When dealing with raw sausages, it’s important to cook them whole and cut them afterwards.
If you prefer, you can also bake your sausages as described in the following method below.
Note that thicker sausages may need to bake longer. Extremely large or thick links may need to be baked anywhere from 40 to 60 minutes. If cooking them this long, however, you should turn the sausages at least once.
Place the pork chunks into a separate bowl.
If you don’t have a bowl big enough to contain all of the meat, divide the wine servings evenly: three tablespoons in one bowl, three in the other.
Don’t tie the end of the casing until all of the meat is in it.
You might consider enlisting the help of a friend. That way, your partner can push the meat into the grinder while you shape the sausage in the casing.
The meat grinder will take care of pushing the casing off the stuffing tube, so you don’t need to worry about that.
You might consider making the first twist right in the middle of the giant sausage. Then twist again in the middle of the smaller sections.
