hi all, I had another question about casings for bratwurst. After my success with the snack sticks, i felt a surge of empowerment and decided to try making some homemade brats. I stuffed up a bunch the other night and when i was trying to cook them, the casings came apart at the ends. I poached them in beer for a while, and then was going to finish them on the grill, but when i poached them, the meat pushed out of the ends. The flavor was still good, but they were a little dry (predictably), and they looked god-awful. Is there a way to do it so that this doesn't happen?? Would poaching them while they are still all connected work?? or do i need to poach and grill them while they are still all together and cut them apart before serving?? The reason i ask is that i found a recipe for portabella mushroom and swiss brats that i really want to try, but i really would like to avoid a broken cheesy apocalypse on my grill. Any thoughts??