Healthy Glutton Yup, it can also be from not properly cooling the sausage after the cooking schedule depending on the type of sausage it is. However, the loose stuffing and fat out are the two most common issues. Nice answer.
Collagen Casings Not So Edible
I made a batch of breakfast sausage. This is my first time using collagen casings. I used 19mm Mahogony edible collagen casings.
Well, I pan fried them this morning and the casings were like rubber. I was able to slide the sausage out of the casings so all was not lost.
Any ideas why the casings were not really edible?
Thanks in advance
It sounds like you used casings that were intended for semi-dri, smoked or fermented snack sticks. For a fresh breakfast sausage you would want to use a “fresh” collagen or natural hog or sheep casing.