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

[Carol Eskesen Smith]

I tried the collagen once; never again.  My experience was very similar.  The casings split easily and were most unco-operative.

Regards,
Brekke
  ----- Original Message ----- 
  From: Maggie MacDonald 
  To: Cooks within the SCA 
  Sent: Tuesday, February 03, 2004 11:07 AM
  Subject: RE: [Sca-cooks] sausage can be fun...


  At 07:38 AM 2/3/2004,kingstaste at mindspring.com said something like:
  >  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

  I tried playing with those when I did the sausage for 50.

  My experience with them was less than satisfactory, and the fellow that I 
  had running the grill on all three attempts with them hated them with a 
  purple passion.  They have a much different texture from the natural 
  casings, almost .. brittle? I tried soaking them with water first, and I 
  tried using them just dry, in either case, they produced a less than 
  satisfactory product.

  Does anybody know if I was overlooking something in the process???

  Regards,
  Maggie MacD. 

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