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Oct 15, 2012 07:17 AM

another sausage question.

I made Blanc Boudin from Charcuterie: The Craft of Salting, Smoking, and Curing. Tested it for flavor (yummy) I suffed the casing using the stuffer attachment for my KA. I then poaced them. OK, so I let them go a few minutes too long and too much heat! The had burst!!!! The meat was still good and I'll use it for something. Question is...Was this my fault? If I try it again and poach it GENTLY and at a lower temp for not as long will they be ok? Or is this have to do with how they are stuffed. They have eggs, milk, and a bit of flour in them so I'mm thinking they might always expand too much

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  1. My guess is that you did not pierce the casings before poaching.

    While packed tight, there is a lot of residual air left in the meat when stuffing.

    Once heated, that air expands in the casing and " kablooey" (Bugs Bunny cartoon reference-LOL) if overheated.
    Happens all the time even if the sausage is grilled or broiled and not pierced before cooking. Same kablooey.

    Not a question of stuffing per se'. It's a problem of physics.
    You did it right.
    Just gotta adjust cook temp and eggs do expand quite a bit when cooked. Just hard boil an egg too long or too hot and you see the results. You said Boudin. If rice was used, that could be a second factor if overheating . Steam/pressurized gas inside a sealed casing has to go somewhere or explode.
    Back to physics 101. LOL.

    Good luck.