I've always mildly disliked those gourmet sausages - sweet chilli/apple/tomato and mozzerella/catnip and chive because the skin on them is ridiculous. I can never bite through it and then find it so hard to chew, it takes away from the filling for me.
Anyway, I made a casserole with said sausages last night and usually use the cheap-o ones. Sweet chilli were in the reduced aisle so we used those.
Dished it up. DP starts eating, then shouted 'EURGH! This sausage is BLEEDING!' I looked over and as he pierced it, it was squirting liquid everywhere. Loads of it. Think a hose or squirty breast milk. I pierced mine and it did the same. He said it must be made of a semi permeable membrane which lets water in but not out to stay moist and as I'd casseroled it, it had sucked up loads of water.
How nasty is that??? What the hell IS this stuff? Im NBU to think this is just un-natural, right?