Avraham's turkey sausage, was:Re: [Sca-cooks] Egg tempera query

[Sue Clemenger]

Thanks, Chirhart.  I don't keep kosher, but I have friends who don't eat
pork (for religious reasons), and it'd be nice for them to be able to
eat the sausages, next time I make them for an event.
--maire

chirhart_1 wrote:
>
> Maire.   You can get non-piggy casings at www.sausagemaker.com.  From:
> Chirhart
> ----- Original Message -----
> From: "Sue Clemenger" <mooncat at in-tch.com>
> To: <sca-cooks at ansteorra.org>
> Sent: Friday, February 07, 2003 7:41 AM
> Subject: Re: Avraham's turkey sausage, was:Re: [Sca-cooks] Egg tempera query
>
> > Cool idea!
> > We don't actually go so far around here as to have a Kosher *frozen*
> > section, darn it.
> > What did you use for casings? The only ones I've been able to get around
> > here are piggy-based.
> > --Maire
> >
> > Avraham haRofeh of Sudentur wrote:
> > >
> > > > Hey, Avraham....what did you use as a fat in your sausage? I've tried
> > > > beef, and beef/pork sausages at home, but not turkey.
> > >
> > > Chicken fat, actually. If your butcher can't supply it, you can get it
> in
> > > half-pound packages under the Empire label in the frozen Kosher foods
> > > section. Saved the turkey skin and ground that in, too.
>
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