[Sca-cooks] sausage report

[Sandra Kisner]

>Lesson five: Someone will have to give me the solution to this one later.
>When I went to parboil both the bratwurst and the andouille, they
>untwisted.  I now have whole sausages that are as long as 20 inches.
>
>Maggie MacD.

     I haven't tried making my own sausage (yet), but I seem to recall hearing that the way to avoid untwisting links was to alternate twisting clockwise and counter-clockwise as you formed the links.

Sandra Kisner
sjk3 at cornell.edu