[Sca-cooks] Adventures in Sausage Making
Fairy Tale Designs
avrealtor at prodigy.net
Mon May 15 14:46:45 PDT 2006
So I did a trial run to speak, see how all this works out.
First thing, it takes alot longer to stuff the casing then I expected. Took me 10 minutes with an electric grinder/stuffer to do 1 12 inch test sausage. I think that the meat was ground too small and that it might have been too warm. Not bad warm, just that I need to keep it much cooler (almost freezing)
The spice mixture could be stronger but other then that, it is good.
I cooked up my test link after pinching and twisting to try out that step. Very easy.
Cooking was a bit interesting. I must have had a few tiny holes because the meat started to rupture the casing. Mostly just looked weird, tasted good. They only problem I had that the casing wasn't crisp and didn't "snap" when eaten. I fried the sausage in a pan on medium heat. I wonder if the broken casing had any effect on that part of it.
All in all, more time consuming then I realized. The end result just needs a little tweeking. Was good with just a plain dijon mustard. Will try another one tonight but put it on the BBQ
BTW, they are English bangers.
-Muiriath
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