Message #108803

[RisingSunT]

Thanks for the pics, that was great. It is always great seeing the whole family getting involved. Our family has made homemade sausage all my life. One thing we do differently is cut the sausage (every 18-20 inches), then twist it in the middle and hang it over a broom stick and then  put it in a smoke house. I like the way that ya'll did this by just laying it all in the smoker.

Do ya'll put a little twist in the link when it is coming out of the stuffer or do you wait until you finish the whole gut lenght and then put the twist for each link.

Thanks for the post!