If you’re an avid sausage lover, making your own sausages can be a fun and rewarding experience.
However, to achieve the perfect texture and flavor, you need to learn how to tie and cut sausage links.
In this guide, we’ll show you how to do it like a pro.
Table of Contents
How to Tie Sausage Links: A Step-by-Step Guide
Tying the sausage links is a crucial step in the process, and it requires some skill and patience. In this section, we’ll take you through the steps of tying sausage links like a pro.
Choosing the Right Casings
There are a few different types of sausage casings to choose from, so it’s important to pick the right one for your needs. Natural casings, made from animal intestines, are great for traditional sausages. They provide a tender, flavorful casing that’s hard to beat.
Synthetic casings, on the other hand, are made from cellulose or collagen and are ideal for sausages that require uniformity in size and shape.
Preparing the Casings
First things first: before you start tying the links, you need to prepare the sausage casings. If you’re using natural casings, be sure to soak them in water for at least 30 minutes to soften them up. Synthetic casings don’t require soaking.
Once your casings are prepped and ready to go, it’s time to stuff them with your meat filling. Use a sausage stuffer or grinder attachment to get the job done.
Just be careful not to overfill the casing, as it can cause it to burst during the tying process. Leaving some air inside the casing can help prevent this from happening.
Tying the Links
Once the casings are filled with meat, it’s time to tie the sausage links. Here’s how to do it:
Step 1: Measure and Nip
Start by measuring the first 5 inches of the casing and gently nip that spot using your thumb and forefinger. You want to leave a noticeable dent without piercing the casing.
Step 2: Twist
After measuring and nipping the spot, hold the casing on both ends of the link and gently twist it in the same direction at least five or six times.
Step 3: Repeat
Repeat the twisting process until you’ve reached the end of the casing. If you notice any air holes made by the twisting, take a toothpick and carefully pierce them.
Step 4: Refrigerate
After you have completed tying the sausage links, refrigerate them for 24 hours. It’s best to hang them so they dry evenly, but if you don’t have enough room, a baking sheet on a refrigerator shelf will work just fine.
Step 5: Turn
To ensure they dry evenly, turn the sausages around a couple of times throughout those 24 hours.
Adjusting the Sausage Length
Finally, it’s worth noting that the length of your sausage links is totally up to you. While 12.7 centimeters (5 inches) is the standard length, you can adjust it to your liking.
Just be consistent with your measurements to ensure your sausages cook evenly.
How to Easily Cut Sausage Links at Home
Preparation is Key
Before you start cutting, you need to make sure your sausages are at the right temperature. If they’re too sticky, it will be challenging to separate them from their casings.
So, take the sausages out of the fridge and let them dry for a bit. Once they’re dry, you’re ready to start cutting.
Tools You’ll Need
To cut the sausages, you’ll need a sharp knife with a pointed tip. It’s also important to have a clean, flat surface to work on.
Now let’s get to the fun part – cutting the sausages. Here’s a step-by-step guide:
1. Take the sausage casing out of the fridge and place it on a clean surface. Make sure the links are dry.
2. Use the tip of your knife to carefully cut each link, one by one. Be cautious not to cut the casing.
3. It’s best to do this before you cook the sausages. This way, it will be much easier to cut them.
4. If you want to remove the entire casing, you can do so at this point. However, keep in mind that this may cause the sausage to lose its shape when you cook it.
5. Remember that sausage casings are edible, so you don’t have to remove them if you don’t want to. Some people prefer to remove the casing after cooking, but this may cause the sausage to fall apart.
6. If you decide to remove the casing after cooking, wait for the sausages to cool down. You can even rinse them with cold water. Do this while they’re cold, as it will be much easier to remove the casing this way.
And there you have it – a simple and easy way to cut sausage links.
Expert Tips and Techniques for Tying and Cutting Sausage Links
To ensure that your sausage-making experience goes smoothly, we’ve compiled some tips for tying and cutting sausage links.
Prepare Everything Beforehand
First and foremost, have everything you need ready before you start making your sausages. This includes sausage casings, which should be rinsed with cold water and soaked in cold water for about 10 minutes.
This step ensures that the casings are clean and pliable, making it easier to stuff them with filling.
Use Butcher’s Twine
When tying your sausage links, you can use butcher’s twine, a thin rope that you can tie around each pinched spot to tighten the links. This ensures that the links are secure and that the filling stays in place.
Remember to puncture any air bubbles inside the casing, as they can lead to mold or bacteria.
Leave Some Air Inside the Casings
While it may be tempting to fill your casings to the brim with filling, it’s essential to leave some air inside to prevent them from bursting when cooking. Overfilling the casings can cause them to burst, resulting in an unappetizing mess.
Be mindful of how much filling you use, and ensure that there is enough space for air to circulate.
Reuse Your Casings
If you have some leftover casings or decide to remove them after cooking, you can reuse them for your next batch of sausages. This is particularly useful for natural casings made from animal skin or intestines, which are typically covered in brine.
All you need to do is wash them, let them dry, and store them in your refrigerator for up to a year.
Try the Clockwise and Counterclockwise Method
When it comes to tying your sausage links, there are two methods you can try. The first method involves twisting the first link in one direction and the next link in the opposite direction, also known as the clockwise and counterclockwise method.
Alternatively, you can rotate all the links in one direction. Try out both methods to see which one works best for you.
Freeze the Sausage Before Cutting the Links
If you need to cut your sausage links, a helpful tip is to place them in the freezer for 15 to 20 minutes. This process makes the sausage firm, allowing for cleaner and more precise cuts.
It is especially useful if you notice that the filling is sticking to the casing.
Now that you know how to tie and cut sausage links like a pro, you can impress your family and friends with your newfound skills.
Remember to be patient and practice regularly to improve your technique.
With these simple steps, you’ll be able to produce perfectly tied and cut sausage links every time.