Sausage linking help

[countryrocker212]

I made some polish and linked it up but how do I keep them in 1 piece without them going every where when seperate the links?

 

[erain]

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...

 

[pantherfan83]

What kind of casings are you talking about?

 

[scarbelly]

i know you already linked yours but ck this guy out... it really does work that easy... plus no remembering left, right...
[/quote]

Man that guy is good - guess when you do it everyday for a living you better be good at it

 

[que-ball]

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.

 

[mgwerks]

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.

 

[countryrocker212]

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.