Sausage Question

[banditfox]

PLease direct me to the questions if this area is incorrect.

I just started making sausage.
HOwever I noticed on my brats that some fat pockets accumulated between the natural casing and the meat.

I cooked it up, and it doesn't seem like the emulsion is dry, or broken and was wondering if this is normal, and what causes it.

Sausage was juicy and delicious, and I kept the entire process very cold, including grinding ice in the batter.

The only thing I could think was maybe a resting period between stuffing and poaching?

thanks in advance.

[banditfox]

Nevermind, I figured it out. Apparantly the directions to poach for 35-40 minutes was WAAAAY too long. A 15 minute poach is more than enough to get the links to 155 degrees.

cooking for longer time breaks the sausage.

[banditfox]

Disregard, I realized the directions had me poaching for 35 minutes, which is far too long.

15 minutes is more in line with getting links to the necessary 155 degrees farenheit.

[wheels]

Welcome. As you've found, it's cooking to too high a temperature that causes this. Keeping the cooking liquid at just above the temperature that you want to achieve can help.

Phil