How to Stuff Sausages

Making your own sausage links—rather than patties—requires a few extra tools. Don’t get carried away with expensive oversize products unless you intend to start selling them retail. To make my recipes, you will just need the items listed below. Luckily, all are available in kitchen supply stores and online.

Take out some of the casings. You need 15 to 18 feet (4.6 to 5.5 m) for a 5-pound/2.3-kg batch of link. Put the casings in a medium bowl and set it in the sink. Rinse the casings under cool running water: Hold one end of each piece of casing open under the tap and flush it out by gently running cool water through it. (Once you fill part of the casing, use your hands to push the water through to the other end.) Fill the bowl with fresh, cool water and let the casings soak for 10 minutes.