|fresh made sausages, lamb cutlets waiting for the BBQ gril|
We encountered the following two problems. First we had a problem when twisting the casings to make single sausages. They just did not stay twisted but they constantly unwound and turned back to be just one big sausage. I don’t know yet why we have not been able to make single sausages. My thought of this problem is today that we did not water the casings in hot water before filling them with the meat, but I am not sure If that is the problem as the casings were artificial ones and my friend claimed that they do not need to be watered (fresh sausage casings always need a good watering before being filled).
The second problem was when we threw them on the grill in the same evening, the sausages just exploded out of their skin. The meat was still delicious, tasty, tender and juicy but I wish they could have been served as entire sausages instead. Today I think that we should have waited for one day to let the sausage cure, also I was discussing this and some people say that the sausage casings need to be poked so tiny little holes would be in the skin and through those holes the fat would be able to exit in order to release the pressure and then the skin would not explode.
I will still try to find what the real problem was. So if any of you sausage experts out there are reading this blog entry, I am appreciating your comments, which hopefully will help me to avoid the same issue next time and to be able to serve the perfect sausage, not only in taste but also in looks. Here in the picture you can see some of our Merguez, Cheese Sausage, Brats and some nice lamb waiting for the BBQ to get hot.