[Sca-cooks] Andouille Sausage, and casings

[Olwen the Odd]

>
>I'm still working on that sausage thing for the feast that I'm doing in
>June.
>
>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??
>
You soak them.  Just as much as you need, not the whole bunch.  BTW, can I
pop over to test the batch with you :~)?  mmmmmmmmm sausage!
Olwen

>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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