Filling and Knotting Sausage Casings

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By Joyce Molyneux

Published 1990

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A. Using a piping bag – for fresh sausages and boudins

  1. Place the filling in a large piping bag fitted with a large plain tube. Working with lengths of sausage casing about 1 metre/3 feet long, feed the washed casing onto the piping nozzle, getting as much on as possible and holding it in place with your left hand (1). Do not tie a knot in the end of the casing as this will trap air as the casing is filled.
  2. Twist the piping bag above the filling and, holding the bag in your right hand, gently squeeze the filling into the casing, gradually releasing the casing as it fills up. Pack the casing well, leaving no air bubbles. Leave a short length of casing unfilled at each end.
  3. When the casing is filled, remove from the nozzle and, using button thread or very fine string, knot the far end tightly. Knot with thread or string at 10 cm/4 inch intervals to make the individual sausages (2).