Linking out a sausage
- Thread starter sandyut
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shyzabrau
Smoking Fanatic
I'm not very good at doing it by eye, so I actually use a spoon as a measuring device. I still get more variation than I'd prefer, but I'm getting better!
padronman
Master of the Pit
Is there an easy trick for linking that doesn't cause a blow out or two? When I twisted it cause one or 2.......
I always leave one end open so the meat has room to move. This seems to work for me.
Link
shyzabrau
Smoking Fanatic
I'll have to give that I try. I always leave extra space in the casing at the far end (if you will), but leaving it open-ended sounds more effective.
Ever since I started to use this method for storing the casings I very seldom if ever have a blowout, even with sheep casing.
http://www.smokingmeatforums.com/t/159729/how-to-handle-natural-casings
Al
Take the stuffed length, fold it so both lengths are the same, Pinch the very middle at the loop, twist 4 times. Measure a link 4-6" on both lengths, pinch both links at the same time. Take one of the links and twist the opposite direction you twisted the 1st link. Do this both sides. Leave the ends of the casings open and about 4-6" of unstuffed casing so that when you pinch and twist the meat has somewhere to push down to. If you have a smaller link at the end no biggie.
Like Al keep your casings i a salt water brine packed with salt. I use Syracuse or Wolfson casings.
Like Al keep your casings i a salt water brine packed with salt. I use Syracuse or Wolfson casings.
shyzabrau
Smoking Fanatic
I'm using the chopsticks to keep the links from touching while they dry this way i dont have a funky spot on em.
shyzabrau
Smoking Fanatic
If you twist one towards you then the next away from you the same number of twists, your links should not unravel.
Another way is to make your fist couple links. Pinch the ends where you will start your next links, twist both of those together then take both lengths and pass thru both twisted links and start over again.
When i make more sausage i will video how i do this.
does twisting every other link the same direction produce a different result than twisting each link by itself by alternating directions?
I found that twisting all the same they untwist easier. Im sure there are many ways to twist and link
shyzabrau
Smoking Fanatic
My question was directed more towards the PAIRS untwisting. I have pulled through, which works, but I was wondering if there was a better (easier) way. I'd love to see your video!
nunantal
Fire Starter
Me too! I saw a youtube where the guy twisted the links as they came off of the stuffing tube. I tried that and didn't have much luck keeping them uniform. I've only make
link sausage twice so I'm still a complete novice but very willing to learn.
We make a lot of sausage, on the table we use I put marks for links or rings, We stuff the csg's but not completely full to the point where they will blow out. Then slide on table to the marks grab the sausage with pointer finger and thumb roll and squish them or take your fingers and roll them against the sausage on the table where your marks are, then flick your wrists to make them twist which makes them tighter with no blowouts, then repeat, Also depends on your csg and prep of them.
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Best advice is to not over stuff the casing. Tie off the end you start stuffing with, and leave the other end untied with about 2~3" of free casing. Start twisting on the tied end. After lots of practice, you can tell by feel if the casing is over stuffed. If the casing is too tightly packed, you can squeeze/walk the meat down to the un tied end of the casing to loosen the casing up a bit, then twist into links.
Best advice is to leave the casing looser than you think you will need. you can always use a lot of twists to tighten the individual links. As you get better at it, you will know about how much you can stuff the casings....
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