Sausage link help

[bnew17]

i am processing some link sausage and want to put up in 1lb links. How to i seal the ends of the casings? Is the only way to tie them? They will only be 18”-24” long i am guessing. Thanks


** tried to delete and move to the processing subforum but couldnt figure out how to delete.

 

[SmokyMose]

A little more info would be nice. “Link Sausage” covers a lot of territory.
Tying with string would be my best suggestion...

 

[Mauritius]

I would just tie the casings off. You can use butcher twine or hog rings but a knot should be good enough. And yeah, 18-24 inches per pound is about right for standard hog casings. Depends on the diameter of the casing and how hard you stuff.

Here's a shot of some 1lb smoked keilbasa loops I put up last weekend. I tied the casings and then tied them into loops with twine behind the knots.

 

[SmokinAl]

Without knowing much info about your sausage, I would say string is the best way too.
Also I moved your thread to the sausage section.
Al

 

[bnew17]

I ended up tying them. One thing that I noticed was the casings. They really stunk. they were in a sealed bag with salt, etc. I noticed it off the bat when I picked them up. I soaked them in water before I used them, but I can still smell the crap on my hands today.

 

[indaswamp]

Some batches smell more funky than others. Won't affect the finished sausages at all once cooked. One thing you can do is add 1 tsp. of vinegar to the soaking water to cut the funk. Do not use too much though or your casings might be more prone to tear, which is never good.

 

[SmokyMose]

Are you rinsing them out well? Inside as well as outside. If you hold one end under the faucet so water flows out the other end you can also notice if there are any pinholes. If you already do this, then never mind...