We go with a 20-30% fat to protein ratio. I get comments that the sausage is lean compared to store bought. We do add some water during mixing for the seaoning, but not a lot.

I’ve been on the forums and nobody has brought this up, so maybe cooked too quickly. I’ll cook some really slow for lunch. Thank you for the suggestions.

Jonathon I got them new from Waltons and had no blowouts during casing and no problem twisting them into links.

I’ll try cooking them again really slow offset on the grill and see if I can get them cooked without splitting.

I recently made some fresh spicy sausage using the red collagen casing and I’m having trouble with them splitting while cooking.

I’ve tried a slow saute, offset on the grill, boil. No luck.

Can you cook a fresh collagen-cased sausage without splitting? What’s the best approach?