exploding sausages......Its possible !!!!!

[boykjo]

I've been searching for a casing that Johnsonville uses in their small breakfast link. Mrs B really likes these.... 

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• boykjo
• Feb 7, 2017

I found these on line at the sausage maker and from what the description said it was what I was looking for. The Johnsonville's are around 16mm but I cant find them that small. 22mm was the smallest I could find so I gave these a try

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• boykjo
• Feb 7, 2017

I started to fill about 4 of the 8 lbs of meat into the casing just like you would making snack sticks.I cut the sausages into even links with a pair of sharp scissors. I dropped a small batch in a frying pan and as soon as they hit the lightly greased pan the casing immediately started to shrink quickly. Wow. wasn't expecting that! the sausage casing went from 22mm to about 15mm in about 15 seconds. all the meat oozed out each end. So I went with another approach. Tie the sausage.... This is where things really went bazaar. I tied some sausages and threw them in the pan and covered with a lid. Luckily I covered them cause the sausages started to burst with a pop. Never would have imagined exploding sausages..lol

Well I went with another approach and tied and into the oven to bake. I had better results but still not impressed. Definitely something going on with these casings. I bought 2 packages for $26.  The casings were what I was looking for like Johnsonville uses but don't know why they shrink where the Johnsonville don't.

There is an exploded one in the middle

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• boykjo
• Feb 7, 2017

Here the meat just oozed out the untied casings as they shrank.....

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• boykjo
• Feb 7, 2017

Here they are out of the oven

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• boykjo
• Feb 7, 2017

Will try to contact TSM..... Pretty much not happy with them so far.... I don't think I did anything wrong. I never experienced something like this.....

Thanks for looking

Boykjo

 

[tropics]

That is like crazy wild Good luck returning them

Richie

 

[daveomak]

Add more water.......    

    .....

 

[skhunter]

I have had the same thing happen when I used collagen for breakfast sausage. Went back to sheep casings.

 

[boykjo]

I did the other 4 lbs in sheep's. Always good to have a back up.

 

[driedstick]

Dang it man that is weird,,,, good back up plan 

 

[campchef1]

it may be you are using the thicker collagen casing intended for smoking witch behaves differently when used for fresh sausage.

try using the thinner collagen casing intended for making fresh sausage. typically clear in color. There are two types of collagen casings one for smoked sausage and one for fresh sausage.

 

[dirtsailor2003]

I've had the same issue with collagen. In fact I remove the collagen casings from breakfast sausage prior to frying or grilling. As mentioned above pork or sheep is the only way to go if you plan on frying.

This wont even help

 

[ab canuck]

Well thats good to know.....

 

[BGKYSmoker]

Dayuuum

NC Bangers

 

[BGKYSmoker]

Joe

I know this is going to be one of those WTH things.

Stuff, make links and put on a cookies sheet with parchment on the bottom. Cover the links with a damps cotton towel over night in the fridge.

 

[skhunter]

 
it may be you are using the thicker collagen casing intended for smoking witch behaves differently when used for fresh sausage.

try using the thinner collagen casing intended for making fresh sausage. typically clear in color. There are two types of collagen casings one for smoked sausage and one for fresh sausage.

Mine were the thin casings.

 

[BGKYSmoker]

Collagen casings for slim jims, snack sticks or sticks are made from edible animal proteins. They are either clear, clear smoked or mahogany. All are the same thickness but vary in diameters for sticks from 14 thru 22mm. Mahogany gives the appearance of slightly heavy smoke.

Collagen casings fall under 2 types.

Edible clear, clear smoked and mahogany.

Non edible.

Clear or mahogany

 

[campchef1]

The other type of collagen casing are only for fresh sausage, are thinner than the ones mentioned .

 

[BGKYSmoker]

 
The other type of collagen casing are only for fresh sausage, are thinner than the ones mentioned .

natural yes is thinner than collagen and a whole nuther ball game

 

[campchef1]

collagen casing made out of animal protein, it's made of various sizes and colors. it is also made in two types of edible casings, one for smoking like the snack sticks mentioned and the other is for fresh sausage this one has a thinner skin.

 

[tallbm]

I make about 100 pounds of sausage a year and cook them fresh (grill/oven/skillet) not smoked

What I have found with fresh cooked sausages is to not stuff them firmly at all.  When stuffing and making links leave them kind of squishy.  They will not look too great uncooked but when you fresh cook them the meat will plump and the skins will shrink to make full firm links and that will NOT explode.

Just a little trick for handling fresh sausages. 

I hope to start smoking my sausages now that I have a smoker this year and firm links should be no issue at sausage smoking temperatures.  I hope this helps :D

 

[DanMcG]

LOL, and I just ordered some 26 mm fresh collagens just because I've never tried them before. I was going to use them to experiment with different mixes but looks like I'll also be testing other things like NEPAS's towel trick.
I'll let ya know what happens.

 

[campchef1]

Excellent: These casing should hold together in the fry pan (not explode) and have a good bite / mouth feel..

 

[boykjo]

 
it may be you are using the thicker collagen casing intended for smoking witch behaves differently when used for fresh sausage.

try using the thinner collagen casing intended for making fresh sausage. typically clear in color. There are two types of collagen casings one for smoked sausage and one for fresh sausage.

These are the  thinner collagen for fresh sausage only. 

 
Dayuuum

NC Bangers

LOL

 
Joe

I know this is going to be one of those WTH things.

Stuff, make links and put on a cookies sheet with parchment on the bottom. Cover the links with a damps cotton towel over night in the fridge.

Thanks Rick. i'll give it a try. i contacted sausagemaker and am expecting a reply soon

LOL, and I just ordered some 26 mm fresh collagens just because I've never tried them before. I was going to use them to experiment with different mixes but looks like I'll also be testing other things like NEPAS's towel trick.
I'll let ya know what happens.

Ditto Dan. I'll let you know what the sausagemaker co. says