(You’re building the meat bind — it should stick to your palm.)Cover and refrigerate 6–12 hours or overnight for flavor to develop.4. StuffRinse hog casings and keep in cold water.Load sausage stuffer and fill casings carefully.Twist into 6–8” (15–20 cm) links. Prick any air pockets with a pin.Hang sausages in a cool place or fridge for 1–2 hours to dry slightly.
Polish Sausage
