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!
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The only time I do a water bath is with cold water and Ice or throw them in snow when they reach 156 to stop the sausage from cooking any more. I have added a pan of water on top of the burner to make steam and raise the humidity but I have not found that to decrease cooking time much but will try it again with the smaller diameter stuff and see if it helps