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!

Brianzipperdog123 Potato flour! That’s brilliant!

Thanks! Yep, just starting, and learning a lot. It was delicious, if messy. Next is breakfast sausage with collagen…

Hog Casings, 32/35 mm

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?