Zept
Contributor
In this part of the world (SE Asia), what you want to do is common practice. Sausages come with 5-6m (15-20ft) of string attached. The string is some sort of black nylon cord, about 2mm (1/8in) thick. You need to be able to see the string and handle it easily.
My sausage is like a giant orange condom -- it is open at the bottom. The two sides are bridged by a piece of narrow webbing, to which I tie the string (see attached pic). At the other end of the string, I have a small stainless steel clip. I store the sausage rolled up with the string wrapped around it.
To inflate the sausage, I unroll the string, dropping the clip so the string hangs straight down. I use my octopus to blast air into the bottom of the sausage and let go, allowing the string to run up through my fingers. I then hang on to the string, maintaining some tension in the line, until my safety stop is complete.
Don't overfill the sausage -- the air will expand as it rises, so it only needs to be about one quarter full. Be ready to let go! The other important thing is to know where your string is and keep it away from anything it is going to catch on -- fin buckles, BC etc. If the string snags on you or your buddy, you can be dragged up to the surface -- very nasty. Having a weight on the end of the string makes it easier to manage. Alternatively you could use a small reel -- probably a safer option.
Whether this will work for you depends on the design of your sausage. If it was designed to be inflated at the surface, it may not. Also, BE VERY CAREFUL. If you have any doubts about the best way to do this, get some instruction. The sausage will go off like a rocket and you don't want to go with it!
Zept
PS: If anyone can suggest a better (safer) way to do this, please do so!
My sausage is like a giant orange condom -- it is open at the bottom. The two sides are bridged by a piece of narrow webbing, to which I tie the string (see attached pic). At the other end of the string, I have a small stainless steel clip. I store the sausage rolled up with the string wrapped around it.
To inflate the sausage, I unroll the string, dropping the clip so the string hangs straight down. I use my octopus to blast air into the bottom of the sausage and let go, allowing the string to run up through my fingers. I then hang on to the string, maintaining some tension in the line, until my safety stop is complete.
Don't overfill the sausage -- the air will expand as it rises, so it only needs to be about one quarter full. Be ready to let go! The other important thing is to know where your string is and keep it away from anything it is going to catch on -- fin buckles, BC etc. If the string snags on you or your buddy, you can be dragged up to the surface -- very nasty. Having a weight on the end of the string makes it easier to manage. Alternatively you could use a small reel -- probably a safer option.
Whether this will work for you depends on the design of your sausage. If it was designed to be inflated at the surface, it may not. Also, BE VERY CAREFUL. If you have any doubts about the best way to do this, get some instruction. The sausage will go off like a rocket and you don't want to go with it!
Zept
PS: If anyone can suggest a better (safer) way to do this, please do so!