I have made about 4 batches of italian sausage this year. I use colageen casings and they always split at various pointh in the link when i'm cookong them. We have been very carefull to mix the meat thoroughly and also to avoid overstuffing the casings. I'm using a 1 HP cabellas meat grinder to stuff the casings. NOW FOR MY QUESTION Do any of you think that a tapered stuffing tube could be the problem???? I have tapered sausage horns and was thinking that the tapered ones ((as oposed to un tapered ones)) might be compressing the mix just enough to cause it to expand after the casing is stuffed. I'm postponing getting a vertical stuffer till i can eliminate as many possibilities for the splitting when using my meat grinder as a stuffer.