Stuffing the Links for Crayfish Boudin

Video Transcript

"Hi, my name is Karl James owner, of Creolesoul Catering located in Round Rock, TX and on behalf of Expert Village I'm here to show you a crawfish boudin. Now we're ready to start stuffing links, we got our casings on, we got our mixture here that we're going to load up on the feed tray. Basically once we start this up we'll guide this stuffing the links their selves with our hands as we're stuffing. So we'll turn this on. (stuffing) At this point once you see that you have your mixture now coming through to the end you can actually tie the end of the casing. Give yourself enough room here. Lets turn this back on. (stuffing) We'll stop it here and add a little more of our mixture, to our feed tray and basically you're just shaping the sausage with this hand as it comes out, so we'll continue to stuff these and I'll see you back at the next session."