Tying Sausage Links: Help

[Catcher20]

In about a week or so, I am going to make my first batch of homemade venison sausage. I have the recipe I want, the meat, the grinder, stuffer, and the casings all accounted for.

All of the sausage will be fresh links and not smoked due to not having access to a smoker. My questions is, how do I go about making the tied off "horseshoe links" like my meat processer has done in the past?

Do I make one long link, tying off the opposite ends, and then just cut the links to the size I want, and then tie each end accordingly? Or do I feed out a link, cut the casing once I have my desired length, and then tie off the ends and repeat the process until I have all my links finished?

All the youtube videos and articles I have seen are showing me how to link the sausage, but I want to know how to make individual links that can be vacuum wrapped and frozen for later. The picture is what I am shooting for, but obviously not smoked. Thanks in advance.

[AntlerCollector]

You can make one long one or simply twist it as you go. That way they can be the length you want pre cooked.

[Catcher20]

You can make one long one or simply twist it as you go. That way they can be the length you want pre cooked.

If you twist as you go to the desired length, what happens when you go to cut them to size? I would imagine the ends come untied.

I would like to have them two links to a vacuum seal bag, and I am not sure how to go about doing this.

[panhandlehunter]

I leave the casings a little long, cross them, and then tie both ends with one piece of butchers twine.

[Walker]

Twist each link the opposite direction of the last one. I put 3 twist each direction then cut in the center of the twist the.best you can judge. Ive never had a twist come undone.

[Catcher20]

I leave the casings a little long, cross them, and then tie both ends with one piece of butchers twine.

So you cut the casing as you are stuffing, correct? Then take the ends that aren't stuffed and tie them together with the twine?

[Catcher20]

Twist each link the opposite direction of the last one. I put 3 twist each direction then cut in the center of the twist the.best you can judge. Ive never had a twist come undone.

There isn't a need to tie each end off with twine? I find it fascinating that they ends wont come untwisted.

[Smart]

We stopped tying years ago and just pinch out an inch and twist the casing. The cold smoking process dries them closed. So much easier and faster. individual links make for easier packaging and each link is incased so when you cook it it hold in the juices.

Never understood the folks that smoke a full length casing, then slice that link into manageable links and package with the link ends completely crosscut and open.

Here are a couple of our sausage day pics.

[AntlerCollector]

Sorry I missed the fact that you were not going to cold smoke them. Yes it will come unwrapped if left raw. It needs some smoke to keep them shut.

[Smart]

Sorry I missed the fact that you were not going to cold smoke them. Yes it will come unwrapped if left raw. It needs some smoke to keep them shut.

Dang i missed that too...I saw smoke in there and just assumed

[Jason85]

Twist each link the opposite direction of the last one. I put 3 twist each direction then cut in the center of the twist the.best you can judge. Ive never had a twist come undone.

^ this. That is how most butchers iv seen do it

[panhandlehunter]

So you cut the casing as you are stuffing, correct? Then take the ends that aren't stuffed and tie them together with the twine?

Yes. It's probably a little slower but that's the way I like to do it. Just leave about an inch on each side, cross them, and tie with a piece of twine.

[Catcher20]

We stopped tying years ago and just pinch out an inch and twist the casing. The cold smoking process dries them closed. So much easier and faster. individual links make for easier packaging and each link is incased so when you cook it it hold in the juices.

Never understood the folks that smoke a full length casing, then slice that link into manageable links and package with the link ends completely crosscut and open.

Here are a couple of our sausage day pics.

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Those look incredible! The only catch on my end is that I am not smoking them... once made they will go straight into foodsaver bags and into the freezer until cooked on the grill or skillet (I will try smoking them one day, but not this time... baby steps).

However, is it just the twists on each end or do you tie a knot in the casings somehow?

What I am picturing having to do is as the meat is being stuffed, I will form a 18"-20" length, cut the casing a little long, and then tie each end individually forming the "horseshoe".

Bear with me here as I am complete novice at this...

[Catcher20]

Yes. It's probably a little slower but that's the way I like to do it. Just leave about an inch on each side, cross them, and tie with a piece of twine.

What length (unfilled extra casing included) has worked best for you?

[Smart]

If you twist as you go to the desired length, what happens when you go to cut them to size? I would imagine the ends come untied.

I would like to have them two links to a vacuum seal bag, and I am not sure how to go about doing this.

If you are not going to smoke them, you would probably be better off tying. You want the casing to stay closed so when you cook it, the juices don't leak out the end.

You could just get the twine and tie an overhand knot on each end if you don't want to get learn the art of tying sausage. Just wrap it around the link about an inch in, tie it all the way down and do the other side the same. Take the little meatball you make and put it back in the stuff pile. The link ends don't have to be touching like your pic.