[Sca-cooks] Andouille Sausage, and casings

[Olwen the Odd]

Well, that thought crossed my mind too, but as you say, it is hot down where
you are, so shipping sausage could be a trick.  Of course, there is always
marzipan sausage...
--oh god--I've finally frightened myself--
Olwen

>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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