How to Stuff & Link your sausage - Reduce Casing Blowouts

#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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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

[@paulbradshaw4511]

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

[@billyh9287]

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

[@tpcdelisle]

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

[@shaunjayes8842]

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.

[@catherinedelspina9552]

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]

Excellent!! Let me know how it tastes 😁

[@RockyMtnFuzz]

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

[@duanearpke6536]

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]

Glad it was helpful!

[@danjv]

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. .

[@paula.2422]

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]

Glad it was helpful!

[@richita.nikkol]

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]

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

[@AndrewWhetten]

Excellent information. Really appreciate your videos.

[@ftswarbill]

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]

Great tip!

[@daddylongarms4167]

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

[@RRaucina]

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

[@georgesevelle8778]

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]

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

[@foxieyfamous1707]

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.

[@bigdaddyd4jc]

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

[@sandersjones1577]

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.

[@blackstonecap]

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

[@gregwaters944]

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]

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

[@gregwesterman2115]

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!

[@patrickarmstrong427]

Brand new sausage maker about to start his journey. LOVE this series! Thank you.

[@2guysandacooler]

Thank you. Be sure to check out season 2. We are already working on a season 3!!! Let me know if you have any questions

[@stuartwood2677]

Extremely well executed video. Thank you for sharing.

[@belloch0263]

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

[@stefangeorgiev6529]

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

[@SusanPearce_H]

Nice to learn something useful!

[@brucebgr]

Thank you so very much!! Every single video you’ve made has been so helpful, not just in the big picture discussion but all the little tips and tricks that really up the game. Well done!

[@bhutjolokia6990]

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

[@cayenneman08]

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]

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

[@porterbrewer9349]

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

[@sunshinefarmstead843]

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

[@Tsong2011]

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

[@mamabear52]

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

[@SmokinJoesPitBBQ]

Good stuff....pun intended.😁🤘

[@neilarnold9662]

Awesome video, a lot of little tips I would have never thought of

[@2guysandacooler]

Glad it was helpful!

[@terrysanderson5301]

Very good information

[@rmbuser]

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

[@jeromemartucci111]

Thanks again for another awesome post

[@Volynyanka]

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.

[@Saltwatercowboy79]

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

[@KellyOConnor-e5x]

good video, I am new to all this. Thanks

[@jessepanzer4470]

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

[@onechosenson]

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

[@hakansoder5279]

Very VERY informative video. Top notch..!!

[@tazionuvolari3593]

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

[@buddahmayne9273]

Nice tips I just stuffed 12 lbs venison 🦌

[@MataH1]

🤦‍♀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! ☺🙏

[@cachi-7878]

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!

[@jozettemontalvo8453]

Very informative!!!! Thank you!

[@Johnny-p6t]

Well done! Great tutorial buddy. ❤

[@TheLDYBOSS]

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

[@HogMan2022]

Great video Sir, Thank you very much!

[@klaushermann6760]

Looks fun.

[@julianfarquhar]

This is great thanks

[@engkyoei]

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

[@leahbonham9347]

Very informative! Thanks for such a great video!

[@markhagen7921]

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.

[@waynejordan5746]

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

[@pattayaguideorg]

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]

😁😁

[@gruntcandy2967]

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.

[@tedgardner93]

Very informative!

[@mitchelllensing7472]

Great video! Thank you!

[@ilikesteak65]

very helpful video. thank you.

[@richardohagan146]

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

[@haliputti]

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

[@mikem8010]

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]

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

[@PreciousUsai]

I want to start my own

[@johniskierka177]

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

[@alwayspositive999]

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

[@joolinoschannel8566]

Good stuff, thank you

[@jackiewilson8543]

Cool video

[@kre756]

Thank you sir!

[@henryhouston6501]

Helpful and on topic of blowouts.

[@Ube82]

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?

[@Markboe]

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

[@sethwright4709]

Please mate would love to see more advice. Thanks

[@smitty7592]

Great video.

[@Sonya-mb4ej]

Do you have a video on smoking sausage

[@joelawrence55]

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

[@frankarcabascio5387]

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

[@2guysandacooler]

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

[@Gulronike]

Have you made an advanced linking video yet?

[@arthandmade741]

Thank you very much

[@MikeNash-f9p]

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

[@Sartre_Existentialist]

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?

[@microatleewardcc3834]

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.

[@robertmalis4493]

Would love for you to show the chain link method

[@2guysandacooler]

Done

[@cayenneman08]

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!

[@mclayhenry]

Any tips on how to get consistent lengths?

[@MrJAMESDAD1]

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

[@shanemenke5452]

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

[@2guysandacooler]

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

[@dynomike73]

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

[@dr.alimpije511]

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

[@matthewg4956]

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]

I love that idea. Consider it done.

[@josephmarciano4761]

Hi, Excellent teaching moment . . as always. A bit off topic, but why do the Brits insist on adding Rusk (binder) to their sausages? I don't think I've ever seen you or your guest presenters add binders or a panade to sausages. Pate . .yes, but sausage?

[@2guysandacooler]

Lol. Rusk is a very interesting filler. It gives the sausage a great mouth feel and helps it retain lots of moisture. Rusk is hard to come by where I live so I generally have to make it. If you can find some, you should toss it in your next sausage. I think you'll be pleasantly surprised

[@josephmarciano4761]

@@2guysandacooler Scott Rea ha a recipe on his channel. Simple = Make a dough with flour & water (no yeast). Roll out just like flatbread. Bake for a couple of hours until dry. Process into appropriate consistency and you have Rusk. Hydrate with ice water and add to sausage mix. Will try it and let you know.

[@AlbertoMartinez-o3e]

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

[@2guysandacooler]

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]

@@2guysandacooler OK

[@billwainwright9860]

Where to buy casings?

[@AlbertoMartinez-o3e]

And what about collagen???

[@konukuauleki]

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]

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]

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

[@ATLBABY24]

Im interested in making some sausages with a clear callogen casing but i am curious as to the bite as well as what proteins are best to stuff in them

[@2guysandacooler]

It all depends on how you prepare it. If prepared incorrectly it can be chewy. I like a combination of beef and pork but it doesn't matter what you stuff them with

[@ATLBABY24]

@@2guysandacooler im wanting to use chicken, will they handle a cold smoke then ice bathe them or is that practice not nessasary, for vacuum sealing and freeze

[@2guysandacooler]

chicken works. The will handle a cold smoke and I would certainly do an ice bath to stop the cooking afterwards. If you brush the collagen casings with a little oil during the last 45 minutes of them cooking the casings will crisp up and retain a nice bite..

[@ATLBABY24]

@@2guysandacooler thank you so much for the advice i will give it a shot!

[@johnmiller9151]

I was wondering what is the temperature of the meat when you load it in the stuffer?

[@2guysandacooler]

It should be below 40f. If you are using a stuffing attachment, then it should be around 33f

[@HYPNOTIZEMINDS100]

Great video learnt alot . What brand of casings do you use ?

[@2guysandacooler]

I get my casings from the sausage maker.. tinyurl.com/xxev37sc