Just for fun I sometimes link my sausage with the English braid technique, just something different and fun to do, when I link breakfast sausage I almost always do it this way. This is some of my roasted green Chile and cheddar sausage in 32mm natural casings.
I took some pictures along the way but it’s difficult to do the braid and take pictures at the same time, so I found a YT video and will post that link first for you to follow my horrible pictures.
Start out with 3 links made.
Cross the first link with the last at the twist. Take the first link underneath and back through the other two links
Now pull the long rope of sausage up to meet the top of the two joined links and pinch then pull the rope through the two from the back making a loop the length you want the links, pinch together then twist.
Here we are all done and in the smokehouse.
I had to tie the last two up just for length but I could have tied and cut them off as well.
I took some pictures along the way but it’s difficult to do the braid and take pictures at the same time, so I found a YT video and will post that link first for you to follow my horrible pictures.
Start out with 3 links made.
Cross the first link with the last at the twist. Take the first link underneath and back through the other two links
Now pull the long rope of sausage up to meet the top of the two joined links and pinch then pull the rope through the two from the back making a loop the length you want the links, pinch together then twist.
Here we are all done and in the smokehouse.
I had to tie the last two up just for length but I could have tied and cut them off as well.