Proper Way to Tie Links

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

Proper Way to Tie Links

Postby MCHILT » Wed Dec 21, 2005 4:21 pm

I will be making Italian sausage for the first time this weekend. I purchased collagen casings, but have just learned that these can not be twisted to make links . . is this correct? Assuming it is, what is the proper way to tie links? Any special type of knot? String?

Thanks
MCHILT
Newly Registered
 
Posts: 1
Joined: Wed Dec 21, 2005 4:17 pm

Postby aris » Wed Dec 21, 2005 5:02 pm

You can link collagen casings. Check this link:

http://home.pacbell.net/lpoli/Tips.htm#Linking

With collagen you may want to under-stuff the casings as they do not stretch like natural ones. It will take some practice.
aris
Site Admin
 
Posts: 1875
Joined: Fri Jul 16, 2004 12:36 pm
Location: UK

Postby othmar » Thu Dec 22, 2005 2:48 am

aris is right with his advice, but if you still would like to tie the links it can be done with a simple double slip knot just don't tie to tight as the casing could be cut.
Meat is good and healthy Master Butchers Choice
User avatar
othmar
Registered Member
 
Posts: 132
Joined: Sat Jun 11, 2005 6:01 pm
Location: B.C. Canada


Return to Beginners

Who is online

Users browsing this forum: No registered users and 7 guests