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| recipes:notes:making_sausage [2018/11/11 11:38] – jmarcos | recipes:notes:making_sausage [2018/11/11 11:43] (current) – jmarcos | ||
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| ====== Making Sausage ====== | ====== Making Sausage ====== | ||
| ===== Part One: Grind It ===== | ===== Part One: Grind It ===== | ||
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| 4. Use a skewer or toothpick to prick any air holes that have formed during stuffing. Repeat with the remaining casings and sausage mixture. | 4. Use a skewer or toothpick to prick any air holes that have formed during stuffing. Repeat with the remaining casings and sausage mixture. | ||
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| 5. To make links, lay one sausage at a time on a clean work surface, with the front end of the sausage (the end where you began filling) in front of you and the rest of the sausage lying to the right. Measure 5 inches from left to right and pinch the casing at that spot between your thumb and forefinger. Twist the unlinked portion away from you at least 4 or 5 turns to bind off the link on the left. Measure another 5 inches and pinch and twist away from you to form another link. Repeat until you reach the end of the casing, always twisting in the same direction. Prick any remaining air holes. | 5. To make links, lay one sausage at a time on a clean work surface, with the front end of the sausage (the end where you began filling) in front of you and the rest of the sausage lying to the right. Measure 5 inches from left to right and pinch the casing at that spot between your thumb and forefinger. Twist the unlinked portion away from you at least 4 or 5 turns to bind off the link on the left. Measure another 5 inches and pinch and twist away from you to form another link. Repeat until you reach the end of the casing, always twisting in the same direction. Prick any remaining air holes. | ||
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| 6. Lay the links, uncovered, on a rack set over a rimmed baking sheet. Dry in the refrigerator for 24 hours to allow the flavors to meld and to give the casings a good bite when cooked. Drying will also reduce the amount of moisture in the meat, too much of which can steam and lead to bursting. | 6. Lay the links, uncovered, on a rack set over a rimmed baking sheet. Dry in the refrigerator for 24 hours to allow the flavors to meld and to give the casings a good bite when cooked. Drying will also reduce the amount of moisture in the meat, too much of which can steam and lead to bursting. | ||
