Sausage casing storage (was SC - Re: Food Processors and the lists Opinion)

[Sue Clemenger]

Chicken sausage...ooh, yummy....what was used for the fat content?  We
have some folks here in the Barony who can't eat pork (various
dietary/religious reasons), and I was figuring I'd have to do some sort
of all-beef "kosher" type sausage, but chicken sounds intriguing....
- --Maire

LrdRas at aol.com wrote:
> 
> In a message dated 9/5/00 5:34:35 PM Eastern Daylight Time,
> NJSasso at msplaw.com writes:
> 
> << So far, Le Menagier's recipe has been a favorite around here (hot smoked),
> though I have numerous more recipes on the drawing board. I'll appreciate any
> recipes developed, Hauviette, and I'll post my Menagier version this evening
> if it isn't already webbed off my personal site.
> 
>  niccolo difrancesco >>
> 
> A wonderful chicken sausage from al-Baghdadi was posted a while back which I
> redacted and served at feast. Perhaps Stefan put it in his Florithingy or
> some who is better organized than I has kept it....and can repost it.
> 
> Ras
> The test of good manners is to be patient with bad ones.- Solomon Ibn Gabirol
> http://members.aol.com/AbhainnCG/
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