Orange & Blue, well I do like Blue and Orange sounds a bit gay wasn’t Red available? hahaha
I stuffed into natural sheeps casings and they blow during cooking even at 100c/202f which is the lowest on my induction cooker I’ve tried no oil and a little oil, they split or blow out the ends, I even took meat out of casings and stuffed again loose and did the links with 1/2 twists so room to expand, they still blow.

Now I’m new to sausage making so no screaming at me, the only breadcrumbs I have are panko breadcrumbs - here in Vietnam all the local bread is stuffed with sugar and no way do I like sugar tasting sausages so thats all I have I can buy local.

I think the panko crumbs are swelling up as soon as the heat hits the water and fat? but as I said I’m new to it all.

I linked the sausages I made and put them in the freezer maybe I can slow cook them in the oven or boil first ?

Over to you experts,

Oh the recipe I used was for Lincolnshire sausages
1kg pork
250g fat
250g panko breadcrumbs
250ml iced water
spices pepper salt