Why do Sausages Split?

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[h1]http://gizmodo.com/the-physics-behind-why-sausages-split-lengthwise-1497820035[/h1][h1]  [/h1][h1]  [/h1]

 

[tallbm]

 [h1]http://gizmodo.com/the-physics-behind-why-sausages-split-lengthwise-1497820035[/h1][h1]  [/h1][h1]  [/h1]

Interesting read, thanks!

I started making fresh sausages about 6 years ago and I learned that if I made the sausage links a little squishy they would grill and plump up without busting.  That was my solution for fresh links.

Now that I have just started smoking sausage I find that the appearance of squishy smoked sausage links isn't very appealing BUT I did find that when you grill these smoked fully cooked squishy looking sausages they STILL plump up and look just fine.

I guess in the future I will be making tight links for fully smoked sausage.  Maybe I'll do a 50/50 tight links to squishy links and see what I can learn and then go from there.  I won't do this until about November of this year when my hunting is all done and I have the wild game meat to make my sausages.