On Sep 27, 8:14*am, Michelle > wrote:

> Might be too hot - I tend to cook sausages over a pretty low heat, so
> all the yummy fat stays mostly inside.

Don't you manage this by how far from the fire you put the sausages?

I put them on the edge of the fire so they get browned, but the casing
doesn't burn through or crack. (releasing the fat). Do tend to make
those fires a bit smaller than otherwise too.

Or mebbe (probably?) you use a gasser/ourdoors stove.