Piomarine
Knows what a fatty is.
- Joined
- Jun 27, 2016
- Location
- Arlington, TX
I am pretty new to making (stuffing) and cooking fresh sausages and have not had much luck and I'm hoping some of you have some answers that can help me out. I tried making a batch of bratwurst and the flavor was spot on, but when I cooked them as directed with low heat and a little water, the casing (32mm fresh collagen) came untied on the ends and rolled up with all of the texture and flavor of an overcooked rubber band.
What am I doing wrong?
I am not opposed to trying natural casings, but everything I had read ahead of time strongly recommended collagen for a first foray into sausage stuffing. To keep this legal for this thread I would like to smoke some in the future (there, now it's BBQ relevant lol).
What am I doing wrong?
I am not opposed to trying natural casings, but everything I had read ahead of time strongly recommended collagen for a first foray into sausage stuffing. To keep this legal for this thread I would like to smoke some in the future (there, now it's BBQ relevant lol).