1st time actually stuffing

[qrkid]

A week or so ago I thought I was going to stuff some breakfast links, but that did not work out. Yesterday I got a small butt so I could try again. Wanted to do some Italian links. I ended up going with this recipe from Len Poli site because it sounded good and I had the ingredients.

http://lpoli.50webs.com/index_files/Salsiccia-luganeca-Piacenza.pdf

Not OMG beautiful sausage but an ok starting point. I actually got something into the casings. Links are not even in size but like I said, a decent starting point.

 

[HowlingDog]

Those are nice looking links!! I tried stuffing myself first, but I called for help!! The wife did a really good job and it was fun working together. What do you think you would want to do better/different?

 

[indaswamp]

Ya dun good....<thumbs up>

takes a little practice on how much pressure to hold with your hand over the casings, but you'll get the hang of it....just gotta develop a feel for it. Best way to learn is to do it, so good news is you get to make more! LOL!

 

[smokenharley]

Looks good qrkid. It is simply practice. You will get used to the pressure you need to apply and how to release the casing. Just make sure your natural casings have had an appropriate time to soak and are flexible. You will be good to go.

 

[smokerjim]

what the others said, plus if your sausage is a little stiff add a little water to loosen it up makes stuffing easier. your links look good to me also

 

[qrkid]

Thanks guys.
I will keep reading on here and practicing. Oh and keep eating.

 

[desertlites]

looks good to me, they don't need to be perfect

 

[crazymoon]

QRK, Your links look great and I bet you will be hooked on sausage making!

 

[smokerjim]

Thanks guys.
I will keep reading on here and practicing. Oh and keep eating.

that's the best part even our practice runs taste great

 

[mickey jay]

Looks good to me! Maybe seeing some air pockets..? You'll get the hang of it.. there's sort of a fine line between a casing that's too full (and will split when cooked), and a casing that is understuffed (leaving the casing wall thicker than preferred); that said they all eat pretty well.