Learn how to stop crushing bratwursts, fresh sausage, and other foods when vacuum packaging with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.Meat Hacks
How to stop crushing vacuum sealed foods?
A question we get a lot is “How do I keep bratwursts or other fresh sausage from getting crushed and flattened when I vacuum package them?” The answer to this is extremely simple, but one that a lot of people don’t initially think of. After making brats or any other fresh sausage, if you go straight to the vacuum sealer, the lack of pressure in the bag will cause the bag to collapse onto the sausage and flatten it out, making it have an awful appearance. They still taste great, but we also want them to look great! Instead of immediately vacuum packaging, throw the sausage into your freezer on a tray, plate, or meat lug, then go back to cleaning up your sausage stuffer, and prep areas. After about an hour, you can go back to the freezer, grab the brats or sausage, and begin vacuum packaging. Even if you can’t wait a full hour or more, even just 15-30 minutes in the freezer can help. All we are trying to do is begin to freeze the outside layer of the sausage and get them to crisp up a little bit and that slightly hardened exterior then won’t collapse under the pressure of the vacuum sealer, allowing you to keep perfectly shaped brats or sausage and the absolute best appearance until you’re ready to grill and eat them!
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