2 Guys & A Cooler. How to Stuff & Link your sausage - Reduce Casing Blowouts. Posted: May 2, 2025 | Last updated: May 2, 2025. More for You ...

Once all of the meat is stuffed into casings, It’s time to twist the links. Links should be 6- to 8-inches long for Italian sausage, ... Remove the Italian sausage from the casings.

Your standard natural sausage casing is a hog casing. It's cut from the small intestine and has a diameter between 11/8 inch and 13/4 inch. However, sausages of different diameters require ...

THE SAUSAGE. Slip a casing onto the stuffing nozzle, leaving a short “tail” at the end. Tightly pack the filling into the machine to avoid air pockets, then turn on the stuffer and begin ...

Chill meat while immersing sausage casings in warm water. ... About 30 minutes before you plan on stuffing the sausage, put the mixture in your freezer to firm it up.

BUCKING the trend of shrinking services in meat departments, Richard Schwartzberg offers about 10 kinds of fresh sausage a day as meat manager of Bob's Market in Santa Monica.

Makes about 3 pounds sausage. 4 to 5 feet natural sausage casing; 1 bone-in pork shoulder roast (3 ½ to 4 pounds) (see note) 2 tablespoons fennel seeds; ½ cup dry red wine, white wine or water; ...

One hank is one hundred yards of casings. Stuffing a hank of sausage will result in 140 to 150 pounds of raw sausage. Bucket – A unit of sale for casings that is about 25 hanks of casings.