[Sca-cooks] in re sausage casings

[Carol Smith]

Brighid's right on the casings, of course.  I usually order from The Sausage 
Maker,at www.sausagemaker.com . Very reliable, various sizes of casings 
available, and shipping is pretty fast.  they normally sell enough casings 
for about 100 lbs at a clip, but casings keep.
And Grizly - WHAT HE SAID!  Keep everything COLD, and clean the area 
regularly.  (Washing casings before use is FUN! - I'm easily amused, 
though.)

Regards again,
Brekke


----- Original Message ----- 
From: "Robin Carroll-Mann" <rcmann4 at earthlink.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Saturday, April 15, 2006 8:51 PM
Subject: Re: [Sca-cooks] Sausage Making


> As others have said, sausage-making is labor-intensive, but not
> difficult.  I have made sausage for feasts and dayboards 3 or 4 times,
> and they were well-received on each occasion.  I think it's one of those
> dishes that impresses people, but (at least in my area) is fairly cheap
> to make,  DO order casings in advance.  One of my local supermarkets
> carries them, but they're not always in stock.  The local Italian pork
> store sells them, too, but in large quantities only.
>
> -- 
>
> Brighid ni Chiarain
> Barony of Settmour Swamp, East Kingdom
> Robin Carroll-Mann *** rcmann4 at earthlink.net
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