Stuffing is the hard part!

[damon555]

Did my first batch of sausage last night. Everything started out so so and went down hill as I got more and more fatigued. The sausage turned out delicious thanks to the fresh brat recipe in Charcuterie but my stuffing skills need work.

I tried several different surfaces to get the stuffed product to coil up but even a slippery counter top didn't work that great. Does anyone have some pointers on how to get the stuffed product to advance as it's filled? I made sure that the casings were wet when I was stuffing but that didn't seem to help much, maybe they need to be wetter? All things considered the links actually came out looking pretty good but I know I can do better. What's your secret....or should I say how can you help me steepen the learning curve?

I appreciate the help!

 

[couger78]

Aside from simply working on a wet, slippery countertop, I often use a lazy susan

This is especially helpful specially if I'm doing a large batch, 

KCannon_lazySus.jpg

• couger78
• Aug 30, 2012

I also sometimes use a separate counter top piece (a section of Corian I came across) that I can move around. It rests atop the regular counter top and I will give it a light spray of PAM in order to ensure a slippery surface. The sausage ropes seem to glide upon it smoothly with little or no resistance. I just have to be careful they don't slip off onto the floor! 

stuufed_ropes.jpg

• couger78
• Aug 30, 2012

Kevin

 

[damon555]

That might just be the ticket.....Thanks Kevin!

 

[danbono]

Hi Damon Can you post the recipe for the fresh Brats?

Any good pre packaged  mix for fresh Brats. I tried one pre mix and wasn't happy with the outcome/taste..

THanks Dan

 

[diggingdogfarm]

I use a half or full aluminum sheet pan with a little water on it, that's always worked fine for me.

~Martin

 

[laynlow200]

I use a half or full aluminum sheet pan with a little water on it, that's always worked fine for me.

~Martin

I do this, but spray with PAM instead of water