Today I watched a show with Roman Vaňek (head of the Prague Culinary Institute) outside of the question, he is an excellent man and I support him a lot, and he filmed in the factory for éčka and the producers that the customer wants the sausage to break when broken. So there they rip the thickeners, thickeners and find out whatever until the sausage crunches properly. That's why I ask (since I would never have thought of trying to make a sausage if it breaks when broken) do you try to make the sausage crack? Thanks for the reply