[Sca-cooks] Andouille Sausage, and casings

[Den-Ter Leather]

heck I was hoping she would use the whole bunch and then have "extra
sausage"  she could send out to those of us who are not making sausage this
month:)

Elric
----- Original Message -----
From: "Olwen the Odd" <olwentheodd at hotmail.com>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, April 23, 2002 4:07 PM
Subject: Re: [Sca-cooks] Andouille Sausage, and casings


>
> >
> >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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