Hi –
I’m new to sausage making and recently we made our first attempt at making sausage. We are using collagen casings. Filling the casings was a straightforward process but I think we overfilled them as they burst almost immediately on cooking. Second problem was the links we made simply unwound themselves after we cut them - and even unwound themselves if we cooked them without cutting at the links. So, can I get any advice on how to judge the correct amount of filling before making links and is there anything I can do to make the links actually be links, rather than just cylinders filled with sausage meat?
Thanks –
Mike