Sausage Link Technique

Discussion in 'Sausage' started by xfitjay, Jan 18, 2016.

  1. xfitjay

    xfitjay Fire Starter

    First time stuffing sausage. I made up 15# of Bratwurst using Martin's Wisconsin (Sheboygan?) recipe. I fried up some of the leftovers. My wife and I really like it. I stuffed all the sausage and then when I went back to make the links the casings broke. Did I over stuff the casings? I left the sausage out on my back deck as I was making it. It was 18 degrees today. Could the cold have made the casings stiff?

    On another thread someone mentioned pinching off the sausage before twisting the casings. I did not do that Did I just miss this simple technique?

    So, what's the best way to make the links?
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I always stuff then link. I tried linking while stuffing, didnt like it.

    Pinch n twist works good .

    I do it in my basement, 18 degrees? Did you link right away?

    Sounds like they were to full.

    Make more, practice makes perfect. Thumbs Up
     
  3. smokin phil

    smokin phil Smoking Fanatic

    .
     
    Last edited: Jul 22, 2016
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Lots of stress on the casing just twisting, pinching helps a lot. Add filling to maximum, cold temps stiffening the meat and having the case dry a bit , or not sufficiently hydrated, and it will bust easily...JJ
     
  6. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Try not stuffing to tightly, then pinch and twist. keep twisting till the link is firmly packed.

    Take a look at this video by Butcher,
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great video Dan!

    Thanks!

    Al
     
  8. xfitjay

    xfitjay Fire Starter

    I wasn't sure how much meat one casing would take so I underestimated now many I would need. The first batch of casings were soaked overnight. The second batch for one hour. I think it might have been casings from the second batch which broke.

    I wound up using 3-4 casings for each 5# batch. Does that seem about right?

    Another thing to keep in mind. Thanks.
     
  9. xfitjay

    xfitjay Fire Starter

    Thanks for the advice about pinching. I went back and was able to pinch and twist some of them, so I think I have a feel for how to do it now. For most of this batch I think I'll just cut them to length then grill/fry them up. We have them for breakfast with my wife's homemade sauerkraut. We should go through this batch fairly quickly and I can get on to practicing my pinch and twist technique on the next batch.

    Thanks for the feedback!
     
  10. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    what type of casings did you use. Natural or cologen.
     
  11. xfitjay

    xfitjay Fire Starter

    Natural casings.

    Also, I tried the 3/4" and 1" tubes. I couldn't tell a big difference between them except it was easier to get the casing on the 3/4" tube.

    Any thoughts about tubes?
     
  12. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Its all in what you feel comfortable with. using a smaller tube and larger casing the meat tends to back up into the casing on the tube so you have to feed correctly. Too large makes it easier to stuff but if the casings are not lubricated(saturated) with water they will stick and blow out....
     
  13. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Now this is some good info. Thanks
     
  14. xfitjay

    xfitjay Fire Starter

    Yep. Experienced both a back up and a blow out.

    A few more batches and I should start to get the feel for it.

    Any other tips or advice you can think of?

    Thanks!
     
  15. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    practice, practice, practice............[​IMG]
     
  16. mrh

    mrh Meat Mopper

    I seen this a while back and tried it the other day.... Worked real well, but I need to work on my casing filling more!  Here is the link to the video...



    Mark
     

Share This Page