[Sca-cooks] sausage report
Mark S. Harris
stefan at texas.net
Thu Jun 13 00:16:41 PDT 2002
Maggie MacD. gave us a review of her sausage making experiments and
said
> Lesson five: Someone will have to give me the solution to this one later.
> When I went to parboil both the bratwurst and the andouille, they
> untwisted. I now have whole sausages that are as long as 20 inches.
I remember similar comments on making sausage links before. Apparently
there is a way to twist them that keeps them from untwisting easily.
However another solution, although more labor intensive, is to tie a
piece of string between each link.
For more information on this, check the comments in this file:
sausage-makng-msg (28K) 10/31/00 Sausage making techniques. Supplies.
http://www.florilegium.org/files/FOOD-MEATS/sausage-makng-msg.html
You might also check this file for beef sausage recipes:
sausages-msg (104K) 10/31/00 Period sausages. Making sausage.
http://www.florilegium.org/files/FOOD-MEATS/sausages-msg.html
Stefan li Rous
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