Thread: Why do some sausages cook up bigger than others ?

They look the same in the packet but by the time they’re cooked always at least one is big and juicy and one is small and dense .

Is it the way I cook them or do some just have more moisture or fat in them when they’re made ?

I've always found the temperature affects the size of my sausage

I wouldn’t worry, Cigar.
I expect youre built like this and no one’s looking at the sausage.

Low and slow that is the tempo

its usually just how hard the filler is packed in and if the piece of fat there drained out

it might help if the sos ends are twisted a bit more so they dont open up on the ends like those ones and let out the juices so much

im no expert by any means but theres a bit of back pressure you need to put on the casing to fill it nicely
the ol not too much and not too little

also how much filler is put in it...savaloys are shockers for blowing up huge when cooking,then shrinking back down on the plate.

Punctured casing let's out a lot of moisture leading to smaller sausage.

You could change to boerewors and cook it a metre at a time and not stress...

if I cooked and then ate a meter of sausage...my pants would be stressed,puku would be the thing ballooning outwards!!!!!
decent home made sausages ,you will struggle to finish 2 of them.......

I personally love that little one , it’s flavour filled and meaty..best left to the next day in the fridge diced and chucked in a salad with a capsicum bit of red onion gurkein lettuce maybe some pine nuts , or maybe a pasta light cheese sauce bits of salami chunking up a pasta! A cold lunch option

Simple delicious

Don't stress about it. It's simply a case of show'er versus grow'er. Apparently fully hot size not that different. Also cold water will cause shrinkage and slow the growth rate.

Thanks guys ! Got some good suggestions and some just weird there !

Im getting them from the butcher in trays like this so dont have the extra twist or 1 metre options but im sure i could ask.
The size variation in the packet is the biggest is maybe 50% more than the smallest.
Interesting, looking at the ones in the pan, the big one seems to have intact ends while the one that cooked out small one is perhaps circumscribed. I’ll make a note next time and report back.

I think the pan is heavy and small enough theres not huge variation between sausages in how hard each one is cooked.

Nothing wrong with the small ones to eat. I was just curious.

Try them in the oven in a dish, 180 max lower better, give them a roll around every now and then.

looking at the ones in the photo, they all started life too hot and so the skin has shrunk before the meat started to cook. No biggy the skin is only there to keep it in one piece untill you decide to cook it.

You're over thinking it methinks. Cook them slow, just enough heat to brown at the beginning then turn them down and turn them often. No poking with fork!

Genetics ?

The size difference comes from the natural skins. They are graded but usaly have a 3-5mm variance over the diameter of the skin doesn't sound like much but makes a big difference in the girth of the sausage. As for length because they are hand tied they will vary too then when filling if you get air pockets in the filler or not concentrating and under fill the skin a little there is a bit of work in the old humble sausage. Some of it can be from the amount of water used when mixing or fat content or the way they are cooked aslong as they still taste good I wouldn't panic