Whether its pork, chicken, beef or other meat combination, packing your sausage into a casing and then separating them into links makes storage and cooking easy. Use a simple method to link your sausages together to keep each sausage intact, while using a minimal amount of the casing. By twisting the sausage after you have filled it with your meat mixture, you will keep them tied together.
- Skill level:
- Moderately Easy
Things you need
- Sausage casings
- Wide, shallow bowl
- Meat stuffer
Place the sausage mixture in the freezer. Allow it to get very cold, but not frozen, to around 0.556 degrees C.
Moisten the sausage casings. Place the casings in a wide shallow bowl filled with lukewarm water. Soak them for 30 minutes to an hour until the casings are soft and flexible.
Run the water through the casings to check or holes or tears. Discard casings with any perforations.
Slide a casing on the end of a meat stuffer. Leave about 6 inches of casing off the end of the stuffing tube.
Remove the meat from the freezer and scoop it into the meat stuffer. Begin cranking the machine to process the meat through the casing.
Keep pushing the meat through the casing, allowing the casing to slide off the tube as the meat fills the inside. Continue pushing the meat through until you have 3 to 4 inches left of the casing. Allow the sausage to coil around itself as you crank.
Remove the casing from the tube. Tightly tie a double knot at either end of the sausage. Trim off the excess casing with a pair of scissors.
Use your thumb and forefinger to pinch a separation about every 6 inches in your sausage. Twist the sausage into links by rotating each link five or six times. Alternate by rotating one link toward you and one link away from you to prevent the sausages from coming undone.
Allow the meat to rest in the casing for two hours before refrigerating.
Tips and warnings
- Use a needle or pin to prick a small air bubble from each sausage link.
- Wash your hands thoroughly before and after you work with raw meat.
- Clean your work surface before you process the sausage into links.
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