Give the man a cigar!
I think his first mistake was that he didn't stuff the casing tightly. When he was here I had him start to stuff a casing and it was really loose so I stopped him and showed him that those fibrous casings will allow a lot of pressure so he needed to stuff them very tightly. When he started again, he indeed stuff them really tight and at the end of the day was very pleased with how they came out.
While the meat was still pretty moist I do think that his temp was way too high. This along with the loose packing resulted in all kinds of fat deposits all over the outside of the sausage as you peeled the casing back.
Attachment 302057
While still edible it just makes the product looking less than desirable.
And the no cooling bath is a biggie! It really helps stop the shriveling of the casings even the fibrous casings that come with the kit. Here's a link to a very similar product that can just be purchased outside of the kit:
https://www.waltonsinc.com/2-4-x-12-...ausage-casings
It's winter here but I've told my friend that using the 5 gal food grade plastic bucket that I gave him along with ice and some water would do wonders but again he's failed to log that info into his memory.
Oh well, at least he's making sausages! :tu