Dan Moore
TVWBB Fan
I just received a copy of Bruce Aidell's book, Complete Sausage Book and I was reading about creating sausage links. The author suggests how to pinch and twist the casing to create links but at the end, he says to seal the ends. My question is: How do you seal the ends of the links?
I have a Weston meat grinder and a new LEM 5# stuffer was delivered yesterday. This is going to be one of my winter projects and I would like to become skilled enough with the process so that I can smoke a variety of sausages in the WSM.
Thanks in advance for any help....
Dan
I have a Weston meat grinder and a new LEM 5# stuffer was delivered yesterday. This is going to be one of my winter projects and I would like to become skilled enough with the process so that I can smoke a variety of sausages in the WSM.
Thanks in advance for any help....
Dan