collagen casing issue

[Tex_77]

I would say cooking in cast iron that is to hot is causing them to split. Also remember collagen won’t hold a twist.

[Chef]

Mschmidt Missed the collagen thing. sorry, Tex_77 is absolutely correct on both points. It’s one of the reasons I try to only use sheeps and hog.

[Mschmidt]

Tex_77 do you cut collagen casing then?

[Tex_77]

You can twist the collagen casings, then freeze and they will hold some what, then you can cut them. Or you can cut and freeze.

[cdavis]

Mschmidt too hot to fast IMO

[opah73]

i think using a good 3 point sausage pricker helps with spliting problem also. i poke mine every inch or so before packaging. seems to vent pressure/fat…might help

[KenfromMI]

Natural casings and a low heat.

[jroby]

last time i used collagen casings to make brats. was not able to twist kept blowing out, maybe stuffed too much. what
I did do was tie the links with butcher twine, smoked them and then cut into links. this worked well.

[Daniel Nolte]

i found that cooking at a low heat works great

[TexLaw]

I agree that you probably cooked too hot and fast. Whenever I cook cased sausages of any sort on cast iron, I do it slowly (medium heat at the most) until they are plumped through. If I want some browning on the outside, I crank it up at the end.

[PapaSop]

Only use natural casings here but perhaps simmer in some water to get to temp then just brown them a bit.