Brian from Stanwood Washington. Thanks for putting this together to have as a resource. I have been smoking meat for years but I am new to sausage making.

I made a batch of your Holly regular medium pork sausage. This was my second time making it. The first time i added a couple ingredients and made it all into bulk sausage. This time i made it the same way but made the majority of it in links using your 19mm fresh collagen casings. They turned out great and looked almost professional. And then i decided to brown a couple.

This is where i need help. The meat came right out of the casing whether i cooked it on medium or medium low heat. Could this be fat content too high, too low or could it be the water content? Any help would be appreciated. I used all pork shoulder and a 12oz package of fatback left over from making summer sausage. I broke the recipe down to 1 pound increments using grams and multiplied by my meat block. Like i said the flavor and bite was amazing just cant keep the meat inside the casing.

bigruckus I’ll bet you are right. That would allow steam to escape.

bigruckus I added 9.07 grams of seasoning, 4tsp ice water, .5 tsp of dried rosemary, .5 tsp dried thyme, .25 tsp sage and 1tsp red pepper flakes. This is all per pound of meat.