Fresh sausage

[KEN W]

I've made a lot of sausage over the years. The only problem I've had, has been with fresh sausage like Brats and Kielbasa. They tend to unravel after linking. Anyone else have this problem and what is the best solution.  I bought chicken hind quarters for $.49 a lb and am going to bone out the thighs and make sausage out of them.

[Reinhard]

It does happen at times Ken.  However the way I have found to best twist the links is to twist the first link forward and the next backwards and repeat.  Making sure that you have space in between each link so you can give each link about 4 or 5 twists.  works for me.  If you twist them all in one direction they will unravel.  I have found this out over the years.  I'm talking natural casings here. Let us know how your sausage turns out.  My wife wants me to make more chicken sausage also.  good luck.

[KEN W]

I always twist every other one in opposite directions. Would allowing them to dry over night in the  fridge help? Would using different sized casing make a difference?

Example.....Johnsonville fresh brats don't unravel when cooking or grilling them.

[Reinhard]

Ken, If you look at my links in my pictures you can see that the ends are fine.  You are doing it right but I just cant say anything other than that.  I make sure that each link has the spins and when I cut them seperately they turn out ok.  Wish I could give you other ideas but it's just that that works for me.  I do give them some good twists and take my time and I'm sure you do as well, so the size of casings would not matter.  good luck.

[kenhuntin]

It definitely helps to let the casing have a little congeal time. They tend to unravel if cut right away. No matter if fridge or freezer.

[Boar]

ive had a few probs with the linking unraveling but I feel it was due in part to not enough twist in the link. then when haing in smoker it unravles.  when twisting to link, if i feel ive stuffed to large in the cassing, thinking it will burst at linking, so i dont twist like i should. if that makes sense. cutting back just a smidge in stuffing and linking a few more twist is what id try.

[KEN W]

Thanks for the suggestions.

[Reinhard]

I should note Ken that all commercial sausage like Johnsonville fresh brats are linked by mashines.  I still remember when  I first started out way back when , when I worked for Ambassador Sausage when they were still in Mpls, even then they had linking mashines.  Man they were unreal to maintain and clean but I'm sure they have advanced a lot. 

One suggestion I would make also is after you link them and if you use a vac pack to pack them for the freezer, is to Put the links on a jerky rack or something like that.  Then you could put them in the freezer to harden up.  Then when you vac pack them or even freezer wrap them, they hold their shape.  Plus  less chance of the ends opening up.  good luck.

[ThunderLund78]

I've only done it a couple of times, but I stuffed the whole length of casing first, then went back and linked it.  Sometimes I'd forget what way I spun the last one

Someday I'll get good enough to spin them as they're stuffing.

[KEN W]

I do freeze fresh links before vacuuming them. If I didn't, the machine would flatten them. Maybe I should simmer them before putting on the grill. And using low heat setting on the grill.Something to try.

I don't link them as they come off the stuffer.Link them when the entire casing is off.

[Reinhard]

I link after stuffing the whole casing as well.  Let us know how everything works out Ken.  I like to simmer the fresh sausage myself in beer and onions and then they go on the grill.  I'm going to make some fresh Swiss brats next week.  About 25 pounds and some fresh polish also for the summer.  good luck.

[Boar]

oh my!!

[LPS]

For the summer RH said.  I like that, good way to look at it.  Maybe I should make a batch"for summer".  Good idea.

[Reinhard]

Ya, I make fresh sausage for the summer because I love to simmer them in beer and onions and then the grill!!  Smoked sausage for the cooler and colder months.  Either way they all get eaten.  Sausage making never seems to stop, but that's a good thing.  good luck.

[KEN W]

I link after stuffing the whole casing as well.  Let us know how everything works out Ken.  I like to simmer the fresh sausage myself in beer and onions and then they go on the grill.  I'm going to make some fresh Swiss brats next week.  About 25 pounds and some fresh polish also for the summer.  good luck.

Are you using a premixed seasoning for the polish and brats?

[Reinhard]

Yes Ken.  I'm using Curley's Swiss Cheese Brats and their polish seasoning.  I'm adding high temp swiss cheese to the brats along with extra garlic and the polish will have extra garlic and mustard seeds added  along with dry powdered milk to both.  I add extra garlic to almost all sausage LOL.  good luck.