Splitting skins

[welsh wizard]

More liquid seems to give me better results. I increased my liquid by 5%, ie 10% rusk + 15% liquid and this has given me a more stable banger. In tests, a cold pan worked better than a hot one and although it sounds daft, sealing the sausage by turning them frequently when starting to cook seems to help as well.

Cooking the sausages slowly always helps.

However when all said and done the best results still come from the oven.......

Cheers WW

[batutay]

Pricking the sausages helps although doing this does not always work. Starting with lower heat helps too. Its irrevent but have you tried mixing a bit of cassava powder. It makes the meat stick together but you can't say you have the purity of the sausage. I personally do not do this.