Hints and Tips

• Squeeze the sausage between the thumb and index finger as you are  filling. This helps prevent overfilling.
  
• Link the sausages by pinching, then twisting. Twist the first link to the left and then the second link to the right - this helps prevent tangling.
  
• Refrigerate the sausage overnight. This will help the skins to soften, help prevent splitting when cooking and the sausage meat to marinate with the spices.
  
• The sausages can then be frozen, cooked or smoked.  
  
• Always remember to cook the sausages slowly on a low heat and make sure that they are thoroughly cooked in the middle.
  
• For further information click on:  www.sausagemaking.co.uk

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