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In Reply to: Re: Sausage, not case or not to case posted by reg on October 11, 2012 at 08:26:04:
Hey Reg, do you know about the difference between natural, collagen, and sythetic casings? Personally I do not like tough casing on sausage.
I have been reading in the Rytek Kutas book that sausage in natural casings should not be put into a hot pit to cook, that gradual rising in temp is best. He says too much heat will cause the casing to be tough. He also says introducing humidity into the pit can help. He is cooking at very low temps though but it must still apply.
One other thing he mentions is cooking sausage in water. He says never put sausage into boiling water. This explains why when I cook sausage on the stove according to a Marcella Hazan technique (hope this attribution is right or she will hate on me in my dreams)that I put sausages in a pan with water and let it all slowly cook down until sizzling in its own fat. Always tender. Snap? No I do not want that. What do you think?
And do natural vs other kinds of casings matter and how can you tell what you are buying? At home I do not use casings because I am not curing/preserving. Mary Ann
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