Casings Traditionally, link sausage is stuffed into casings made from the intestines of animals, but artificial casings, which are made mainly of collagen are available in most specialty markets. Both work well, but some casings need to be pierced to avoid air bubbles when stuffing. Most meat grinders come with instructions for stuffing your casings and come with funnel shaped attachments. If you do not have a meat grinder to use to stuff the casings, you can even use a baker’s piping tube to stuff the casings or even a new, clean funnel. Anything that works for you is okay.   All casings that have been preserved in salt must be soaked in lukewarm water for at least 30 minutes before use. Flush each casing under cold water, running cold water through the casing. This removes excess salt from the casing. Unused casings can be drained, covered with salt and frozen.   Grinding If you buy fresh meats from the market, you may ask the butcher to grind it for sausage for you. Don’t be afraid to ask, that’s what they are there for and can usually share a recipe or two. Making a friend with a butcher is one of the best investments you can make. Grinders are easy to find in any department store or kitchen specialty store and some are rather inexpensive. Your food processor with the metal blade will also work. Be sure your ingredients are well-chilled, as the chopping/grinding process creates heat which can start to cook your mixture, turning it into a paste-like substance.

Grinders are easy to find in any department store or kitchen specialty store, or click here to see some in our store. Your food processor with the metal blade will also work. Be sure your ingredients are well-chilled, as the chopping/grinding process creates heat which can start to cook your mixture, turning it into a paste-like substance.   Reduce the Fat While it’s true that most sausages you are familiar with are high in fat content, making your own allows you to control the amount of fat and reduce it dramatically. Just remember, a lower fat content usually means a drier sausage. Many folks like to add a small amount of tofu to their meat mixture to help keep the sausage from becoming too dry. Tofu is hardly noticeable and has no real flavor of its own.   Safety Concerns Bacteria can spread throughout a work area and contaminate equipment and work surfaces. To reduce your risk of food-borne illness, please adhere to the following:   Wash your hands for at least 20 seconds with soap and water before beginning to work and after changing tasks or after doing anything that could contaminate your hands such as sneezing or coughing.   Start with clean equipment and clean thoroughly after using. Be sure all surfaces that come into contact with meat are clean.   Sanitize surfaces with a solution of 1 tablespoon chlorine bleach per gallon of water. Allow to air dry. Keep meat as cold as possible (40 °F or lower) during processing. Click To Continue