Quote:
Originally Posted by replicant_argent
any good tricks to twisting links? I probably over stuffed my collagen casings, and I know that certainly didn't help. I imagine natural casings probably twist better, because they are much thinner? I ended up just tying off the sausages with some butchers twine to keep them in shape.
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I think twisting the casings properly/easily is one of those practice things. I enviously watch how fast and well the butchers do it at the places around here that have handmade sausage, but then I remember that's all some of these guys do all day long, day in and day out.
One of the butchers who makes all the sausages at the co-op market is also a bartender at the brewery, next time I'm in there when he's tending, I could ask him if he has any tips / tricks for working with the casings. I wouldn't mind knowing myself, actually. Especially since I do such a bad job of it, I typically only make bulk (uncased) sausage.
I've never worked with natural casings.