I have made quite a lot of batches of fresh sausage of different sorts, using 32/36 hog casing. They make loverly plump sausage. I have found that trying to cook them in the frying pan just causes them to burst out the ends. Cooking them in the oven stops this but not for all my recipes.
I thought it was moisture but after making Pork and apple (for the first time) I used raw cooking apples well over 25% and added cider, so masses of moisture and they kept together in the oven fine. Just ended up with a load of stock in the tray
![Smile :)](./images/smilies/icon_smile.gif)
So my question is, what is the causing factor of the contents wanting to oose out the ends. They are well twisted at both end I may add.
Cheers