Gilles Verot, Nicolas Verot

Workshop: Stuffing a Sausage

Appears in
French Charcuterie at Home: Terrines, Rillettes, Saucisses, & Pâtés En Croûte
French Charcuterie at Home

By Gilles Verot and Nicolas Verot

Published 2024

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STEP 1 Soak the casings in warm water.

STEP 2 Tie a knot at one end of a casing.

STEP 3 Fill a pastry bag with the sausage filling.

STEP 4 Slide the casing over the pastry bag.

STEP 5 Squeeze all the meat into the casing, ensuring no air is trapped.

STEP 6 Portion sausages to the desired size by pinching one end and then twisting the sausage away from you to tighten.

STEP 7 Once the sausages are portioned, snip off the ends.

© 2024 All rights reserved. Published by Tra.