Don't know your Rookwurst from your Wiener? No worries, newbies, The Casing Boutique has prepared the ultimate easy-to-use preparation guide, great for first-timers and old hands alike.
Equipment
- Sausage Filler or Stuffer
- Meat Mincer
While there are mincer machines that combine stuffing or filling in one, it's best to do them separately or your sausages can end up too moist.
Stuffing Tip
It's better to very slightly over-stuff than under-stuff your sausages, since fat and moisture will escape during cooking, making the meat shrink. Just not too much or the skin will snap open when you cook it.
Cooking Tip
When cooking sausages, start on a low heat, rising to hot. If you throw your sausages straight onto hot heat, they will burst.
Preparation
- Soak your casings for the correct amount of time. (See our Casing Preparation Guide for instructions).
- Prepare your mix – different types of sausages require different mixes.
1. Place the sausage mix into a piping bag or stuffing machine with an appropriate sized nozzle for the casing.
2. Remove the casing from the water and slide one end onto the piping nozzle, sliding right along the nozzle until you come to the other end of the casing. Tie a knot in this end of the casing and slide right up to the nozzle.
3. Begin piping the sausage mix into the casing, ensuring the meat is filling the casing evenly. Once full, tie off near the end.
4. Pinch and twist the casing at six-inch intervals several times to create your sausages, alternating directions.
5. Once the above has been completed, your sausages need to be hung in a cool, dry place for around 24 hours. This gives the casings time to dry out, and the flavours time to steep and develop to their full potential.
6. 24-hours later, your sausages are ready for eating.