You should link then smoke them. I smoke for 2 hours then simmer them in my turkey fryer pot till they reach 160. We put the pot on our wood stove. Keep it around 170 to 180.
I ice bath them THEN cut the links and remove the casing.
Watch a you tube video to learn how to link.
Keep them linked throughout the entire cooking process.
Tips for tying off sausage and hot dogs
What are your 3 best tips for tying off sausages and hot dogs? What are your best tips for making hot dogs with version?
I am curious for this too. I really don’t want to invest in a linker. I made them once before and manually twisted links and had some success. I thought about just stuffing them all through and then come back and tie off with twine. Also a pain but might be easier than trying to twist link.
Lost River Jones last edited by Lost River Jones
Avoid the temptation to over-stuff. If you have a nice, shiny, tight rope - it’s probably not going to twist good and you risk blow-outs.
I stuff about 3 feet or so and tie off. When I am all done stuffing, I link to size. And yes, my link size is all over the place. Then I refrigerate over night. Using scissors I cut the at the twist and package.
Here’s some I did yesterday.
This isn’t an easy answer… there is no real good way to keep them linked other than putting them into a “globe”. Jon did a video and check out sausage linking on YouTube too. Best way I’ve found to get consistent is to use a sharpie on the stainless table and put 4 marks 6” apart. Twist every other link. If u want to hang them to smoke then use twine or zip ties to hold the link. Make sure u post some pics! Good luck.
Lost River Jones This is how we do ours as well. The key is not filling too full for sure.
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner last edited by
This is a good instructional for linking that I have used. After blooming and drying or smoking, the sausage joints are set enough where you can cut and store