I normally only make pan sausage or chorizo if I'm making my own sausage. I've always used a processor for my linked sausage, but not anymore. I'm planning on making a bunch of link sausage (fresh) this weekend, I only have one question though. Using natural casings, after I stuff the casing/tie the ends/& twist into links do I have to tie each one of them before I cut them or will the twists keep them closed? I've spent hours on You Tube but haven't found my answer yet. I've either seen people tie every link with string before cutting, or just twist the links & bag them like that. Just don't want them coming open on me. Please advise, thanks!

Also, I've seen some people twist all of the links the same direction & some twist the links in opposite directions. Which is best?

if im doing round links i tie the ends, if im doing hot dog links i just spin in opposit directions

But for the hot dog links, after you twist them can you separate the links without them coming open? I want to separate the links before I bag them.....

How are you gonna cure the links ?? If your smoking and leave enough room to spin 6-7 times you should be fine with cutting them after you cure.

I'm not curing any, making all fresh sausage.

Looks like I finally found my answer. Twisting & cutting seems to work just fine, finally found a good video. I stocked up on seasonings today, went with Legg's Old Plantation. On the menu is....hot & country style pan sausage, Cajun sausage, kielbasa, bratwurst, hot links, hot Italian, & sweet Italian. Looking forward to the weekend! Stopped by Allied Kenco Sales today & wow.....I could spend all day in that place. They have an awesome selection of meat processing products!

The MAIN TRICK to all of this is: refrigeration after twisting. Yup, that's it. Once you twist them all up, put the links on a pan and stick'em in the fridge to cool for about an hour. The casings will firm up slightly and hold their spin better.

Thanks!

How did your sausage turn out? Was gonna try to make some this weekend? Is it ok not to cure the meat, just "make it fresh"

Thanks

x2

I am curious about what you thought of the seasonings.

You can cut the links, and they will stay together as long as you twisted them enough. We turn our links 3 or 4 times on each side, as long as they are stuffed pretty full.

If you need casing, we have some sheep casing that a customer was supposed to buy, but didn't. I'll make you a deal on it if you're interested.

+1, cut and twist holds good.