ok not exactly hunting worthy, but I have atempted to make sausage several times what am I doing wrong?
I mix spices and ground meat per recepie then pack in natural cases. refrigerate then drop in frying pan and the darn things all split wide open before done cooking so I punch holes in them and the same thing but faster, what am I doing wrong?, and the color is wrong compaired to store bought natural case sausages????
I mix spices and ground meat per recepie then pack in natural cases. refrigerate then drop in frying pan and the darn things all split wide open before done cooking so I punch holes in them and the same thing but faster, what am I doing wrong?, and the color is wrong compaired to store bought natural case sausages????