[Sca-cooks] sausage casing

[Angie Malone]

At 09:11 AM 12/13/2001 -0600, you wrote:
>On Thu, 13 Dec 2001, Philip & Susan Troy wrote:
>
> > Pixel, Goddess and Queen wrote:
> >
> > > You also need to grease the funnel, preferably with a hard fat like
> > > vegetable shortening or lard. If you don't, it can be darn near
> impossible
> > > to get the casing onto the funnel, and it has a nasty habit of sticking
> > > and tearing.
> >
> > Actually, I never had that problem with numerous times of making sausage
> > of various types.
> >
> > Are we talking natural casings here? Maybe your experience and mine
> > represents differences in casing size versus funnel size, tension, etc.
> > I never had a problem with well-soaked casings, just threaded on wet.
> >
> > Adamantius
>
>What we used were natural beef casings, well-soaked (at least
>overnight) and rinsed thoroughly, and the Kitchen Aid plastic sausage
>horns. When we didn't grease them, it was almost impossible to get the
>casing on, and it stuck and tore when trying to fill them. It could be
>those particular sausage horns causing the problem.
>
>Margaret


When we made pork sausage with pork meat and  to quote the master "hog
casings".  They didn't stick, tear, etc.  We did not grease them.  To quote
the master, "We haven't greased them in my 76 years on this earth and we
aren't starting now".

We did use the Kitchen Aid to stuff them.

         Angeline