[Sca-cooks] Sausage

[Kathleen A Roberts]

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 
them.

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

cailte
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Being Irish, he had an abiding sense of tragedy which 
sustained him through temporary periods of joy."
W. B. Yeats
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Kathleen Roberts
Coordinator of Freshman Admissions
University of New Mexico
Albuquerque, NM
505-277-2447
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