I’m a twist after guy. I probably only make sausage like 4 times a year, so it’s always an adventure. I’m always worried on blowing out the casing, so when I get into a rhythm I don’t want to stop.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
For those of you who twist after...... is everything still malleable so that you can do that down the length of the casing?
Yes, generally, as long as you haven't drastically overstuffed. It's a learning process and you'll have to see how it goes, honestly, with each batch. Your casings may vary some, your sausage mix may be more or less viscous and how tight you stuffed them will vary even along the length of the same casing, unless you are really experienced AND have a good stuffer. There are so many variables...
I've done both ways, twist as you go and completely fill one casing, then twist after. I really can't tell you which I prefer. I honestly often go back and forth in the same session. It's all a matter of preference and comfort level.
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
If natural casings, after. First link 3 turns toward you, next link 3 turns away. keep going till you're done. If you're using collagen or cellophane, forget about twisting. For these, if you really want links, then tie with string.
We twist as we go, however, there are usually 3 of us doing it on the times I've made sausage with my buddies. They also have a strict "clean as we go policy" which was hugely important.
I link afterwards. You will learn real fast what the optimal firmness of the links should be. Better under-stuffed a bit rather than over stuffed. More twists will tighten up a loose link. Twisting an over stuffed one will likely burst the casing. There are several ways to link, and no shortage of how to videos online. Have fun with it. If any burst on you, simply remove the meat and put it back in the stuffer and trim the casing.
I think that linking after is just easier, especially for a beginner. Like Smoke em if you got em said it lets you manipulate the tautness of the link without having to deal with the stuffer also. it's also easier to get a consistent link size.
I can definitely see this. I'm planning to make two marks with a sharpie on my sheet tray for 5 or 6 inches. That way I can move the sausage closer to the edge to gauge the length better.
Michael_in_TX the team always did the batch by weight. They covered a small scale with plastic wrap, weighed (IIRC 6 oz) then twisted. Food cost was the main reason, but consistency a close second.
When I did this commercially, we'd twist brats and similar sized sausages as we went, wieners and such after, not sure why (and we'd often braid the wieners).
I’ve always twisted after. Seems I get more even results. Hope you enjoy doing this. It’s worth the effort and very satisfying. Now you’ve got me wanting to get back at it.
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