[Sca-cooks] Sausage Casing

[chirhart_1]

Sheep casings are great. A little thicker then pig.And Definitely better
then collagen.  From chirhart

----- Original Message ----
From: <jenne at fiedlerfamily.net>
To: <sca-cooks at ansteorra.org>
Sent: Monday, February 10, 2003 11:01 AM
Subject: Re: [Sca-cooks] Sausage Casing


> > Since the standard sausage casing is pig intestine, i suppose one
> > finds kosher or halal sausage casing at a kosher or halal butcher...
> > Has anyone ever asked at a kosher butcher?
>
> We were at a combination healthfoods/bulk foods store run by Amish that
> had a lot of sausage supplies. I saw the artificial casings and they also
> had sheep casings (instead of pork). What would be the difference in how
> they would be used?
>
> -- Jadwiga Zajaczkowa   jenne at fiedlerfamily.net
> "The art of losing isn't hard to master;/so many things seem filled with
> the intent/to be lost that their loss is no disaster.
> Lose something every day. Accept the fluster/of lost door keys, the hour
> badly spent." -- "One Art", Elizabeth Bishop