How to Use Stripable Sausage Casings

Create your sausage mix. This will involve cutting up meats (typically beef, chicken, and pork, although more varied meats make for better sausage), as well as the other ingredients, such as onions and garlic. Be sure to add plenty of spices.

Place the sausage casing over the output slot of the grinder. Make sure the casing completely surrounds the output slot, with all the material against the sides of the machine and only a little hanging over where the meat will come out.

Check your casings to see if the ends are knotted. If so, position the knot on the outside of the casing, facing away from the grinder. If not, pull the casing away from the machine and tie it off by making a manual knot or by using a metal strip to clip the end.

Grind the meat mixture into the casing. As you grind, the meat will come out of the output slot and into the casing, where it will bump the end and move the casing forward to create more room. Hold the back edge of the casing firmly in place, so the front of the casing feeds gently while the rest remains in place, completely surrounding the output slot.

Twist off a link every foot or so: stop the ground meat production but still feed out a little casing to produce a space of unfilled casing in the middle of the sausage. Twist the sausage, effectively separating that link of sausage. After the twist, continue grinding more meat into the casing, where the twist you made will serve as the new knot end.

Continue making links until you have used all the meat mixture, and then feed out an inch of extra casing. Tie off the end of the sausage by making a simple knot or using a clip made from a strip of metal.

After your sausages have cooked, simply strip away the casing and you will be left with the tasty cooked meat inside. The best way to do this is to cut the sausage in half, grip the end with one hand (or poke it with a fork), and pull back the casing from the edge where you made the cut.