How to seal off collagen or natural casing

[tstehlik]

I’ve been trying to watch videos on how to stuff the casing but nothing I’ve seen shows how to seal off the beginning or the end of the casing. Can someone explain it for a beginner?

[Tex_77]

tstehlik What I do is just tie an overhand knot in the casing.

[JoeB]

tstehlik I do the knot for a start, but twine (butcher) for the end or blow-outs…If you run a casing and have a blow-out hard to knot. Tie off the break with twine, cut it out and happy dance. Another method is after the casing is on the horn, purge the air from the stuffer then tie the end open end with a piece of twine. Saves pricking

[twilliams]

tstehlik
Sorry for the blurry pic, my phone dont focus anymore

[twilliams]

tstehlik
Better pic

[Grimpuppy]

Same here, tie a knot in beginning and leave about 6 inches at the end to knot it.

[JoeB]

twilliams Don’t know where you get the “patience” to work with the 22mm casings… My snack sticks are 32mm… OH wait, i must be making sausage.

[twilliams]

JoeB well… they are 19mm not 22mm. They are fabulous, but i have used nothing but 19mm so i guess i dont know what the differences are between the others

[twilliams]

JoeB i couldnt imaging using a brat casing for snack sticks. However for brats i run 35-38mm. So is the 32mm more of a hotdog? Or are hot dogs like 26mm?

[JoeB]

twilliams All depends on the hog. BTY. I was joking

[Tex_77]

twilliams I think Jon said once that normal brat size is 28-32mm. The size of brats you are making must be Fred Flintstone size brats!

[twilliams]

Tex_77 typical brat size is 32-35mm. You should see them when i accidentally make them longer than should be…more like dino from the flinstones size brats.

[JoeB]

twilliams Again my friend its you labor of love. I only use fresh casing. So they very in size. I have 22mm sheep’s for hotdogs and breakfast sausage and. 32-35 for old fashioned Bockwurst, Brats. and early 1900’s hotdogs. It is whatever you want it to be. No rules here, just how you want to make it. You should make sausage in the memory of the way you think it should be.

[JoeB]

Tex_77 —. 8 years in Europe… That’s the way I like them, that’s the way I remember them. Don’t think it would be healthy to tell a German butcher his sausage is the wrong size.

[JoeB]

twilliams processing meat is a science. Making sausage is an Art.

[PapaSop]

JoeB
#32mm snack sticks? Bigger than a Cuban cigar. Wow.
I’m using 30-32 for brats. 19 for sticks.
twilliams made this last batch a little longer than your standard store brat. A couple of co-workers I gave some to were like, they’re longer than the bun. Yep… That was the plan.

[JoeB]

PapaSop That’s name of that tune. Some people like ft long hotdogs. I do!!! I’ll make 6” brats fm time to time if I can find the hoagie rolls (brochen). To match

[JoeB]

32mm snack sticks. Mmmm. A chunk of pepperoni will do.

[TexLaw]

twilliams said in How to seal off collagen or natural casing:

typical brat size is 32-35mm

That’s the size I use for just about every sausage except the ones I like in sheep casing. It’s such a versatile size–small enough for sandwich or wrap but large enough for slicing.

That said, I like larger casings for sausages I know will be sliced, when I want more of a chew to it, or when I want that sort of “sausage on a stick at the county fair” feel to it.

[craigrice]

This post is deleted!