wittdog
Master Chef
My grandparents did that..left the sausage at room temp to "dry" the casings....I would place paper towels between the sausage and put them into lugs and place in the fridge for them to dry some...
If you have a food saver it's not as big of an issue with the casings being wet...the old way with the butcher paper and plastic bags..you would get more freezer burn...Hope this helps..and please post the recipe
If you have a food saver it's not as big of an issue with the casings being wet...the old way with the butcher paper and plastic bags..you would get more freezer burn...Hope this helps..and please post the recipe