When we pressed the sausage I felt they were to fat. I barely held pressure on the casing while pressing. When I pinched it off to twist it into links, I was having a blow out by the 3rd to 4th link.
Im new to sausage making so I assume it was operator error but could it have been the casings? They were hog casings. I guess it makes sense that size will vary but these were fat. What can I do next time to avoid this problem?
The brats were great though.