Sausages are an old culinary art, dating back almost 2000 years. Created from any kind of ground meat combined with spices and stuffed in casings, the sausages can be eaten fresh or preserved through curing. A mainstay in a variety of cuisines around the world, creating sausage at home is a simple task. However, keeping the links from unravelling can be difficult, so tying them with butcher's string ensures that they stay in their portions.
Fill the sausage stuffer with the ground filling. Place the casing on the end of the sausage stuffer.
Tie off the end of the casing by double knotting the twine around it, about 1 inch from the end. Cut off the excess string.
Pull off the casing to the desired length of the sausage, with an additional inch. Fill the casing to the desired length using the stuffer.
Pinch beside the filled sausage. Loop the twine around the bottom, where your fingers are. Release the sausage and tie a quick double knot where your fingers were.
Repeat steps 3 and 4 to create as many sausage links as you'd like. Tie off the last sausage, leaving 1 inch of casing after it.
Tying sausages ensures that they will not unravel and is a good practice for beginning sausage makers.