casing fresh chicken sausage

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casing fresh chicken sausage

Postby lulabell » Mon Jun 27, 2011 4:32 am

Hi!
Does anyone have any tips for casing fresh chicken sausage? I am using hog casings, and am trying to avoid tying them off at each end, as it is too time consuming.
The amount of fat and liquid is trivial, but they are slippery suckers!
This is a fresh sausage, made with thigh meat. I am draining the chicken to remove any excess moisture and using a fan to dry them while finishing them up.
They still like to decompress and if I cut them separately the meat likes to come out the ends.
Trying to avoid any binders in the meat and am going all natural.
Any feedback would be appreciated!
lulabell.
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Postby wheels » Mon Jun 27, 2011 2:25 pm

Hi

Maybe you could 'link' them, there's a video of how to do it here:

http://www.sausagemaking.org/linkingSausages.html

HTH

Phil
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Postby lulabell » Mon Jun 27, 2011 3:12 pm

I have been linking them, but have a client that wants each one separated. That has been my greatest challenge.
Pork sausages are much more dense and don't have this tendency to come undone or push out the sides. The chicken does. With a lower fat content and a dryer product it is less of a problem, but it still happens to some. Thank you for the video though! :wink:
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Postby onewheeler » Mon Jun 27, 2011 3:52 pm

You could try linking singly rather than in threes. First tie off the end. Pinch off the first sausage and twist it anti-clockwise, pinch of the second and twist it clockwise, twist the third anticlockwise etc....

The advantage is that you can put extra twists into the end of each sausage which tends to limit the amount of "undoing" more than when you link into threes. After a few hours in the 'fridge the twisted sections are fairly resistant to untwisting.

Maybe stuff less fully too?

Martin/
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