www.sausagemaking.org

hi all
how the hell do you do it
it takes me ages to put the skins on the stuffing tube
then I can not for the love of money get a nice even sausage
they are all shapes and sizes
I have watched youtube videos done what they say and do
done what it say in books and topics on here
I think I just give up and make burgers much much easy to do

The thing with skins is to make sure that they are well soaked and then to run water inside them taking care that they don't slide down the plug hole. They'll slide on an off the stuffing tube more easily then which makes for neater stuffing. Straight, parallel sided, stuffing tubes help.
I'm still not good at it due to bad eyesight, so I usually get the long suffering Mrs Wheels to do it!
Stuffing is definitely easier with two people (Oh Vicar!)...
...and after that, it's just practice. In a couple of years you'll look back and be amazed that you couldn't do what will then seem so easy.

Burgers, Schmergers...

Phil

I do all you said phil
also I have practice till I am blue in the face with some left over sausage meat
but still can not get a good looking sausage

A picture of your questionable links would help us help you.

it not the sausage links its as I stuff the casings
can not get it even don't mater how much I try
I do everything by the book I soaked the skins as they should be
also rinse them inside and out I even put a bit of oil on the stuffing tube

Is the stuffing tube close in size to the casings you're using? Do you use a clean pin or tack to prick the air bubbles? I find that I have to slow how fast the casings are filled by holding them back slightly at the end of the tube. For large salamis I have to slow the casing by pushing back from the end. As Phil said, practice will make an unusual thing easier.

the stuffing tube is about the same size
i did think of that so changed it a few time to see what size was better
i use a cocktail stick to pop the air bubbles
well taken on bourd what you all said and will try again this weekend
many thanks guys for the info

I struggle when I do the lambs casing as they are so small and finicky.
I actually put them on the stuffer under water, by running water through the tube while pushing the casing on the tube.
When making sausages, I actually shape them a bit by hand after stuffing.

One other thing I just though of: Are your stuffer tubes stainless steel or plastic? I find the ss ones much easier to deal with.

Hope this helps a bit

my stuffer tubes are plastic
did think about getting stainless steel ones