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Question about grilling beef and pork sausage links

Hawging It

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I have grilled beef and pork sausage links for many years. Hard to beat a good sausage dog loaded up with your favorite fixins. My question is, why does the pork sausage casing always seem to bust and the beef does not. Aggravating as hell. Any answers and recommendations?
 

indaswamp

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Pork casings are not as tough as beef casings. Beef casings have tougher collagen and are more elastic, thus resist splitting....at least this is what I was told by my butcher....
 

chef jimmyj

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Too high a temp is the number one cause of Case Bursting! Indirect heat is the best choice with a Quick sear if needed.
Think about your Recipes also. Do you add more water to Pork Sausage than Beef?
Fat Content and Emulsification. High Fat well mixed and Emulsified with the Water, will hold more moisture than Leaner Sausage. Emulsified Fat and Water plumps and expands verses loose or unbound water that Evaporates.
Do you add Binders to both Pork and Beef Sausage? Binders hold moisture when added, plumping, verses leaving them out.
That's all I can think of off the top of my head...JJ😊
 

Hawging It

Master of the Pit
SMF Premier Member
2,759
1,573
Joined Jan 1, 2019
Too high a temp is the number one cause of Case Bursting! Indirect heat is the best choice with a Quick sear if needed.
Think about your Recipes also. Do you add more water to Pork Sausage than Beef?
Fat Content and Emulsification. High Fat well mixed and Emulsified with the Water, will hold more moisture than Leaner Sausage. Emulsified Fat and Water plumps and expands verses loose or unbound water that Evaporates.
Do you add Binders to both Pork and Beef Sausage? Binders hold moisture when added, plumping, verses leaving them out.
That's all I can think of off the top of my head...JJ😊
Thank you sir!
 

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