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!
I bought a chamber vacmaster vp 120 from waltons over a year ago, and it works great. just don’t get nothing inside the bag where it seals the bag.
We’ll that was the first thing that came to mind the first batch i ever made. had a cold beer in hand and was sampling one and closed my eyes to savor the moment and the smoke aroma smelled just like i had a lit cigar in my mouth thus the term [meat cigars]
@Jonathon Was there another thread or topic that addressed glycerine and using a vacuum tumbler?