Instructions

Casing prep

• In large bowl, combine warm water and 2 tablespoons vinegar.
• Soak sausage casings in solution for at least 60 minutes.

Meat prep

• Cut up meat into small cubes.
• Place meat and seasonings into food processor, but don't add water yet.
• Process for 5-10 minutes, slowly adding water as needed until mixture becomes a liquid paste.
• Once mixture has all become one color and consistency, let sit in fridge for at least 1 hour.

Stuffing

• Load casing on sausage stuffer and tie tip, trying to keep all air out of casing.
• Slowly run meat mixture through stuffer, filling the casing tight but not bursting.
• Don't worry about tying links yet. Wait until all meat mixture has been stuffed.
• Once all meat is in the casing, tie end.
• Measure out desired link size and twist casing to tie links.

Cook

• Bring large pot of water to boil.
• Reduce heat and add in links.
• Boil over low heat for 20-25 minutes.
• Cut links apart and remove from water.
• Rest links for 10 minutes.
• Grill, fry or bake links, as desired, to finish cooking and crisp up outside casing.
• Place in bun and top with favorite condiments.