[Sca-cooks] Andouille Sausage, and casings

[Den-Ter Leather]

I always soak mine in brine solution, my understanding was that if you tried
to use them dry they split and also there was no strech to the gut. I tried
also once using the pig stomach as casing and very bad results, probably
from lack of knowledge of prepreation but it was very thick casing and
flavor was not the best.  Good idea to stick with the garlic blend, thats my
favorite and seems to be tasty to folks:)

YIS, Elric
----- Original Message -----
From: "Maggie MacDonald" <maggie5 at cox.net>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, April 23, 2002 3:54 PM
Subject: [Sca-cooks] Andouille Sausage, and casings


> I'm still working on that sausage thing for the feast that I'm doing in
June.
>
> In doing further research on Andouille, I came across an interesting page
> (that had no references/citations, of course), that gave me a whole new
> perspective on the elusive Andouille Sausage.
>
> On the page http://www.gumbopages.com/food/andouille.html there is a "Chef
> Folse" from Louisiana is quoted. What he had to say was:
> >Traditionally, the andouilles from France were made from the large
> >intestines and stomach of the pig, seasoned heavily and smoked. In parts
> >of Germany, where some say andouille originated, the sausage was made
with
> >all remaining intestines and casings pulled through a larger casing,
> >seasoned and smoked. It was served thinly sliced as an hors d'oeuvre.
>
> Um. wow. I think I'll be conservative here, and go with the pork/garlic
> blend that we had discussed earlier.
>
> My query to the list at this point regards sausage casings.  I was able to
> buy a small portion of hog casings through the backdoor of a local
> yuppy/healthfood place, they are pretty straight forward and not very hard
> to use. I also found some collagen casings in an online store, and I have
> 50' sitting in front of me in a little blister pack.  I can't find exact
> directions for these things. Do you soak them before use? Do you just use
> them dry??
>
> I just did a test batch, using both ways, and while the ones that have
been
> soaked look better, we'll have to see what the final results are after I
> pull them in off the smoker. (Which I'm going to go fire up here in just a
> minute).  Of course this would all be a LOT easier if I could just find
> what I did with the brand new ball of cooking twine I just bought (BAH!).
>
> But if any of you have used these collagen casings before, I'd appreciate
> hearing about your experiences, disasters, and advice.
>
> Regards,
> Maggie MacD.
>
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