I am new to the forum and also new to sausage making and am looking for some advice. I processes about 20# of Italian sausage this past weekend and am trying to figure our how to package it. I have a chamber vacuum sealer and tried a few sausages in it…and the vacuum squished them almost flat. I turned down the vacuum pump time and never got anything I am happy with. There was air left in the pouches when the sausages were not severely distorted.
I bought some foam meat trays, and they helped, but the sausages were still squished when there was a good vacuum seal. I tried freezing a few sausages, and then sealed them in the tray and this worked the best, but even then when thawed in the package, they flatten out a bit. I could cut the bag open before the sausage thaws and this would work I think but was hoping to give some friends and family some beautifully presented homemade sausage.
I am thinking butcher paper wrapping is not suitable for freezing sausages, and would expect freezer burn. I would appreciate any suggestions anyone can offer. I definitely have more sausage than I will use while fresh and need to figure out how to package it.
Thank you in advance.