Sausage Tying

[Weekend Smoker]

I am in new territory here. If you use a device to tie fresh pork sausage links with string, you can’t seperate the links as the casings will open up. Should I be smoking or boiling them at least part way so the casing will remain intact when you seperate the links? What do you all do?

[Tex_77]

Weekend Smoker https://meatgistics.waltons.com/topic/3008/tips-for-tying-off-sausage-and-hot-dogs/3?_=1660940871869

[Weekend Smoker]

Tex_77 I greatly appreciate the feedback. I am dealing with fresh pork sausage. I see how they twist them by hand in that video but that really wasn’t the question. Once they are twisted, do you need to partially cook them before separating the links or must you do something else?

[twilliams]

Weekend Smoker if they are opening up and meat pushing out the casing after you snip into individual links after twisting then you are stuffing them to tight

[Grimpuppy]

I twist them, leave them together, and put in fridge overnight. The next day I cut them and they stay closed. Natural casings will stay closed the best followed by fresh collagen and then collagen. Most other casings will need to be tied.

[Weekend Smoker]

twilliams I think you are correct. I probably am.

[samspade]

I even twist the hotdog casings. I twist the link then fold the 2nd back against the other then the third twist over the top two to make a group of three then repeat.

[Dave in AZ]

Grimpuppy said in Sausage Tying:

I twist them, leave them together, and put in fridge overnight. The next day I cut them and they stay closed. Natural casings will stay closed the best followed by fresh collagen and then collagen. Most other casings will need to be tied.

Exactly this.

[lkrfletcher]

I always just stuff them and cut them right away (as soon as I finish the casings) and they do not open up. I think perhaps you are stuffing them a little tight. Just Saying.