sausagemaker wrote:Spuddy wrote:No, they should be stuffed to their natural capacity without stressing the casing i.e. not stuffed solid under pressure but likewise not flacid.
Not quite correct as a-harvey had added extra water, rice & rains you would need to under stuff slightly to allow for expansion.
regards
sausagemaker
I take your point but expansion is caused by the rapid generation of water vapour within the sausage which should not happen if the cooking liquor stays below 80C.
Having said that it won't hurt to understuff them a bit, they'll just end up a bit wrinkly that's all.