[Sca-cooks] in re sausage casings

[Fairy Tale Designs]

lol, I onder if my 8 yo daughter would be interested in doing that.  She actually finds it fascinating. Like when our cat killed a mouse, she poked and prodded the body, looking at the insides and asking me what was what.
   
  -Muiriath 

Carol Smith <Eskesmith at hotmail.com> wrote:
  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" 
To: "Cooks within the SCA" 
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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> Sca-cooks mailing list
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> 
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