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?
