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| recipes:notes:making_sausage [2018/11/11 11:39] – 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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| 3. Continue to feed the meat mixture through the tube to fill the casing, pressing your thumb and forefinger against the tip of the tube to control the rate and tightness of the filling. Go slowly, don’t overstuff (but do stuff firmly), and watch for air holes. When there are only 3 to 4 inches of empty casing left, stop the feeder, slip the casing off the tube and tie it in a knot about 1/2 inch from the end of the sausage filling—this extra space will fill in as you make links. | 3. Continue to feed the meat mixture through the tube to fill the casing, pressing your thumb and forefinger against the tip of the tube to control the rate and tightness of the filling. Go slowly, don’t overstuff (but do stuff firmly), and watch for air holes. When there are only 3 to 4 inches of empty casing left, stop the feeder, slip the casing off the tube and tie it in a knot about 1/2 inch from the end of the sausage filling—this extra space will fill in as you make links. | ||
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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. | ||
