DIY Venison Sausage Links.... Where did I go wrong?

[BackSpasm]

Anyone out there make their own sausage?

I used collagen casings to make my own brats and the end result was beautiful UNTIL I tried to cut them apart (casings would all unravel when cut) or cook them (casings unwravel and burst uncontrollably when cooking.

My leading theories on this failure are:

Wrong sized casing for the size nozzle? ( used LEM 21 MM casings)

Not enough or too much soaking? The package says dont pre soak casings but every other source says soak for an hour. I ended up doing a 45min ish soak

Overstuffing? Too much sausage for the tubes to contain

Too much air? Expands a lot when cooking and makes casings blow up


Anyone have any ideas out there? AFter watching some videos its unclear where I went wrong

 

[Jtaylor]

I smoke or cook mine in long links twisting for hot dog or sausage size. When I have to cut the link, I twist and tie a knot. Some casings you soak, some you don't. I follow the label instructions on the casings.
Once they're smoked or partially cooked I've never had an issue of them unraveling.
As far as the air goes, you need to hold tight enough but not too tight to allow the meat in the casings to fill the gaps. If you see big air gaps you're doing it wrong. I've poked the air bubbles with the tip of a knife but that'll also allow the juices to escape when cooking or smoking and makes for a drier final product.

 

[Nosaj]

I had similar results and have switched over to natural casings with much better results.

 

[Horn]

I think soaking collegen was a mistake, it's only natural casing you rinse and soak I believe. I would also guess that you over stuffed and/or twisted them up too tight. I've struggled with linking sausage too. Definitely twisted them right up like balloons

I'm going to guess you've seen this already but here's a link from Waltons . If you notice at about 5:00 minutes his links have exposed filing on the ends, so not much pressure on those casing when he cut them or it'd squirter out.

Also Waltons meatgistics is great resource if you want to nerd out on meat processing

 

[BackSpasm]

Thanks guys, this is encouraging. Idk why I assumed it was so straight-forward and easy. I think I overstuffed the casings and should have ran them dry. You live and you learn I guess

 

[elk yinzer]

Why not use natural casings?

 

[BackSpasm]

Why not use natural casings?

I couldnt find them locally and the collagen ones are shelf stable for a long time! Plus I didn't know it mattered so much haha

 

[Iron_llama]

I couldnt find them locally and the collagen ones are shelf stable for a long time! Plus I didn't know it mattered so much haha

I've only used hog casings for brats, and collagen for snack sticks. I've also made bratwurst patties and they are an excellent addition to both cheeseburgers and breakfast. If I wanted to make brats and didn't have hog casings, I'd probably make patties before I used collagen casings.

 

[Hunter260]

How did you cook them?

 

[BackSpasm]

How did you cook them?

So far very poorly lol

I think smoking them might help them stay together but I haven't go there yet. My boy likes the filling so I have that going for me and he doesn't know it looks like a pan full of dog turds

 

[Iron_llama]

So far very poorly lol

I think smoking them might help them stay together but I haven't go there yet. My boy likes the filling so I have that going for me and he doesn't know it looks like a pan full of dog turds

Try simmering them in broth (if your boy is at school, beer) and onions and kraut, in a covered skillet. When they're done you can "toast" them up in a pan or on the grill.