Sausage Making Tips

I make turkey sausages at present and because of my father to buy the wrong thing, I have both natural and collagen casings. Started last night used the envelope stuffing and collagen, and while I liked the look uniform and the size of sausages, they were extremely difficult to turn and keep them separate (Yes, I was running the direction of twist). I ended up tying them because I was having so much trouble with it. I do not know if this has to do with my method (I have done extensive research on this subject and I really feel like I'm following the instructions properly) or the type of housing. I was thinking of trying natural casings evening and see if it does better. Advice or suggestions on this? I would appreciate any input on meat in general (please no jerks here, I'm tired of weeding smartass comments to my answers. You should be able to remove items if people want to give a stupid answer ...). Thank you

I used both for many sausages I made as head of my international career 20 + years in hotels, collagen is better, but hard work and you have found does not twist as separate a natural casing, I used pork and lamb casings for the physical type, even got the biggest cow of the butchers to Italian salami and size used also to the Haggis, more easier than the stomachs of sheep, natural casings soak and rinse.

I made sausages meat may, seafood and fish, even wild game, I did dry, cool and even smoked many types of it is sometimes little trial and error to doing things, and try not to over stuff natural casings and collagen are a bit more forgiving it.

Use the natural casing. They are a little more difficult to obtain a uniform size, but you get the hang of it. They twist more easily. Try the sausage.

Whitters Hi, I'll start by saying that I have never used Turkey as a sausage, unless the joke is neck. I usually use pork or beef or a mixture of both. As you know, the meat should be ground twice for ease of stuffing, mix and possibly firing. A major reason not to link sausages or hanging is that the casings are too full. You do not say how you prank / by machine or hand.
If cons I would normally use a funnel, put the case on this issue and of course fill the cone of the funnel. The guts (and I would use natural casings) should be well brine to both soften and help sterilize. There are a few tips and tricks on the site below that I hope will help you. The recipe is for pork sausages, but that should not make any difference to your recipe. It is quite a difficult thing to get right the first time but I'm sure they're fine. They may not look like winners of the competition, but it will take practice. In a butcher shop, they make every day, so they can look better than yours to begin with, but at least with yours, you know what they contain. All the best. Rab

http://thespicysausage.com/sausagemaking ...