separating sausage links

kgadzia · Joined: 13 Nov 2008 Posts: 1

My wife and I just made our first batch of italian spicy sausage with pork, elk and beef. It turned out great, But.....

Does anyone know how to separate the links individually? We fed out about 8 links worth in a coil then gently pinched and twisted to form each link.

But then I was afraid to cut them into seperate links because they might spill out.

So cooking them on the grill was a chore as connected links.

Although when they were nearly cooked - I did cut them into individual links with no problem?

Can I do this before cooking them?

Thanks for any advice.

Captn. Kirk

salmonclubber · BBQ Fan Joined: 16 Jan 2007 Posts: 100 Location: Forks WA

kirk

i usually let them set for an hour after i link them then i cut the links and some do unravel but most stay linked together and i lose no meat from the ones that do bust open

Huey
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broncosmoker · BBQ Pro Joined: 04 Aug 2007 Posts: 717

I put them on some wax paper then put them in the freezer for about 30-45 minutes, then take them out cut them and then into vac sacks.

jerrykr · Joined: 06 Apr 2007 Posts: 24

personally, I stuff the casings to where they are full, but not under a lot of pressure. I twist as I stuff, and I just cut them apart when I finish stuffing. If the casings are stuffed too full, the meat will probably spill out. Mine don't.
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Primate · Joined: 18 Nov 2008 Posts: 5

I worked for 5 years or so at a local high end meat market where we made our own sausage and from personal experience after letting the segmented sausage links sit for a couple hours they cut and stay rather well. I tend to think it has to do with not having enough twist in the casing between links that causes issues.