Emulsifying, Stuffing, Poaching and Shocking Sausage

: Once farce is emulsified, stop mixer, turn the dial to 2 and mix for 50 rotations

: Make sure your piston relief valve is open to avoid any air bubbles during the stuffing

: Folding back and forth will help push the sausage back. This is key when you are by yourself

: Continue to go back and forth with the twisting till all casings are skin tight

: Every inch and a half prick the sausage with a sausage pricker to avoid bursts during cooking

Tags: casings, fat, meat, pig, poach, sausage

3 comments

Rama on December 29, 2008 at 2:19 pm

I remeber doing the exact same thing back in school, thanks for the trip down memory lane http://picasaweb.google.com/ramakho/FishReviewDay2#
Dave in VA on February 27, 2009 at 4:26 pm

Quick question: I’ve tried using salt-preserved natural casings, but can’t seem to get that funky smell out, even after multiple rinsings. I’ve gone to using collagen casings. Any comments on collagen casings, esp. tips on how to get twists to hold? Thanks again!
Ryan Farr on February 27, 2009 at 4:44 pm

I would go back to using natural casings and explore another source for you intestines. I find if I soak them in water for 4-5 days prior that really helps with the end texture and smell. If you still don’t like the smell maybe try soaking them in milk. I don’t really have any experience with collagen casings, don’t you buy the clamps? I would tie the ends as tight as possible and then tie it in the center to create 2 sausages. Hope that helps, good luck.