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Like a bread dough, there is a significant amount of gas in the wiener before it's on the heat. When it's heated up the gas expands and - like with bread it increases the volume of the mass being cooked. In bread, this causes those pretty holes and delicate crumb that make a good artisan bread the object of many baker's obsession... With sausage makers, gas in your meat before it's cooked off is not good... it splits the casing and causes your painstakingly constructed recipe to leak juices, fat and flavor.

The only reason anyone accepts dogs that 'plump when you cook them' today is because of that successful ad campaign from 20-30 years ago. ANY sausage should improve with cooking... but adding more empty space to your sausage upon heating is not very tasty and certainly not what you want if you make your own franks.

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