Follow these steps to prepare natural and synthetic sausage casings for stuffing.
NATURAL CASINGS:
Soak in cold water for 30 minutes to remove excess salt.
Rinse several times by running cold water through the entire length of the casing by wrapping an open end of the casing around a faucet and turning on the water – like a water balloon.
SYNTHETIC CASINGS:
Soak casings in water for 5 minutes to make them more pliable and easier to work with.
Once the casings are prepped, follow the instructions below for stuffing the sausage casings.