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In Reply to: Re: Sausage, not case or not to case posted by MaryAnn on October 11, 2012 at 18:50:26:
Hi Mary Ann, it has been a long time. In my experience natural casings are always the best because they are more tender if treated right. Example, we make a seafood sausage that is very delicate and they need a delicate casing, the other casings can't give you that.
This seafood sausage is cooked in water that is no more than 165*. High heat will dry and shrink the casing very quickly making it tough.
I always buy natural casings from a local supplier, sheeps for small diam sausage, 32mm casings for fresh sausage and beef middles for cured sausages. IMHO I find it easier to case all the sausage but with the semi cured and cured sausage I don't like the casing on so I just run them under hot water for a minute or so and the casing can be peeled off similar to doing tomato skins. With fresh we don't have that option thus the reason for soaking in lemon water, you can feel and see the difference that makes
Hope that helps some and good to speak with you again
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