SC - Food Preservation

[Diana Skaggs]

THLady Morgan MacBride, Meridies wrote: <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?"

Check your local cooking shop for a sausage stuffer.  It looks like a 
funnel with a larger tube, say 1" in diameter.  After the casings are 
cleaned and soaked (ask the butcher if he will clean them for you), 
slide the casing over the tube end of the stuffer.  Tie a knot in the 
end of the casing.  Then stuff with sausage mixture, don't pack it too 
tightly or your casing will burst when the meat swells during cooking.  
Good luck!  Leanna of Sparrowhaven

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