SV: SC - Food Preservation

[Brokk]

	<snip>
> Second, I have the recipe for the sausage, I have a smoker lined up, I
> have even ascertained that the Kroger butcher will give me intestines
> for casing (althought THAT caused a few lifted eyebrow :) ).  What I'm
> not sure about is how to actually squeeze the ground meat product into
> the intestines.  A pastry tube perhaps?  Any other suggestions?
> 
> My grandmother has some device for it, i think it's some sort of
> attachment to one of her
> household appliances (sp?).
> Basicly it's a tray that fits upon an L-shaped tube which has a
> tapered end (and it all fits _somewhere_ on her machine).
> She sort of rolls on the intestines over the tapered end, fills the
> sausage meat in the tray and press the ON switch
> and it all fills up nicely in the intestines.
> IIRC it took her some 40 mins to make 30 m./33 yds. of sausage, but I
> don't know if she was all alone, so the process 
> could perhaps be speeded up a little.
> 
> <snip> 
>   
> Thanks in advance.
> 
> THLady Morgan MacBride
> Meridies
> 
>  Angus. 
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