby thankswayne
Hi. New to the forum. Been making sausage for years. Lot of truth to the earlier post about stuffing a bit loosely. Makes it easier to link. But, I've found that it usually is one of two (or a little of both) things that cause the casings to split. First is cooking at too high a heat. Causes the fat to render out too fast. Second is too much fat in the blend. I've always used straight boneless pork butts, which tends to yield a 75%-80% meat to fat ratio. It's rare that I get split casings, even on a 500 degree gas grill.