Hi
I am new to this, just made my first batch of fresh pork sausage. Problem I have is they started bursting when I fried them. I have pricked them but they still burst. I am using collagen casings. Can any of you guys help?> Thanks
Casing bursting
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Casing bursting
by PORKY » Fri Dec 16, 2005 8:07 am
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by sausagemaker » Fri Dec 16, 2005 2:18 pm
Hi Porky
Welcome to the forum.
Firstly you should not prick the sausages, as to the bursting this will more than likely to be caused by free water in the mix.
Please post the recipe you used & the method of manufacture we will the be able to advise how to overcome the problem
Regards
Sausagemaker
Welcome to the forum.
Firstly you should not prick the sausages, as to the bursting this will more than likely to be caused by free water in the mix.
Please post the recipe you used & the method of manufacture we will the be able to advise how to overcome the problem
Regards
Sausagemaker
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