Over stuffing

[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?

[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

[NCPaul]

Did your recipe call for rusk or breadcrumb? Are you using synthetic casings?

[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.