How to Stuff & Link your sausage - Reduce Casing Blowouts

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#Celebratesausage
Welcome to Celebrate Sausage. Today we are talking about how to stuff and link your sausage so that you can greatly reduce casing blowouts!!
Be sure to read my complete blog post on this topic here:
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My Absolute favorite thermometers:
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Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.
Eric

Опубликовано:

29 сен 2024

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Комментарии : 173

@richita.nikkol 2 месяца назад

Thank you very much. I've been doing vegan sausages but entirely by hand, one by one wrapped in film. Now I got a sausage stuffer and plastic casings and half my sausages blew out while cooking them. I was feeling very frustrated and found your video. Watching your video I can see that I stuffed too much, too dry and too tight. And i was not careful enough with the air pockets. Now I feel very enthusiastic about my next batch, I think I will get much better results.

@2guysandacooler 2 месяца назад

YEAH!!! I can't wait to hear how the next batch turns out

@ftswarbill 3 года назад

With the Kitchenaid grinder and fill tubes just put the whole attachment in the freezer and get it icy cold before you start. That helped me out a great deal.

@2guysandacooler 3 года назад

Great tip!

@blackstonecap 6 месяцев назад

Eric, love all your videos. Hope this helps me with my stuffing challenges. Thank you.

@paulbradshaw4511 2 года назад

As a retired chef, I must say this is a pro culinary video, very nicely done, great information. Thank you!

@sunshinefarmstead843 2 года назад

Good video! Thank you so much for a short competent instruction.

@cachi-7878 2 года назад

The first time I made Saucisses de Toulouse, I created the links as they were coming out of the horn and that was very stressful. I probably did this after following the Kitchen Aid instructions. Your method is obviously the proper way of creating the links, way easier! Thank you Eric!

@tazionuvolari3593 2 года назад

An unusually helpful and informative video - thanks Eric, outstanding stuff.

@buddahmayne9273 2 года назад

Nice tips I just stuffed 12 lbs venison 🦌

@onechosenson 2 года назад

Yes More advanced linking More everything Love the detail of your videos and no messing about with mindless drivel

@mitchelllensing7472 Год назад

Great video! Thank you!

@MikeNash-f9p 11 месяцев назад

What about cutting the links off to be individual links? I'm trying to make individual links so I can freeze them how do you seal the ends

@Gulronike Месяц назад

Have you made an advanced linking video yet?

@arthandmade741 3 года назад

Thank you very much

@konukuauleki 3 года назад

great video, thanks for sharing, I wonder how weiss wurst are made straight, every where I have bought grilled weiss wurst they are always straight but when I do them they always curl like a banana..what's the trick?

@2guysandacooler 3 года назад

LOL. It all comes down to how it's cased and twisted when it's poached. If you can poach them while they are straight the sausage will set. One way this is done commercially is by making long braided chains of sausage. Perhaps I'll make a video of how to link your sausage like that...

@konukuauleki 3 года назад

@@2guysandacooler thanks for the reply, I really appreciate it, YES!! make a video about it, PLEASE DO..

@matthewg4956 4 года назад

Nice video. A video of advanced link twisting sounds fun. Maybe you could find enough material on how to recover when things go wrong. I sure know that it happens to me more times than I like to admit.

@2guysandacooler 4 года назад

I love that idea. Consider it done.

@johnrachelstahl281 2 года назад

Have you used a EZLinker to link? Opinions on it? Natural or collagen?

@2guysandacooler 2 года назад

I've never used one but it doesn't look like it twists the sausages. Unless I'm missing something it just seems that it portions the links out into 4 or 5 inch sections then snips them off. The video I watched never showed the finished product so I couldn't tell but my guess is that the sausages will be open on either side. From what it looks like to me..

@TheGaetano01 3 года назад

What is the follow-on video, for cooking and smoking? Can't locate it in the channel feed.

@2guysandacooler 3 года назад

We had a delay in that video. I will be making it soon

@Eric-bh7jy 3 года назад

How does the quality of the sausage change with the type of stuffer used?

@2guysandacooler 3 года назад

If you use a kitchen aid stuffer or a grinder with the stuffing attachment your meat will hear up significantly causing texture issues and fat smearing. If you use a vertical or horizontal dedicated stuffer you won't have those issues and you'll have a better product..

