Making your own sausage at home can be a fun and rewarding experience. Once you’ve filled the sausage casing with the seasoned meat mixture the next step is tying the casing into individual sausage rings or links. While it may seem intimidating as a beginner tying sausage rings is actually quite simple once you get the hang of it. In this comprehensive guide, we’ll walk through the entire process of how to properly tie sausage rings.
Overview of Tying Sausage Rings
Tying sausage rings involves pinching and twisting the filled sausage casing at regular intervals to form the links. It’s important to leave a little bit of space between each sausage to allow for expansion when cooking. The casing needs to be twisted in the same direction each time to keep the links tight. Butcher’s twine can also be used to tie off each link. When done correctly the sausage rings should hang freely without unraveling. Let’s look at the step-by-step process.
Step-by-Step Guide
1. Prepare the Filled Casing
Start with a sausage casing that has already been filled with the ground and seasoned meat mixture using a sausage stuffer or grinder. It’s crucial not to overfill the casing, as this can cause it to burst when you start twisting it into links
Rinse the filled casing thoroughly under cold water and then soak it in ice water for 5-10 minutes to make it easier to handle. Drain off any excess water before tying.
2. Pinch and Twist the Casing
To form the first link, pinch the casing with your thumb and fingers, making an indentation without squeezing too tight. Twist the casing 5-6 times at this spot, being careful to turn it in one direction only.
Repeating this pinching and twisting motion at 5 inch intervals will create nicely portioned sausage links. Try to keep the length consistent for uniform cooking.
3. Tie Off the Links (Optional)
For extra security, you can tie off each link individually with butcher’s twine. Simply loop a 6 inch piece around the twisted casing and tie tightly. Snip off any excess twine with kitchen shears.
Tying off each link is optional, but it does help the sausage hold its shape better during cooking.
4. Prick Any Air Bubbles
Check the tied sausage rings for any air pockets or bubbles. Use a toothpick or skewer to gently prick these so air can escape. Trapped air can cause the sausage to burst during cooking.
5. Hang the Links to Dry
Once all the sausage rings are tied, loop the ends together and hang them to air dry. Letting them dry in the refrigerator for 12-24 hours firms up the texture so they hold their round shape better.
You can drape the links over a baking rack placed inside a rimmed baking sheet. Turn the links periodically so they dry evenly.
6. Separate and Cook the Links
When ready to cook, use a sharp knife to cut between the sausage rings, separating them fully. Be sure to cut through only the casing and not into the meat.
They can now be grilled, pan fried, baked, or prepared as desired. Enjoy your homemade sausage!
Tips and Tricks
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Leave a little air in the casing rather than overstuffing, so the sausage has room to expand when cooked.
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Twisting in just one direction keeps the links tight. Alternating directions can loosen the ties.
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Consistent 5 inch lengths makes for evenly sized portions, but you can adjust to your liking.
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Natural casings can be tough to twist at first until they become more pliable. Take care not to tear them.
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Apply some cooking oil or water to your hands to make twisting the casing easier if it’s sticking.
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Hang or drape the links freely to allow air circulation for thorough and even drying.
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Cut only the twisted casing between links, not into the meat, for prettier presentation.
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Refrigerate any leftover pre-tied sausage links for later use within 2-3 days, well wrapped.
Common Questions
What size casing should I use for sausage rings?
For home use, hog casings are very common, giving you a nice plump sausage size. Beef middles also work well. Sheep casings make a narrower, cocktail-sized sausage.
How much space should I leave between sausage links?
Its best to leave about 1/2 inch between links to allow for expansion during cooking. You can pinch the casing tighter at the end of a batch to use up any remaining length.
Should I prick air pockets with a toothpick or knife tip?
A toothpick is ideal for piercing any small air bubbles in the sausage casing. Using a sharp knife tip risks tearing the casing.
Is it really necessary to tie off each link with butcher’s twine?
While you can absolutely just twist them by hand, the twine does help the links keep their round shape better when cooking since they can’t unravel. It’s optional but recommended.
Can I make the links different sizes if I want to?
Absolutely! The 5 inch standard size is convenient, but you can pinch and tie the casing into different sized links if preferred. Just be consistent within each batch.
Conclusion
If you’ve never tried your hand at making sausages, tying the links into rings may seem complex. However, once you grasp the basic technique, it’s actually a fun and simple process that just takes a little practice to master. Now that you know how to properly tie and prep sausage rings, you can enjoy delicious homemade sausages any night of the week. Just be sure to use quality casings, don’t overstuff, twist consistently in one direction, and let those links hang and dry properly for best results. Enjoy your tasty creations!
Twine Is Arguably the Fastest Method for Tying Off Sausage Ends
The same thing can be done with twine, which could be said to be the fastest and most effective way to tie off big casings. Leaving yourself 3 – 4 inches of casing, twist the open end tightly. Simply give your twisted end 3 – 4 wrapped in string followed by 3- 4 half hitch knots.
Click here to check out our twine, which is made from flax and used to tie sausage ends.
When to Use Clips to Tie Off Sausage
Sausage clips are generally used when making salami. They only truly need to be used when making something in a large-sized casing (40 – 90 mm). Clips are fast but require the purchase of the clips themselves as well as specific pliers for application.
There are different sizes of Sausage Ring Clips and Spring Loaded Ring Pliers here. Click here to see them.