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

[John Kemker]

Why, yes, Christie, I have!

When I was working on the Red Tower 30 Dayboard (remember that little 
project? ;-), I was trying out a dish that called for making a pork 
liver sausage.

I'd leave the collagen casings for summer sausage or something you're 
going to peel before eating.  Tough, stringy and fibrous.

--Cian


kingstaste at mindspring.com wrote:

>We were shopping at Bass Pro Shops recently (if you haven't seen one, it's
>worth the trip just for the experience, you don't see rock climing towers in
>many retail stores), and spending a fair amount of time in the cooking
>section.  Oooh, I could do a lot of damage in there.  As it was, I bought
>myself a set of four stainless stock pots (8,12, 16, and 20 qt) for 30
>bucks.  But I digress.  They had a large meat processing section, along with
>dehydrators, vacuum sealers, and packaging supplies, they have a large
>selection of sausage making equipment.  I found the sausage casings hanging
>on a rack, made from 'collagen'.  They were available in various sizes, not
>refrigerated or water-packed, just long tubes of casings in a plastic pack
>on a hanger.  I had to wonder what the actual content of these things were,
>anyone ever play with them?
>Christianna
>
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