@jacquievanderbijl9198 Год назад

Sure you can spray plastic tubes with cooking spray

@ElmiTerencio 5 месяцев назад

pls add prague pwdr#1 and same units send toKabul house afgahanistan and ABHAal-ghatani KSA,collagen casingsdif sizes,

@AlbertoMartinez-o3e 3 месяца назад

It's a pitty You did'nt talk anything about such an important product like COLLAGEN CASES

@tpcdelisle 4 года назад

Definitely show the advanced techniques. I’m trying to learn all that I can from you. Thanks for another great video. 👍

@SmokinJoesPitBBQ 4 года назад

Good stuff....pun intended.😁🤘

@catherinedelspina9552 3 года назад

Hello Eric, we are literally in the process of stuffing our sausage for the very first time. Your video really helped. Great explanatory video

@2guysandacooler 3 года назад

Excellent!! Let me know how it tastes 😁

@billyh9287 4 месяца назад

Fantastic video Haven't had a blowout since watching this and it's now a pleasure rather than a a frustrating experience Thank you

@shaunjayes8842 Год назад

This is such a good channel! You have such a gift for explaining everything so clearly and concisely. Thanks for this video. Love your channel, please keep them coming.

@markhagen7921 2 года назад

Looking for ideas of how to get all the meat out of our hand-cranked stuffer into the casings. Would using ball ice on top of the meat in the stuffer (similar to your grinding technique) push all the meat into casings? Our would it just press the ball ice into the meat? Thanks for the great videos.

@gruntcandy2967 3 года назад

Twist one forward, skip one, twist one backwards, skip, forward, skip, backwards is what I've been doing. Prevents your linked sausages from unwinding as you're moving them around.

@AlbertoMartinez-o3e 3 месяца назад

I will go on searching information about handling COLLAGEN CASES...

@Volynyanka 8 месяцев назад

I had so much headache when trying to to use KA stuffer till I got a vertical stuffer. Only regrets I had that didn’t get it sooner. If I use natural casing, I prefer to use beef ones, they have a bigger diameter then pork ones.

@microatleewardcc3834 Год назад

Do you have any preference for metal horns vs plastic horns? I feel like the plastic ones sometimes cause the casing to stick. But it could just be my lack of skills. Blowouts are the bane of my sausage making.

@Sartre_Existentialist Год назад

I'm confused about casing sizes. I ground 10lbs of sausage and only got 14 links. The casings said 32-38mm. I think in one of your videos sais 35mm was optimal. If I did that, there would be 3mm of slack and you said understuffing the casing is as bad as over stuffing. Is the diameter of the sausage supposed to be equal to the diameter of the filling horn?

@Saltwatercowboy79 Год назад

Dude I subbed what a PRO video thanks for the content and I learned a few things... stay blessed!🤙🇺🇸🇷🇺✌️

@johniskierka177 11 месяцев назад

Great information.. I turn my casings inside out as I flush. I slide it over a small PVC /SS tube. Does this over work the casings

@georgesevelle8778 4 года назад

I'm really enjoying your series a these bonus videos. I only wish I'd got to see this 10 years ago when I started making sausage. Linking was the most frustrating part. Thanks for doing this.

@MataH1 Год назад

Me too, I was doing not between the sausages, not easy!

@jessepanzer4470 8 месяцев назад

Hey Eric could you do a video about how to properly link and hang sausages vertically in a smoker?

@Markboe 6 месяцев назад

Such a nice tutorial. Please send me link for beginner to expert

@joelawrence55 5 месяцев назад

What size tube would you use to make an average American size hotdog?

@dr.alimpije511 Год назад

I know how to do that ,but I don't know how to hang them for smoking so that they don't unwrap

@MrJAMESDAD1 Год назад

If all I have is a pastry bag .Can I use this to put meat into casing?

@SusanPearce_H 18 дней назад

Nice to learn something useful!

@mamabear52 2 года назад

Right on time for me, I do not usually make sausage but thought there was only one way to twist them, thank you so much, the second method worked very well for me and was quick. This time I ground the chicken skin with the chicken thigh and it made a much better sausage. I try to watch my fat intake but the amount of fat and eating two or three small breakfast sausages will not exceed my daily allotment. They were pretty slippy and next time i will add less of the chicken skin. When they cook, I think much of it is released via the pinpricks

@KellyOConnor-e5x 8 месяцев назад

good video, I am new to all this. Thanks

@paula.2422 2 года назад

Brilliant, absolutely brilliant!!! Wonderful information! I see I have been overstuffing my casings and have been twisting the most inefficient way possible. Thank you for sharing this wonderful information.

