[Sca-cooks] Sausage

Kathleen A Roberts karobert at unm.edu
Wed Jan 23 07:41:19 PST 2008

On Tue, 22 Jan 2008 22:09:14 -0500
  "Phil Troy / G. Tacitus Adamantius" 
<adamantius1 at verizon.net> wrote:

> I'm not sure what you'd do with casings in that form... 
>I'm familiar  
> with them packed in salt, somewhat drier than when they 
>came out of  
> the animal, but not easily confused with jerky.

i saw some of those this weekend at sportsman's paradise 
(whilst window shopping for estrella) and wondered at 

i couldn't begin to imagine how hard and delicate it might 
be to reconstitute and stuff them.   yep, they were 
crunchy feeling.

"Being Irish, he had an abiding sense of tragedy which 
sustained him through temporary periods of joy."
W. B. Yeats
Kathleen Roberts
Coordinator of Freshman Admissions
University of New Mexico
Albuquerque, NM
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