The Texas BBQ Forum

When I make my deer sausage, I plan to just use one continuous link that I can tie (each end) to the top of the dowel rod and let the rest hang down. Not worried about making shorter links...Total length will be about 14-16 inches....My rods will sit about 8" high and be 30" long....

I wasn't sure how to tie them. Should I leave extra casings on the ends to tie to each other on top the dowel rod? How about butcher's twine??

I though about installing some little hooks...screw them into dowel rods to hang them on.....

Butcher string works just fine for me. CF

how do you attach it...do you tie the end of the link itself to the butcher's string???

Just tie closed one sausage end nice and tight don't cut the string leave 4" of slack and go tie closed the other end of the sausage by cutting the supply end now make a loop out of the 4" of slack and tie with a half granny knot.

this is the way I do it. I used to horseshoe them, but I found this to be much easier for me. I don't use string on the end, only because an over-hand knot seems to work just as good.

http://www.youtube.com/watch?v=pHa9vTxOsJE

so what does that look like when he is done??

Here's a 5 pound run of fresh brats. Using that method, after some practice, I can literally stuff and link 5 pounds in 5 minutes or less.

Neato.....i think i'm gonna stick with one long link and hang in a "u" formation for now since my rack will be so low