How to twist sausages?
dennishoddy last edited by
I want to make bun length sausages from my elk and pork.
I bought a set of hog ring pliers, but they don’t squeeze down enough to seal off the end.
I’ve used twine which is totally time eating.
I saw a TV program once that showed a “butchers twist” , but they didn’t show the technique.
What is Waltons suggestion?
@dennishoddy It depends on what type of casing you are using, if you are using cellulose casings then you probably will need to either tie them or use hogs rings, tying them would be my suggestion there. If you are using natural casings like sheep or hogs then you shouldn’t need to use anything at all, they should stay twisted once done. If you are using collagen casings then you can twist them but once you cut them they casing will come open a little, you could tie these if you want but I generally don’t, as long as collagen casings are cooked at the correct temperature they should expand too much past the casing.
For a good example of how to twist casings go to the 4:35 mark of this video https://www.youtube.com/watch?v=q_FgktFx4Xg Austin is twisting cellulose casings here but it shows how to twist.
Let us know if you need anything else!
Just thinking about the social media thing. I do follow your Facebook page. ( I think my family took a collective gasp when I finally signed into that). I’m still trying to figure out how the pound symbol(#) ended up being a hashtag!?
@ihang10 So then I would say that protein extraction is probably what is causing your issue. The fat renders out of the product and gets trapped between the outside of the sausage and the inside of the casing. Then when the product cools the fat congeals and you can’t get it to adhere. Mixing for a few more minutes will probably help resolve your issue. The other thing is when do you add your fat? Sometimes if you just mix in your fat with your lean the lean can coat the fat chunks but never really bind with it, so I would suggest you add it during the second grind.
@Jonathon The sausage was for Easter family dinner that didn’t happen because too many people were sick. The bottom round was sliced deli style & packaged for future French dip & roast beef sammies.