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i dont separate the links except to cut in sections of 4 links per package when i vac pak to freeze. i dont cut into individual links till after cooking or if going to grill will separate them. also if you are freezing sausages fresh, if you can hang refrigerated overnight on a stick the meat sets up and the sausages will remain in thier links.
i know you already linked yours but ck this guy out... it really does work that easy... plus no remembering left, right...
Thanks for that link, Scarbelly. I'm going to try that the next time I make deer sausage, seven long months from now. I still didn't catch how he got each link exactly the same length.
That technique would work great for me, as I'll be putting up my sausage in 1-lb rings. Now to figure out how long = 1 lb, and hope that spinning them doesn't cause them to burst.
Ok I let them dry in the fridge in a Tupperware with the lid off and cut them apart. So far so good now to freeze and vacuum pack them....but what am I missing in the video I don't see how that would work.