Helen Witty, Elizabeth Schneider

Sausage-Stuffing Procedure

Appears in
Better Than Store-Bought: Authoritative recipes that most people never knew they could make at home
Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

  • About
Although it is possible to stuff sausages using a funnel or a pastry bag, it is messy and overly time-consuming. We suggest using a sausage horn attached to a meat grinder or one of the all-purpose machines that have such attachments.

Cut off the amount of casing you think you might need (don’t worry about wasting any—you can always return the unused part to its salt box if you’ve pulled out too much). Open one end of the casing, slip it onto a faucet, and begin, slowly, to run cold water through it. If you find any holes, snip out the damaged part of the tube and keep the remainder. Fill each length of casing with water, keeping it free of twists and knots while you do so; let the water run through for about a minute. Place the rinsed casing in a bowl of tepid water while you continue with the preparations.