[Sca-cooks] sausage can be fun...

[Sue Clemenger]

There are a couple of local butchers from whom I've bought casings--one, 
Diamond Bar Meats just does meat (duh! <g>), while the other is located 
in the meat section at a local grocery store.
Dunno if the casings would be affected by any regulations on beef 
innards, since they're pork.
I've made sausage for feasts several times (or, more accurately, handed 
the ingredients to my kitchen staff and said "go for it"), but never 
more that 30 or so pounds at a time.  I use an electric sausage maker I 
inherited from my dad, who loved to buy kitchen gadgets for my mom, who 
loved him, but hated the gadgets ;o)
--maire

Maggie MacDonald wrote:
> When I did the two kinds of sausages for 50 at the Talanque Tourney a 
> couple years ago, I started off trying to stuff with the Kitchenaid 
> stuffer. It was frustrating and slow. I then pulled out the #10 meat 
> grinder, a set of cheap plastic funnels, scissors and duct tape, and 
> within a few minutes I was cranking out large amounts of stuffed 
> sausages using the mcgyver'd meat grinder.   Those sausage stuffing 
> tubes at $2.99 would have been a major life and sanity saver back then.
> 
> Where do you folks buy your sausage casings at? I had bought mine at 
> $5/100 feet from Heinsohns, but I was wondering if there was a more 
> convenient source anywhere.  And, with these new interesting regulations 
> on innards that can't be sold anymore, will sausage casings be affected?