Over stuffing

Tips and tecniques on dryng drying, curing etc.

Over stuffing

Postby icbman51 » Sun Feb 16, 2014 1:33 pm

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?
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Re: Over stuffing

Postby Dingo » Mon Feb 17, 2014 2:10 pm

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.

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Re: Over stuffing

Postby NCPaul » Mon Feb 17, 2014 9:41 pm

Did your recipe call for rusk or breadcrumb? Are you using synthetic casings?
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Re: Over stuffing

Postby thankswayne » Tue Apr 01, 2014 11:07 pm

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.
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