Hi!
Does anyone have any tips for casing fresh chicken sausage? I am using hog casings, and am trying to avoid tying them off at each end, as it is too time consuming.
The amount of fat and liquid is trivial, but they are slippery suckers!
This is a fresh sausage, made with thigh meat. I am draining the chicken to remove any excess moisture and using a fan to dry them while finishing them up.
They still like to decompress and if I cut them separately the meat likes to come out the ends.
Trying to avoid any binders in the meat and am going all natural.
Any feedback would be appreciated!