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When the casing has filled to the desired sausage length, hold the
sausage in place with one hand and detach the filled casing form
the horn and place the sausage on a flat surface.
To make the sausage into smaller sections of sausage, use your
forefinger of your other hand to compress sausage firmly into an
oval shape. This will reduce the amount of sausage in the casing
allowing you to press down hard with your forefinger ready for
twisting.
Wherever you want you first sausage length to be, twist the
sausage 3 times.
Continue these steps until all of your shorter lengths of sausages
are made.
To separate your sausages, use scissors to cut at the twists.
NOTE: DO NOT OVERFILL CASING
: meat and food expands
when heated and will split the casing.
To help relieve pressure inside sausage casing, use a toothpick to
poke a few holes in each of your sausage before cooking.
Ensure all surfaces and utensils that come in contact with the
sausage as it's being prepared are clean.
Wash your hands thoroughly with soap and water often. Bacteria
thrives at room temperature.
Always keep meet cool and refrigerate as soon as possible.
DO NOT
leave meat sitting out.
Keep your working area clean and uncluttered