Why do my sausages keep bursting?
No-one wants a burst sausage do they? Well it came as a surprise to us over the years when new customers would contact us saying “how do I make those sausages they had years ago that used to burst when you fried them? I used to love they way it had crunchy edges to them!” ????
So after we picked our jaws up off the floor we would explain that the best way would be to make a crap sausage!
In those days the reason why they burst is because they contained so much water that when cooked, the water would expand on heating and cause the sausage to burst.
There are other reasons for sausages bursting though. During the filling process, if the sausage mix is stuffed too tightly into the casings there would be no room for expansion when cooking and also when linking the skins – and they would be at their maximum capacity.
One other cause would be placing a sausage into a piping hot frying pan. Not only will the sausage casings burst but you would probably end up with a nuked (destroyed by a nuclear weapon) sausage on the outside and a raw inner. I needn’t explain what the aftermath would be if you ate that!
It is worth mentioning that leaving the sausages in the fridge overnight has a few benefits. The sausage skins settle (especially the Dry Beef Collagen casings) and the herbs and spices marinate beautifully with the meat.
The best way to cook a sausage is in the oven at 180C/350F/Gas 4 for 20-30 minutes until golden brown and piping hot to the right through to the centre.