[Sca-cooks] Andouille Sausage, and casings

[Den-Ter Leather]

email is denterleather1 at earthlink.net, snail mail is Terry Short, aka Lord
Elric of Wyvernn, 2207 Santiago Ave. Fort Myers Florida, 33905

Elric
----- Original Message -----
From: "Olwen the Odd" <olwentheodd at hotmail.com>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, April 23, 2002 4:42 PM
Subject: Re: [Sca-cooks] Andouille Sausage, and casings


> hmm...That reminds me, I don't seem to have your address Elric.
>
> >and me as well :)
> >
> >Elric
> >----- Original Message -----
> >From: "Olwen the Odd" <olwentheodd at hotmail.com>
> >To: <sca-cooks at ansteorra.org>
> >Sent: Tuesday, April 23, 2002 4:18 PM
> >Subject: Re: [Sca-cooks] Andouille Sausage, and casings
> >
> >
> > > 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).  > > > >Maggie MacD.
>
>
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