Sausages and Beer joined us in the kitchen to show us how the sausage is made for the Fourth of July celebration.

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 ...

Toast the coriander seeds lightly in a dry pan until they are fragrant, then crush them roughly using a pestle and mortar or ...

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 ...

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.

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.

The answer: sausage casings! Back in the ‘30s, the Dutch doctor Willem Kolff was trying to build an artificial kidney and was desperately seeking a substance to use for tubing.

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 ...

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.