@2guysandacooler 2 года назад

Glad it was helpful!

@RRaucina 3 года назад

Great idea on the skip a link, far better than my old method.

@bigdaddyd4jc 3 года назад

Thanks for this. It explains why I had blowout issues. Very helpful.

@bhutjolokia6990 2 года назад

Having a sole stuffer is so much better. I had tons of trouble with sheep casings but have not tried with the stuffer yet.

@frankarcabascio5387 2 года назад

You video was very helpful thank you. Can you recommend some of the better casings.

@2guysandacooler 2 года назад

look for grade "a" casings or higher ("aa"). I get mine from "The Sausage Maker" as all of theirs are at least grade a.

@duanearpke6536 2 года назад

I think I feel a lot better about stuffing know. Like how you put the casing at the end of the tube. I learned a bunch of things. Thank you so much.

@2guysandacooler 2 года назад

Glad it was helpful!

@shanemenke5452 2 года назад

Nice teachings but after watching I relized ima master sausage maker! I would compete against the best if i could!

@2guysandacooler 2 года назад

You should try your hand a salami making... It's only for those who have mastered sausage making.

@billwainwright9860 8 месяцев назад

Where to buy casings?

@AlbertoMartinez-o3e 3 месяца назад

And what about collagen???

@Sonya-mb4ej Год назад

Do you have a video on smoking sausage

@mikem8010 4 года назад

Eric, loving the series so far! Thanks!!!! So now that you have them linked is there a "drying or blooming" step? Or can you go straight to cutting the links? Also, when doing the alternate flipping (your 1st example) when going the opposite way doesn't that just undo what you did? Would love to see the advanced technics.

@2guysandacooler 4 года назад

Hey Mike. That part is optional. Personally I like to place the sausages in the fridge uncovered overnight to let the casings dry out abit. On the other hand you can go straight to cutting but the twist might come undone a lot easier. As far as the twisting goes it would seem that it would info the link but it actually tightens it

@alwayspositive999 3 года назад

Awesome video- could you show us a vid with collagen casings( this one was v informative) thanks

@pattayaguideorg 4 года назад

Eric the sausage making, black belt, Zen master who travelled to Dagobah to learn all sausage making secrets from Yoda himself. Eric's kung fu is strong! Thanks and yes more linking techniques please.

@2guysandacooler 4 года назад

😁😁

@leshopkins45 Год назад

Why is my castings chewwy!?

@terrysanderson5301 3 месяца назад

Very good information

@richardohagan146 3 года назад

definitely show advanced techniques, and how to use the double stuffing tube, Please

@daddylongarms4167 Год назад

I work at a butcher shop and make my own sausage for the store I appreciate all the tips thank you so much

@stefangeorgiev6529 3 года назад

Great instructional video! Loads of useful tips and tricks. Thank you!

@bradross924 Год назад

Why is my caseing so tough ?

@julianfarquhar Год назад

This is great thanks

@cayenneman08 4 года назад

Hey Eric...if you do another video on stuffing or an advanced video on stuffing, you should cover what happens when casings are overstuffed and how they will blow out when twisting links or how to try to back some of the meat out so that you don't blow the casing out when twisting. On the other side of that, maybe discuss how if you understuff, you may need to push the meat down the casing kinda like squeezing toothpaste out of a tube, so that the links aren't understuffed. Great videos brother! You da man!!!

@2guysandacooler 4 года назад

Great idea!! I'll make it happen..

@gregwaters944 4 года назад

Watching these 3 videos I have learned a great deal, a lot of these tips I have not been doing but that will be changing. I would love to see those advanced techniques . This is a great series!!!

@frankparrott3246 2 года назад

What would case the casing to unravel after linking them in opposite directions?

@AlbertoMartinez-o3e 3 месяца назад

Why didnt You make an demonstration with collagen cases, an important stuffing material?

@2guysandacooler 3 месяца назад

because most people don't use collagen casings they use natural casings. I will save the collagen casing video for a later date.

