[Sca-cooks] Sausage Making

[Carol Smith]

You can get artificial casings, but they're actually a lot less forgiving 
than the intestines, which come cleaned and packed in salt.  I tried them 
once, but immediately went back to "the real thing".

Regards,
Brekke


----- Original Message ----- 
From: "Fairy Tale Designs" <avrealtor at prodigy.net>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Saturday, April 15, 2006 8:57 PM
Subject: Re: [Sca-cooks] Sausage Making


> Being a pure city girl (as my Southern husband like to point out) I think 
> the hardest part will be handling the casings.  I hate touching inards and 
> such. Even just taking out the gizzards and liver etc from a roasting 
> chicken. They may be in a bag but I still don't like it.
>
>   The wimpy one
>   -Muiriath
>
> Robin Carroll-Mann <rcmann4 at earthlink.net> wrote:
>   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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