<![CDATA[Potato Sausage question]]>Hello, all. I’m new to sausage making and have a question. My first batch of brats turned out great but today’s batch of potato sausage had “blowouts”. Now I’m reading that I could have just frozen them raw but my recipe said to simmer for 15 minutes. First I thought it was because my second batch of simmering I used the water from the first batch. Thought it had something to do with not starting with cold water. Third simmer had two blowouts while I used fresh water. Any suggestions?

]]>https://waltonsdev.nodebb.com/topic/2274/potato-sausage-questionRSS for NodeThu, 10 Sep 2026 20:56:53 GMTFri, 17 Apr 2020 21:03:06 GMT60<![CDATA[Reply to Potato Sausage question on Thu, 01 Jul 2021 00:04:24 GMT]]>glen

Start out very low temp warm water and raise slowly this will help from bursting , Also like mention needle the sides to help with pressure buildup . Bet they tasted great 🙂

Just my 2 cent Stella 69

]]>https://waltonsdev.nodebb.com/post/41136https://waltonsdev.nodebb.com/post/41136Thu, 01 Jul 2021 00:04:24 GMT<![CDATA[Reply to Potato Sausage question on Wed, 30 Jun 2021 21:08:28 GMT]]>BettyWNC I have been making potato sausage for years I always boil for 10 minutes then bake or fry never had casing break

]]>https://waltonsdev.nodebb.com/post/41131https://waltonsdev.nodebb.com/post/41131Wed, 30 Jun 2021 21:08:28 GMT<![CDATA[Reply to Potato Sausage question on Mon, 20 Apr 2020 23:06:52 GMT]]>Probably why poaching from 150 to 180 deg F. is recommended

]]>https://waltonsdev.nodebb.com/post/16524https://waltonsdev.nodebb.com/post/16524Mon, 20 Apr 2020 23:06:52 GMT<![CDATA[Reply to Potato Sausage question on Mon, 20 Apr 2020 12:22:10 GMT]]>OMG, major dope slap here. Of course! This is why you should learn from someone, not a video. I put a few pokes in because that’s what the guy in the video did, but I didn’t know why that step was so important. Thanks!

]]>https://waltonsdev.nodebb.com/post/16512https://waltonsdev.nodebb.com/post/16512Mon, 20 Apr 2020 12:22:10 GMT<![CDATA[Reply to Potato Sausage question on Sun, 19 Apr 2020 19:39:35 GMT]]>BettyWNC potatoes and onions have a lot of water which makes steam when the sausages are cooked. Naturally something has to give or bursts will occur. You have a choice cook them low and slow so the steam can ooze through the casings or poke many small holes so pressure can’t build and burst the casings. A homemade pin pricker tool is worth spending a little of this isolation time making. I know you can do it.

]]>https://waltonsdev.nodebb.com/post/16472https://waltonsdev.nodebb.com/post/16472Sun, 19 Apr 2020 19:39:35 GMT<![CDATA[Reply to Potato Sausage question on Sun, 19 Apr 2020 13:39:50 GMT]]>Brianzipperdog123 Potato flour! That’s brilliant!

]]>https://waltonsdev.nodebb.com/post/16457https://waltonsdev.nodebb.com/post/16457Sun, 19 Apr 2020 13:39:50 GMT<![CDATA[Reply to Potato Sausage question on Sun, 19 Apr 2020 07:11:21 GMT]]>BettyWNC I think that it might be overstuffing the casing. Mine are not stuffed quite as firm as best. I am not sure about freezing them raw, because I think that the potatoes will turn gray. I summer mine, let them cool before packaging.

]]>https://waltonsdev.nodebb.com/post/16456https://waltonsdev.nodebb.com/post/16456Sun, 19 Apr 2020 07:11:21 GMT<![CDATA[Reply to Potato Sausage question on Sat, 18 Apr 2020 22:10:43 GMT]]>BettyWNC I poke lots of small holes in two sides and put them in the microwave on medium low for 15 minutes then pour off any liquid and turn them over and give them 10 minutes more on medium low. If you like them browned finish them in a fry pan with a little bacon grease. Also when I grind the potatoes I mix in the spices and onions that have been run through a food processor and add potato flour to stiffen up the mixture. This prevents the potatoes from going brown. Since I use ground moose and pork and freeze most of the sausages I use a pointed knife to poke the frozen sausages on both sides and nuke them on medium low until they are cooked. )

]]>https://waltonsdev.nodebb.com/post/16449https://waltonsdev.nodebb.com/post/16449Sat, 18 Apr 2020 22:10:43 GMT<![CDATA[Reply to Potato Sausage question on Sat, 18 Apr 2020 12:07:56 GMT]]>Thanks! Yep, just starting, and learning a lot. It was delicious, if messy. Next is breakfast sausage with collagen…

]]>https://waltonsdev.nodebb.com/post/16433https://waltonsdev.nodebb.com/post/16433Sat, 18 Apr 2020 12:07:56 GMT<![CDATA[Reply to Potato Sausage question on Sat, 18 Apr 2020 00:40:46 GMT]]>Yeah, surprised it happened with natural casings
The usual causes are too tight on the stuffing, especially if something in your mix expanded when heated (although potatoes seem to be heat stable)
Air pockets could be a cause
Simmer is about 170 F, I’ve had boudin blowouts because I let the heat get too high but that was with collagen
Forgive me if these seem too basic but you say you are new to sausage making and we all start somewhere

]]>https://waltonsdev.nodebb.com/post/16429https://waltonsdev.nodebb.com/post/16429Sat, 18 Apr 2020 00:40:46 GMT<![CDATA[Reply to Potato Sausage question on Fri, 17 Apr 2020 21:20:44 GMT]]>Hog Casings, 32/35 mm

]]>https://waltonsdev.nodebb.com/post/16423https://waltonsdev.nodebb.com/post/16423Fri, 17 Apr 2020 21:20:44 GMT<![CDATA[Reply to Potato Sausage question on Fri, 17 Apr 2020 21:05:47 GMT]]>What type of casings?

]]>https://waltonsdev.nodebb.com/post/16421https://waltonsdev.nodebb.com/post/16421Fri, 17 Apr 2020 21:05:47 GMT