Hi
I'm a complete newbie to sausage making but I intend to give it a bash in the very near future. The big obstacle at present is that my kitchen is being refitted by my DIY enthusiast partner, so unfortunately it might be a few months yet before I can even think about making sausages. Anyway, I don't think that's a problem anyone on this forum will be able to help me overcome .
We've got a very good local butcher and I buy most of my meats from him. However, I won't buy his sausages because the skins split whilst cooking. To overcome this, he suggests piercing the skins before starting to cook them . What causes sausages to split whilst cooking, and how can this be avoided?
Gill