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HOW TIGHT SHOULD THE SAUSAGE BE STUFFED?How tight you stuff sausage casings depends on the type of sausage and how it is to be linked. For natural casings: When making a rope sausage, without linking, stuff to slightly less than the maximum expansion of the casings. If linking by hand stuff 4-5 mm (1/4”) below the maximum expansion of the casing. Hand linking can put uneven stress on the casing. By under stuffing, you can reduce breakage during linking. Check the firmness of the link and adjust the stuffing pressure.HOW DO YOU SOAK OUT CASINGS AND FOR HOW LONG? Salted Hog Casings:For best results soak over night in refrigerator in water that starts out at 90º F (32.2ºC). If in a hurry, follow these instructions but understand that you may not get maximum expansion capacity from the casing. Rushing the soaking process can result in the casing being sticky and they may not slide easily from the horn. This can result in breakage and sausage that is irregular in diameter or too small. Link Bratwurst's Additional Note: Flushing the inside of the casings allows better sliding onto and off the horn. Open the end of the casing and dip it into the bowl allowing a bubble of water to enter casing. Pull casing out of bowl and water bubble will follow down casing until it comes out the other end. You can do this with a faucet as well. The fast soak:Rinse salt from casingsSoak in fresh water at 70º F (21.11ºC) for 1 hourSoak in fresh water at 90º F (32.2ºC) for 1 hourPlace in fresh warm water 90º F (32.2ºC) at the stuffing table Sheep Casings:Soak in fresh water at 85-90º F (29.44ºC - 32.2ºC) for 30 minutesPlace in fresh warm water at the stuffing tableHOW CAN I MAKE MY CASINGS MORE TENDER?Soak casings longerAdd lemon juice or pineapple juice to the soak water.Use proper moisture levels during smoke cycle.WHY ARE THE CASINGS TOUGH AFTER COOKING FRESH SAUSAGE?Sausage was cooked in a pan too hot and too quickly.Casings were not soaked long enough.Origin of casing.Sausage was under stuffed
