HOW TO TIE SAUSAGE FOR HANGING RECIPES

Steps:

• Meat and equipment should be super cold so place meats in the freezer for at least 1 -1½ hours. This should be very firm but not frozen. Place all meat grinder parts in the freezer and refrigerate mixing bowl at least 30 min prior to using them.
• Rinse the casing well to remove all salt and run warm water all the way through the casing. Place the casing and soak in warm water (30-40°C or 90-100°F) for at least 1 hour prior to using these. They should be soaked until they are super soft and slick. Keep casings in water until ready to use as it is easier to use them while wet.
• Remove 1/2 of meat from the freezer and with a sharp knife dice into thick chunks. Place into your chilled mixing bowl. Chop all the remaining meat into approximately 2" (4cm) pieces so these can easily go through the meat grinder. Set up your meat grinder and if using KitchenAid set it to speed 4 using the large holes grinding plate. Grind the meat alternating with the fat if you have these separate.
• Sprinkle all the seasonings (salt, pepper, dried herbs, chilli flakes, cumin and coriander powder) over meat. I suggest using gloves so your hands will not freeze but also helps to maintain the meat cool. Toss all meat with seasonings by for about 1 minute. Add 1 cup cold water or white wine and mix meat by hand for another minute until the mixture binds to so that can hold a patty shape. Seasoning Tip! To test your meat for seasoning, make a small patty or two (if you are hungry
• Cover the meat and refrigerate your sausage mixture while getting your grinder all ready and set up for stuffing the sausages. Yay!
• You have two options here: a) oil lightly the outside of your sausage tube attachment – do not tie the end, not yet b) push through some meat untill it starts to come out for about 1 inch. If you chose this you can tie the end as all air has been pushed out. Thread the 1st sausage casing over the tube leaving a long enough tail hanging off the end. If any air bubbles form, don't worry, these aren't an issue as you can prick the sausage to get rid of those.
• Remove ground/minced meat from the fridge. Here it comes the team work. I always need hubby or one of the kids here to push the meat through and I make sure I look after the casing to make sure sausage comes out ok. It is a little easier and you could manage on your own if using an electric KitckenAid gadget which you can set on speed 4 and add meat into hopper, pushing down with the plunger and adding more as you go. You will be able to use one hand to stuff the meat and the other to handle the sausage -let the sausage come out in one long coil, you will make links later.
• The sausages should not be overly stuffed especially if you intend to make links. When you almost reach the end leave a minimum of 6 inch or 15 cm of 'tail' – long enough to work with and tie at the end after making the links. Thread the second casing and repeat until all meat has been stuffed.
• Pinch and spin to make the links. With two hands, pinch off what will become two links, Work the links so they are pretty tight. Spin it towards you several times. Continue this way, alternating, until you get to the end of the coil. Tie off the other end.
• You may also leave the sausages in a coil (I normally do both links and coil) and pan cook, bake or grill. Freeze the rest for later use. Prick them if you see any air pockets so they do not burst when cooking.
• Hang the sausages and ensure that the casings are dry before smoking (if choosing to smoke them). If you have a smoking chambers transfer the sausages in there and hang those on some rods. Open all the vents to create as much airflow as possible. Bring a fan otherwise. This will take a good couple of hours (fan assisted) or more (6-8h). Once dry you can get on with smoking them. (See more on smoking in the recipe).