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
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.