Brats question... Now what?

[Njlungbuster]

So I just finished stuffing my natural hog casings. I did about 12 and a half pound of regular blue ribbon brats and about 12 and a half pound of blue ribbon brats with high temp cheddar. Twisted them up into links and now what? Do I have to let them sit out and dry a little bit before I cut the links and package them or should I cut and freeze them now? Will the moisture on the outside be bad if I freeze them right now? Please help thanks.

[craigrice]

if you are making fresh and I assume that your ,putting them in the freezer after cutting and before vacuumed packing will keep them from flatting out

[Joe Hell]

Njlungbuster I like to lay mine out on a sheet tray refrigerated overnight to dry them up but it’s not completely necessary. As mentioned previously if you are going to vacuum pack them it helps to partially freeze them first

[Parksider]

Njlungbuster Definitely cut and lay them out in the freezer to stiffen them up before vacuum sealing. I’d also put some parchment paper on the tray…just sayin’…

[AdamCA]

Something else to keep in mind, if you have the ability to control the level of vacuum on your machine it is a good idea to turn it down to about halfway. The reason being is I have found if I vacuum pack Fresh sausages on the maximum level they will flatten as they thaw out. Another way to combat that problem would be to just cut open the bag when you pull them out of the freezer, but I never remember to do that so I don’t use the max vacuum when I package them.

[s.a.m]

I run 35 seconds of vacuum on the chamber when sealing they flatten just a little, but I don’t freeze prior.

[Jonathon]

Njlungbuster Personally I freeze first but another option is Foam Trays if you didnt want to do that. Place the brats on the foam tray then the tray in a vac bag and seal it. More expensive but it is another option.