I think we need to remember YT's querry.
Originally Posted by YT2095
does anyone know a way to prevent my Bratwurst sausages from splitting along the length and then flipping themselves inside-out?
There's a big difference between a split..... and a split that turns your cylindrical piece of meat inside out, which basically doubles it in size, making it fit onto two slices of bread more easily than a brat bun. Maybe I'm misunderstanding him, but I'm thinking they appear butterflied, as if you slit them lengthwise with a knife and cooked them that way, which would not be the "preferred" method of serving them any more than the cracked egg I mentioned, or ripping a drumstick off of poultry and having most of the meat remain attached to the thigh. IMO.
GB, I meant most of what I said, but in jest.
Johnsonville has a light-hearted commercial about not breaking the skin while grilling their brats. I believe it is more for retaining the juices than safety concerns.
And generally speaking, yes, you could still burn your chin from the juices of a split brat, but everyone knows what the first bite of a cherry tomato is like (or even some fried chicken wings)... there's more juice and the release of pressure if the skin (casing) remains intact until that first piercing.
Maybe we're all just being too analytical of YT's brats or bangers or whatever they are