[Sca-cooks] in re sausage casings
Carol Smith
Eskesmith at hotmail.com
Sat Apr 15 18:43:06 PDT 2006
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
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>
More information about the Sca-cooks
mailing list