Experienced sausage makers please help!

I have been making fresh sausage in my kitchen on and off for the last 20 years. Every once and a while we may brown off a small batch of sausage and they all burst. Any ideas or suggestions as to why and how to improve my chances of it not happening? I hope somebody knows what to do, to me it is a mystery.

Most likely your temperature is too hot. WIth sausage low and slow is better. I almost always grill sausage and if the temperautre is too hot they burst. At cooler temps I don't have the problem. I would also suggest turning them more often.

I've always associated bursting with casings that were (a) old, and that had lost some of their resiliency, (b) weren't soaked long enough to develop the appropriate flexibility, or (c) weren't cured overnight (leaving them uncovered in the fridge to develop the casings' strength).

Come to think of it, rushing the soak or cooking sausages straight off the stuffer without a good cure first have always been guaranteed messes for me, no matter what the cooking method/temperature.

- Fillay