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One of my buddies entered the American Royal sausage contest this year, and we were talking before and after about whether to put the sausage in casings or not. His buddy he cooked with argued that if you put it in casings, then the judges will think that it's store bought. My arguement is that 95% of the teams buy brand name store sausage and remove it from the casings anyway. I personally like the snap of the casing when I eat sausage. Seems like most teams just make a log of sausage, smoke it, and slice it up. The texture just wouldn't seem like eating sausage to me. Both my buddy and I make alot of sausage for friends and family, and I know they would be sorely disappointment if I just gave them a log of ground meat. Just wondering what others had to say about it.
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