@AlbertoMartinez-o3e 3 месяца назад

@@2guysandacooler OK

@Ube82 Год назад

Great Video. This helped me a lot. I do have 1 question, How do you cut the links individually? Is there a way to seal them link by link after this process?

@MataH1 Год назад

🤦‍♀I surely complicated my life when doing mine!... 😂 Very very glad to come across your video, next time I'll do sausages it will be a piece of cake if I may say! ☺🙏

@PreciousUsai 4 месяца назад

I want to start my own

@dynomike73 2 года назад

Are there any sausage flipping contests I can enter? I'm REALLY good at flipping my sausage.

@RockyMtnFuzz 3 месяца назад

I'm making Thai Isan sausage "Sai Ua" and your video was very helpful! My family will be so happy!

@zeldasmith6154 Год назад

This is for a commercial operation not home use.

@2guysandacooler Год назад

nope. Totally for home application. Very practical information for th hobbyist😉

@danjv 9 месяцев назад

Thanks Eric, your tutorials are priceless. I just received a 3 pound hand crank sausage stuffer. For my first try I made traditional Italian pork sausage. I got some hog casings from The Sausage Maker. I tried to follow all of your suggestions but still suffered with the casings tending to stick to the horn. They were delicious and the whole family was pleased. With your guidance I'll keep trying to perfect my sausage making. .

@klaushermann6760 2 года назад

Looks fun.

@jackiewilson8543 2 года назад

Cool video

@LeonardoRodriguez-d6z Год назад

😂😂😂😂

@sourivongkhemphet5252 2 года назад

👍👍👍🙏❤💐

@foxieyfamous1707 10 месяцев назад

Thank you! Great information to be learned here. I have been processing my own deer with my dad for the past 15 years and this year I want to expand to hot sausage. We haven't dabbled with casings except or bologna and it turns out very well. This will be my first time making links and the tips you provide in this video kept me from making a few errors that would have made the process harder.

@jeromemartucci111 4 года назад

Thanks again for another awesome post

@belloch0263 2 года назад

I really liked this video! It was so helpful for my new TALSA stuffer, thanks!

@darthappleadventures2797 11 месяцев назад

👍😎👍

@hakansoder5279 Год назад

Very VERY informative video. Top notch..!!

@sandersjones1577 2 года назад

Eric my man I never made any sausage until comic came along. Jus5 watching and trying some of your techniques I’m doing better.Thank you for sharing.

@cooldungu5959 2 года назад

👏👏

@gregwesterman2115 Год назад

Great video! My first smoker is a "The Sausage Maker" bought on a garage sale for $20. Works great! Have bought a lot of casings from them also. Very informative videos. Thanks!

@stuartwood2677 Год назад

Extremely well executed video. Thank you for sharing.

@porterbrewer9349 3 года назад

Great vid. YES, please produce a video on advanced sausage linking techniques. Thanks.

@GilbertoSilva-ij7gd 3 года назад

How ca get this stuffer machine it’s NSF certified..

@HogMan2022 Год назад

Great video Sir, Thank you very much!

@Tsong2011 3 года назад

This is the best video! Very informative!! We're planning to make our very first sausages.

@Dougmoose28 Год назад

That didn't sound right when you said you were going to pinch your sausage Thank You for the info

@alladatgas471 Год назад

Wich casing did you use ?

@2guysandacooler Год назад

hog casings 29-32mm

@haliputti 3 года назад

Very good and informative video, thanks. Waiting for the advanced techniques :)

@waynejordan5746 2 года назад

Great video!! I’m new to this and I would like to see more stuffing and linking

@engkyoei 2 года назад

It's a wonderful video. We can learn a lot n a lot

@jozettemontalvo8453 Год назад

Very informative!!!! Thank you!

@rmbuser 3 года назад

Awesome thanks for showing the different ways to link sausage!!!

@ilikesteak65 2 года назад

very helpful video. thank you.

@TheLDYBOSS 2 года назад

Thank you so much this was Awsome ! Can’t wait to make some now

@robertmalis4493 4 года назад

Would love for you to show the chain link method

@2guysandacooler 4 года назад

Done

@cayenneman08 4 года назад

Like the British butchers? Good idea. Has taken me a while and a lot of video watching to figure out how to do it that way, but my links are way more consistent in size doing it this way. And it's fun trying to master linking like those guys do as they fly through links like it's nothing!