The Accidental Smallholder Forum
Food & crafts => Food processing => Topic started by: suziequeue on September 22, 2013, 09:45:37 am
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Anybody got any top tips on getting casing onto the nozzle of my sausage stuffer?
I decided to make some cocktail sausages for a party next week using chipolata casing. They didn't come on a spool and I am having a bu**er of a time trying to get them onto my 11mm nozzle. They seem to go on OK but then I can't easily slide them on without holes appearing in the membrane. I have checked and thee casing should fit onto an 11mm nozzle.
Should I put some olive oil on the nozzle or something?
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Well - went back after sharing this to put the next one on the nozzle and three have gone on perfectly without any problems. Maybe the first one was just a super narrow one.
Anyway TAS - thanks :thumbsup: :excited:
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Make sure you've soaked them in water for long enough the longer they soak the more flexible they'll get. Overnight is ideal but you can get away with just a couple of hours.
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Yes - I think that's the key as these later ones (after I had been struggling for an age with the first one which hadn't soaked for as long) are much easier now. I also ran them through with some water to stretch them out a bit.
Am now proud owner of about 100 "hot and spicy" cocktail sausages :excited: :excited:
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Am now proud owner of about 100 "hot and spicy" cocktail sausages :excited: :excited:
You can enter them in the sausage competition at the Scottish Smallholder and Grower Festival :trophy: