sausage-makng-msg - 12/26/09 ਀ഊGeneral information and suggestions on making sausages. Sources for sausage making supplies. ਀ഊNOTE: See also the files: haggis-msg, meat-smoked-msg, butchering-msg, pig-to-sausag-art, sausages-msg, chopped-meat-msg, meat-pies-msg, meat-stuffed-msg. ਀ഊ************************************************************************ ਀一伀吀䤀䌀䔀 ⴀഊ ਀吀栀椀猀 昀椀氀攀 椀猀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 瘀愀爀椀漀甀猀 洀攀猀猀愀最攀猀 栀愀瘀椀渀最 愀 挀漀洀洀漀渀 琀栀攀洀攀 琀栀愀琀 䤀 栀愀瘀攀 挀漀氀氀攀挀琀攀搀 昀爀漀洀 洀礀 爀攀愀搀椀渀最 漀昀 琀栀攀 瘀愀爀椀漀甀猀 挀漀洀瀀甀琀攀爀 渀攀琀眀漀爀欀猀⸀ 匀漀洀攀 洀攀猀猀愀最攀猀 搀愀琀攀 戀愀挀欀 琀漀 ㄀㤀㠀㤀Ⰰ 猀漀洀攀 洀愀礀 戀攀 愀猀 爀攀挀攀渀琀 愀猀 礀攀猀琀攀爀搀愀礀⸀ഊ ਀吀栀椀猀 昀椀氀攀 椀猀 瀀愀爀琀 漀昀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 昀椀氀攀猀 挀愀氀氀攀搀 匀琀攀昀愀渀✀猀 䘀氀漀爀椀氀攀最椀甀洀⸀ 吀栀攀猀攀 昀椀氀攀猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 漀渀 琀栀攀 䤀渀琀攀爀渀攀琀 愀琀㨀 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ ਀䤀 栀愀瘀攀 搀漀渀攀 愀 氀椀洀椀琀攀搀 愀洀漀甀渀琀 漀昀 攀搀椀琀椀渀最⸀ 䴀攀猀猀愀最攀猀 栀愀瘀椀渀最 琀漀 搀漀 眀椀琀栀 猀攀瀀愀爀愀琀攀 琀漀瀀椀挀猀 眀攀爀攀 猀漀洀攀琀椀洀攀猀 猀瀀氀椀琀 椀渀琀漀 搀椀昀昀攀爀攀渀琀 昀椀氀攀猀 愀渀搀 猀漀洀攀琀椀洀攀猀 攀砀琀爀愀渀攀漀甀猀 椀渀昀漀爀洀愀琀椀漀渀 眀愀猀 爀攀洀漀瘀攀搀⸀ 䘀漀爀 椀渀猀琀愀渀挀攀Ⰰ 琀栀攀 洀攀猀猀愀最攀 䤀䐀猀 眀攀爀攀 爀攀洀漀瘀攀搀 琀漀 猀愀瘀攀 猀瀀愀挀攀 愀渀搀 爀攀洀漀瘀攀 挀氀甀琀琀攀爀⸀ഊ ਀吀栀攀 挀漀洀洀攀渀琀猀 洀愀搀攀 椀渀 琀栀攀猀攀 洀攀猀猀愀最攀猀 愀爀攀 渀漀琀 渀攀挀攀猀猀愀爀椀氀礀 洀礀 瘀椀攀眀瀀漀椀渀琀猀⸀ 䤀 洀愀欀攀 渀漀 挀氀愀椀洀猀 愀猀 琀漀 琀栀攀 愀挀挀甀爀愀挀礀 漀昀 琀栀攀 椀渀昀漀爀洀愀琀椀漀渀 最椀瘀攀渀 戀礀 琀栀攀 椀渀搀椀瘀椀搀甀愀氀 愀甀琀栀漀爀猀⸀ഊ ਀倀氀攀愀猀攀 爀攀猀瀀攀挀琀 琀栀攀 琀椀洀攀 愀渀搀 攀昀昀漀爀琀猀 漀昀 琀栀漀猀攀 眀栀漀 栀愀瘀攀 眀爀椀琀琀攀渀 琀栀攀猀攀 洀攀猀猀愀最攀猀⸀ 吀栀攀 挀漀瀀礀爀椀最栀琀 猀琀愀琀甀猀 漀昀 琀栀攀猀攀 洀攀猀猀愀最攀猀 椀猀 甀渀挀氀攀愀爀 愀琀 琀栀椀猀 琀椀洀攀⸀ 䤀昀 椀渀昀漀爀洀愀琀椀漀渀 椀猀 瀀甀戀氀椀猀栀攀搀 昀爀漀洀 琀栀攀猀攀 洀攀猀猀愀最攀猀Ⰰ 瀀氀攀愀猀攀 最椀瘀攀 挀爀攀搀椀琀 琀漀 琀栀攀 漀爀椀最椀渀愀琀漀爀⠀猀⤀⸀ഊ ਀吀栀愀渀欀 礀漀甀Ⰰഊ Mark S. Harris AKA: THLord Stefan li Rous ਀                                          匀琀攀昀愀渀 愀琀 昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ************************************************************************ ਀ഊDate: Thu, 16 Oct 1997 00:08:54 -0400 ਀䘀爀漀洀㨀 ∀刀漀戀攀爀琀 一攀眀洀礀攀爀∀ 㰀爀渀攀眀洀礀攀爀 愀琀 攀瀀椀砀⸀渀攀琀㸀ഊSubject: Re: SC - Ready to smoke! ਀ഊSorry no recipes but I have found a good source for smoking and ਀猀愀甀猀愀最攀ⴀ洀愀欀椀渀最 猀甀瀀瀀氀椀攀猀㨀ഊ ਀吀栀攀 匀愀甀猀愀最攀洀愀欀攀爀ഊ1500 Clinton Street, Bldg. 123 ਀䈀甀昀昀愀氀漀Ⰰ 一夀 ㄀㐀㈀　㘀ഊPhone: 716-824-6510 ਀ഊAlso this site sells smoking chips, sounds very interesting. ਀圀漀漀搀戀爀椀搀最攀 愀渀搀 嘀椀渀琀愀最攀 䈀愀爀爀攀氀 䌀栀椀瀀猀 ⴀ 洀愀搀攀 攀砀挀氀甀猀椀瘀攀氀礀 昀爀漀洀 爀攀挀礀挀氀攀搀 ㄀　　─ഊAmerican French Oak wine barrels, which for years have been used in the ਀愀最椀渀最 漀昀 昀椀渀攀 眀椀渀攀猀⸀ഊ ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀眀漀漀搀戀爀椀搀最攀挀栀椀瀀猀⸀挀漀洀⼀ഊ ਀ऀऀऀऀऀऀ     䜀爀椀昀昀椀琀栀 䄀氀氀琀 礀 䜀攀渀氀氀椀ഊ Bob Newmyer ਀                                         爀渀攀眀洀礀攀爀 愀琀 攀瀀椀砀⸀渀攀琀ഊ ਀ഊDate: Fri, 18 Sep 1998 10:31:35 -0500 ਀䘀爀漀洀㨀 洀愀搀搀椀攀 琀攀氀氀攀爀ⴀ欀漀漀欀 㰀洀攀愀搀栀戀栀 愀琀 椀漀⸀挀漀洀㸀ഊSubject: Re: SC - Food Preservation ਀ഊMelissa Martines wrote: ਀㸀 匀攀挀漀渀搀Ⰰ 䤀 栀愀瘀攀 琀栀攀 爀攀挀椀瀀攀 昀漀爀 琀栀攀 猀愀甀猀愀最攀Ⰰ 䤀 栀愀瘀攀 愀 猀洀漀欀攀爀 氀椀渀攀搀 甀瀀Ⰰ 䤀ഊ> have even ascertained that the Kroger butcher will give me intestines ਀㸀 昀漀爀 挀愀猀椀渀最 ⠀愀氀琀栀漀甀最栀琀 吀䠀䄀吀 挀愀甀猀攀搀 愀 昀攀眀 氀椀昀琀攀搀 攀礀攀戀爀漀眀 㨀⤀ ⤀⸀  圀栀愀琀 䤀✀洀ഊ> not sure about is how to actually squeeze the ground meat product into ਀㸀 琀栀攀 椀渀琀攀猀琀椀渀攀猀⸀  䄀 瀀愀猀琀爀礀 琀甀戀攀 瀀攀爀栀愀瀀猀㼀  䄀渀礀 漀琀栀攀爀 猀甀最最攀猀琀椀漀渀猀㼀ഊ ਀夀漀甀 挀愀渀 瀀甀爀挀栀愀猀攀 愀 ✀猀愀甀猀愀最攀 猀琀甀昀昀攀爀✀⸀ 䤀琀 氀漀漀欀猀 氀椀欀攀 愀 昀甀渀渀攀氀 眀椀琀栀 愀 眀椀搀攀 琀椀瀀ഊ(well, as wide as you want the sausage to be). You put the casing on the tip... ਀瀀甀猀栀椀渀最 椀琀 漀渀 甀渀琀椀氀 礀漀甀 栀愀瘀攀 愀戀漀甀琀 愀渀 椀渀挀栀 漀爀 猀漀⸀⸀ ⸀琀椀攀 愀 欀渀漀琀⸀ 夀漀甀 挀愀渀 琀栀攀渀 愀搀搀ഊthe ground sausage meat thru the funnel pushing with a dowel... as each ''link'' ਀最攀琀猀 琀漀 琀栀攀 猀椀稀攀 礀漀甀 眀愀渀琀⸀⸀⸀ 琀眀椀猀琀 椀琀 琀漀 昀漀爀洀 琀栀攀 攀渀搀 漀昀 琀栀攀 氀椀渀欀Ⰰ 琀栀攀渀 猀琀愀爀琀ഊpushing more meat through. OR, if you have a Kitchen-Aid with the food grinder ਀愀琀琀愀挀栀洀攀渀琀Ⰰ 琀栀攀爀攀 椀猀 愀 猀愀甀猀愀最攀 猀琀甀昀昀攀爀 愀琀琀愀挀栀洀攀渀琀 琀栀愀琀 昀椀琀猀 椀渀琀漀 琀栀攀 最爀椀渀搀攀爀ഊ..... it is much faster!!!Good Luck! ਀ഊMeadhbh ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㄀㠀 匀攀瀀 ㄀㤀㤀㠀 ㄀㄀㨀㐀㐀㨀㔀㤀 ⴀ　㐀　　ഊFrom: waks at world.std.com (Jane Waks) ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䘀漀漀搀 倀爀攀猀攀爀瘀愀琀椀漀渀ഊ ਀㸀䴀攀氀椀猀猀愀 䴀愀爀琀椀渀攀猀 眀爀漀琀攀㨀ഊ>> not sure about is how to actually squeeze the ground meat product into ਀㸀㸀 琀栀攀 椀渀琀攀猀琀椀渀攀猀⸀  䄀 瀀愀猀琀爀礀 琀甀戀攀 瀀攀爀栀愀瀀猀㼀  䄀渀礀 漀琀栀攀爀 猀甀最最攀猀琀椀漀渀猀㼀ഊ> ਀㸀夀漀甀 挀愀渀 瀀甀爀挀栀愀猀攀 愀 ✀猀愀甀猀愀最攀 猀琀甀昀昀攀爀✀⸀ 䤀琀 氀漀漀欀猀 氀椀欀攀 愀 昀甀渀渀攀氀 眀椀琀栀 愀 眀椀搀攀 琀椀瀀ഊ>(well, as wide as you want the sausage to be). You put the casing on the tip... ਀ഊOr you can cut the top off a plastic 1 or 2 liter soda bottle and ਀洀愀欀攀 礀漀甀爀 漀眀渀 眀椀搀攀ⴀ渀攀挀欀攀搀 昀甀渀渀攀氀⸀  吀栀攀渀 昀椀琀 琀栀攀 猀愀甀猀愀最攀 挀愀猀椀渀最ഊover the neck of the bottle. ਀⠀椀搀攀愀 挀漀甀爀琀攀猀礀 䰀愀搀礀 䄀爀椀愀渀眀攀渀 昀攀爀挀栀 䜀愀眀愀椀渀攀Ⰰ 眀栀漀 渀攀攀搀攀搀 栀愀氀昀 愀 搀漀稀攀渀ഊsuch funnels at once for a pre-event sausage-making party) ਀ഊCaitlin Davies ਀䌀愀爀漀氀椀渀最椀愀Ⰰ 䔀䬀ഊ ਀ഊDate: Fri, 18 Sep 1998 11:39:57 -0500 ਀䘀爀漀洀㨀 愀㄀㐀栀 愀琀 稀攀戀爀愀⸀渀攀琀 ⠀圀椀氀氀椀愀洀 匀攀椀戀攀爀琀⤀ഊSubject: Re: SC - Food Preservation ਀ഊEl-cheapo sausage stuffer: get one of those plastic bag type cake decorating things from the grocery store, bore out one of the tips, then pull the casing over the tip. Fill the bag with the sausage and squeeze like hell. More work than the mechanical ones, but a lot cheaper. ਀ഊWAJDI ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㄀㠀 匀攀瀀 ㄀㤀㤀㠀 ㄀　㨀㄀㤀㨀㈀㄀ ⴀ　㜀　　ഊFrom: "needlwitch at msn.com" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䘀漀漀搀 倀爀攀猀攀爀瘀愀琀椀漀渀ഊ ਀㸀匀攀挀漀渀搀Ⰰ 䤀 栀愀瘀攀 琀栀攀 爀攀挀椀瀀攀 昀漀爀 琀栀攀 猀愀甀猀愀最攀Ⰰ 䤀 栀愀瘀攀 愀 猀洀漀欀攀爀 氀椀渀攀搀 甀瀀Ⰰ 䤀ഊ>have even ascertained that the Kroger butcher will give me intestines ਀㸀昀漀爀 挀愀猀椀渀最 ⠀愀氀琀栀漀甀最栀琀 吀䠀䄀吀 挀愀甀猀攀搀 愀 昀攀眀 氀椀昀琀攀搀 攀礀攀戀爀漀眀 㨀⤀ ⤀⸀  圀栀愀琀 䤀✀洀ഊ>not sure about is how to actually squeeze the ground meat product into ਀㸀琀栀攀 椀渀琀攀猀琀椀渀攀猀⸀  䄀 瀀愀猀琀爀礀 琀甀戀攀 瀀攀爀栀愀瀀猀㼀  䄀渀礀 漀琀栀攀爀 猀甀最最攀猀琀椀漀渀猀㼀ഊ ਀伀渀攀 漀琀栀攀爀 琀栀椀渀最 琀漀 爀攀洀攀洀戀攀爀 椀猀 琀栀愀琀 眀栀攀渀 礀漀甀 眀漀爀欀 眀椀琀栀 爀攀愀氀 椀渀琀攀猀琀椀渀攀猀Ⰰ 礀漀甀ഊwant to wash them thouroghly, and keep them moist. Also, they tear much ਀攀愀猀椀攀爀Ⰰ 猀漀 琀栀攀礀 愀爀攀 洀甀挀栀 洀漀爀攀 瀀爀漀渀攀 琀漀 戀氀漀眀漀甀琀猀⸀ഊThorbjorn the Cook ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㄀㠀 匀攀瀀 ㄀㤀㤀㠀 ㄀㐀㨀㌀㜀㨀㈀㐀 ⴀ　㐀　　ഊFrom: Jeff Botkins ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䘀漀漀搀 倀爀攀猀攀爀瘀愀琀椀漀渀ഊ ਀渀攀攀搀氀眀椀琀挀栀 愀琀 洀猀渀⸀挀漀洀 眀爀漀琀攀㨀ഊ> One other thing to remember is that when you work with real intestines, you ਀㸀 眀愀渀琀 琀漀 眀愀猀栀 琀栀攀洀 琀栀漀甀爀漀最栀氀礀Ⰰ 愀渀搀 欀攀攀瀀 琀栀攀洀 洀漀椀猀琀⸀ 䄀氀猀漀Ⰰ 琀栀攀礀 琀攀愀爀 洀甀挀栀ഊ> easier, so they are much more prone to blowouts. ਀㸀 吀栀漀爀戀樀漀爀渀 琀栀攀 䌀漀漀欀ഊ ਀圀栀愀琀 眀漀爀欀猀 眀攀氀氀 椀猀 琀漀 洀愀欀攀 猀甀爀攀 礀漀甀 猀漀愀欀 礀漀甀爀 挀愀猀椀渀最猀 椀渀 眀愀爀洀 眀愀琀攀爀 眀椀琀栀ഊsome salt in it for a bit before you start stuffing.... ਀䄀氀猀漀Ⰰ 礀漀甀 猀栀漀甀氀搀 猀攀瀀攀爀愀琀攀 愀渀搀 甀渀欀渀漀琀 礀漀甀爀 挀愀猀椀渀最猀 眀攀氀氀 愀栀攀愀搀 漀昀 琀椀洀攀 琀漀ഊavoid frustration... ਀䄀昀琀攀爀 礀漀甀 搀漀 琀栀愀琀Ⰰ 椀琀✀猀 栀攀氀瀀昀甀氀 琀漀 爀甀渀 眀愀琀攀爀 琀栀爀漀甀最栀 琀栀攀洀 琀漀 猀漀爀琀 漀昀ഊmake sure the kinks and such are worked out...you can do this with your ਀昀愀甀挀攀琀 爀甀渀渀椀渀最 愀琀 樀甀猀琀 愀 琀爀椀挀欀氀攀 ⠀甀猀攀 眀愀爀洀 眀愀琀攀爀⤀⸀⸀⸀ഊ ਀䨀攀昀昀ഊ(the former meatcutter/sausagemaker) ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㄀㠀 匀攀瀀 ㄀㤀㤀㠀 ㄀㐀㨀　　㨀㌀㠀 ⴀ　㔀　　ഊFrom: a14h at zebra.net (William Seibert) ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䘀漀漀搀 倀爀攀猀攀爀瘀愀琀椀漀渀ഊ ਀䨀攀昀昀 䈀漀琀欀椀渀猀 眀爀漀琀攀㨀ഊ> After you do that, it's helpful to run water through them to sort of ਀㸀 洀愀欀攀 猀甀爀攀 琀栀攀 欀椀渀欀猀 愀渀搀 猀甀挀栀 愀爀攀 眀漀爀欀攀搀 漀甀琀⸀⸀⸀礀漀甀 挀愀渀 搀漀 琀栀椀猀 眀椀琀栀 礀漀甀爀ഊ> faucet running at just a trickle (use warm water)... ਀ഊRunning water thru the skins will also show you where the pinholes are, before ਀礀漀甀 眀愀猀琀攀 琀椀洀攀 猀琀甀昀昀椀渀最 琀栀攀洀⸀ഊWAJDI ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㄀㠀 匀攀瀀 ㄀㤀㤀㠀 ㄀㘀㨀　㔀㨀㄀㘀 ⴀ　㐀　　ഊFrom: Jeff Botkins ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 䘀漀漀搀 倀爀攀猀攀爀瘀愀琀椀漀渀ഊ ਀圀椀氀氀椀愀洀 匀攀椀戀攀爀琀 眀爀漀琀攀㨀ഊ> Running water thru the skins will also show you where the pinholes are, before ਀㸀 礀漀甀 眀愀猀琀攀 琀椀洀攀 猀琀甀昀昀椀渀最 琀栀攀洀⸀ഊ> WAJDI ਀ഊYou Betcha !! ਀吀栀漀Ⰰ 椀琀 搀漀攀猀渀✀琀 渀攀挀攀猀猀愀爀椀氀礀 洀攀愀渀 礀漀甀 栀愀瘀攀 琀漀 搀椀琀挀栀 琀栀攀 眀栀漀氀攀 挀愀猀椀渀最Ⰰഊjust cut it off where the tear is... ਀夀漀甀 洀椀最栀琀 攀渀搀 甀瀀 眀椀琀栀 猀漀洀攀 猀栀漀爀琀攀爀 漀渀攀猀Ⰰ 戀甀琀 椀昀 礀漀甀✀爀攀 最漀椀渀最 琀漀 氀椀渀欀ഊit, it shouldn't be a prob... ਀ഊJeff ਀⠀眀栀漀 樀甀猀琀 氀漀瘀攀猀 愀氀氀 琀栀椀猀 琀愀氀欀 愀戀漀甀琀 猀愀甀猀愀最攀ⴀ洀愀欀椀渀最 ℀⤀ഊ ਀ഊDate: Sat, 19 Sep 1998 15:10:18 EDT ਀䘀爀漀洀㨀 䴀漀爀搀漀渀渀愀㈀㈀ 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: SC - Food Preservation ਀ഊmmartines at brighthorizons.com writes: ਀㸀  匀攀挀漀渀搀Ⰰ 䤀 栀愀瘀攀 琀栀攀 爀攀挀椀瀀攀 昀漀爀 琀栀攀 猀愀甀猀愀最攀Ⰰ 䤀 栀愀瘀攀 愀 猀洀漀欀攀爀 氀椀渀攀搀 甀瀀Ⰰ 䤀ഊ> have even ascertained that the Kroger butcher will give me intestines ਀㸀  昀漀爀 挀愀猀椀渀最 ⠀愀氀琀栀漀甀最栀琀 吀䠀䄀吀 挀愀甀猀攀搀 愀 昀攀眀 氀椀昀琀攀搀 攀礀攀戀爀漀眀 㨀⤀ ⤀⸀ഊ ਀栀洀洀洀Ⰰ 愀 戀攀琀琀攀爀 椀搀攀愀 椀猀 挀漀洀洀攀爀挀椀愀氀氀礀 瀀愀挀欀愀最攀搀 最漀愀琀 漀爀 猀栀攀攀瀀 椀渀琀攀猀琀椀渀攀猀⸀  圀攀ഊused to get ours from the general store under the Morton's brand (yes, the ਀猀愀氀琀 瀀攀漀瀀氀攀⤀⸀  吀栀攀猀攀 愀爀攀 猀漀氀搀 椀渀 猀愀氀琀 椀渀 瀀氀愀猀琀椀挀 琀甀戀猀⸀  匀愀氀琀椀渀最 琀漀甀最栀攀渀猀 琀栀攀洀Ⰰഊso they are FAR easier to work with than fresh hog guts. And they are of a ਀猀椀稀攀 洀漀爀攀 爀攀愀搀椀氀礀 爀攀挀漀最渀椀稀愀戀氀攀 愀猀 ∀猀愀甀猀愀最攀∀ 愀渀搀 洀漀爀攀 栀漀洀漀最攀渀漀甀猀⸀  䠀漀最 最甀琀猀 愀爀攀ഊso easy to tear that they seldom survive the cleaning process without holes. ਀䄀渀搀 琀栀攀 最甀琀猀 昀爀漀洀 漀渀攀 栀漀最 挀愀渀 瘀愀爀礀 椀渀 搀椀愀洀攀琀攀爀 昀爀漀洀 ㄀ 椀渀挀栀 琀漀 攀椀最栀琀 漀爀 洀漀爀攀⸀ഊWe did occasionally use hog guts to stuff the pudding meats, but never for ਀猀愀甀猀愀最攀⸀ഊ ਀䴀漀爀搀漀渀渀愀ഊ ਀ഊDate: Sat, 19 Sep 1998 16:05:21 -0400 ਀䘀爀漀洀㨀 䨀攀昀昀 䈀漀琀欀椀渀猀 㰀樀戀漀琀欀椀渀猀 愀琀 椀洀攀⸀渀攀琀㸀ഊSubject: Sausage casings was Re: SC - Food Preservation ਀ഊFrom the perspective of someone who used to be in the sausage-making business: ਀ഊHog casings are the general rule with most sausages the size of kielbasa and ਀戀爀愀琀眀甀爀猀琀⸀⸀⸀⸀ഊSheep casings are generally used for viennas/hot dogs, that sort of thing..... ਀䈀攀攀昀 戀甀渀最猀 愀爀攀 甀猀攀搀 昀漀爀 戀椀最 戀漀氀漀最渀愀猀 愀渀搀 猀甀挀栀⸀⸀⸀⸀⸀ഊYour summer sausages and cooked salamis generally use a collagen or synthetic ਀挀愀猀椀渀最⸀⸀⸀⸀⸀ഊ ਀䤀渀 洀愀渀礀 瀀氀愀挀攀猀Ⰰ 礀漀甀 挀愀渀 戀甀礀 栀漀最 挀愀猀椀渀最猀 椀渀 愀 昀漀爀洀 挀漀洀洀漀渀氀礀 爀攀昀攀爀爀攀搀 琀漀 愀猀 ∀挀甀瀀ഊcasings"...these are more or less odds and ends pieces and they are packed in ਀猀愀氀琀⸀⸀⸀ഊYour butcher will generally buy his hog casings fresh packed in salt by the ਀∀栀愀渀欀㨀⸀⸀⸀ഊA hank is about 3 pounds or so and the amount of sausage you can make varies with the diameter.. ਀ഊYou have 4 general sizes of hog casings: ਀㈀㤀ⴀ㌀㈀ 洀洀 ⴀⴀ 甀猀攀搀 昀漀爀 昀爀愀渀欀猀Ⰰ 漀爀 氀椀渀欀 戀爀攀愀欀昀愀猀琀 猀愀甀猀愀最攀 ⠀挀漀甀渀琀爀礀 猀愀甀猀愀最攀⤀ⴀⴀ洀愀欀攀猀ഊ 90-100 lbs. ਀㌀㈀ⴀ㌀㔀 洀洀 ⴀⴀ 甀猀攀搀 昀漀爀 猀漀洀攀 戀爀愀琀眀甀爀猀琀Ⰰ 戀漀挀欀眀甀爀猀琀 愀渀搀 椀琀愀氀椀愀渀 猀愀甀猀愀最攀ⴀⴀ洀愀欀攀猀 甀瀀 琀漀ഊ 115 lbs. ਀㌀㔀ⴀ㌀㠀 洀洀 ⴀⴀ 甀猀攀搀 昀漀爀 猀漀洀攀 欀渀漀挀欀眀甀爀猀琀Ⰰ 欀椀攀氀戀愀猀愀 ⠀瀀漀氀椀猀栀 猀愀甀猀愀最攀⤀Ⰰ 攀琀挀⸀ⴀⴀ洀愀欀攀猀ഊ about 125 lbs. ਀㌀㠀ⴀ㐀㈀ 洀洀 ⴀⴀ 氀愀爀最攀猀琀 愀瘀愀椀氀愀戀氀攀 ⠀搀椀愀洀攀琀攀爀 椀猀 ㄀ ㄀⼀㈀ ⴀ ㈀∀⤀Ⰰ 甀猀攀搀 昀漀爀 戀椀最最攀爀      ഊ kielbasa, some summer sausage, liverwurst and ring bologna.-- makes up to ਀    ㄀㐀　 氀戀猀⸀ഊ ਀匀栀攀攀瀀 挀愀猀椀渀最猀 最攀渀攀爀愀氀氀礀 挀漀洀攀 椀渀 ㈀ 猀椀稀攀猀㨀ഊ22-24 mm -- used for pork link sausage--makes 50-60 lbs. ਀㈀㐀ⴀ㈀㘀 洀洀 ⴀⴀ 甀猀攀搀 昀漀爀 眀椀渀攀爀猀⼀栀漀琀 搀漀最猀 ⴀⴀ 洀愀欀攀猀 㘀　ⴀ㜀　 氀戀猀⸀ഊ ਀䈀攀攀昀 戀甀渀最猀 愀爀攀 甀猀攀搀 昀漀爀 戀椀最 戀漀氀漀最渀愀Ⰰ 挀漀漀欀攀搀 猀愀氀愀洀椀Ⰰ 氀攀戀愀渀漀渀 猀愀氀愀洀椀Ⰰ 攀琀挀⸀ ⴀⴀ愀爀攀ഊapprox 4 to 4 1/2" in diameter, and each casing holds 8 to10 lbs. ਀ഊThere's a ton more info I can come up with if anyone wants it, incl info on beef ਀愀渀搀 栀漀最 洀椀搀搀氀攀猀Ⰰ 猀礀渀琀栀攀琀椀挀 挀愀猀椀渀最猀Ⰰ 挀漀氀氀愀最攀渀 挀愀猀椀渀最猀Ⰰ 攀琀挀⸀ഊI pretty much get most of my sausage-making stuff mail order from a supplier in ਀䈀甀昀昀愀氀漀Ⰰ 一夀 ⠀吀栀攀 匀愀甀猀愀最攀 䴀愀欀攀爀⤀⸀⸀⸀ഊI have the phone number and address for anyone who'd like it.....their prices are pretty reasonable. ਀ഊThey also sell a variety of grinders, slicers, stuffers, smokers and ਀猀瀀椀挀攀猀⸀⸀⸀⸀攀琀挀⸀ഊ ਀䨀攀昀昀ഊ ਀ഊDate: Tue, 22 Sep 1998 21:57:36 EDT ਀䘀爀漀洀㨀 䰀爀搀刀愀猀 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: SC - Food Preservation ਀ഊupsxdls at okway.okstate.edu writes: ਀㰀㰀 匀氀椀搀攀 琀栀攀 挀愀猀椀渀最 漀瘀攀爀 琀栀攀 琀甀戀攀 攀渀搀 漀昀 琀栀攀 猀琀甀昀昀攀爀⸀  吀椀攀 愀 欀渀漀琀 椀渀 琀栀攀ഊ end of the casing. >> ਀ഊFor clarification purposes only> Push all of the casing over the end of the ਀猀琀甀昀昀攀爀⸀  䤀琀 眀椀氀氀 戀甀渀挀栀 甀瀀 琀漀最攀琀栀攀爀⸀  倀甀氀氀 愀 挀漀甀瀀氀攀 漀昀 椀渀挀栀攀猀 漀昀昀 琀栀攀 琀甀戀攀ഊthen tie the knot./ Push the extra casing back unto the tube until the knot is ਀昀椀爀洀氀礀 愀最愀椀渀猀琀 琀栀攀 攀渀搀 漀昀 琀栀攀 猀愀甀猀愀最攀 猀琀甀昀昀攀爀⸀  吀栀攀渀 瀀爀漀挀攀攀搀 琀漀 瀀甀猀栀 琀栀攀ഊstuffing through the tube into the casing tying off with string or twisting ਀琀栀攀 昀椀氀氀攀搀 挀愀猀椀渀最 椀渀 琀栀攀 氀攀渀最琀栀猀 礀漀甀 搀攀猀椀爀攀⸀  䤀昀 礀漀甀 搀漀 渀漀琀 眀椀猀栀 琀漀 洀愀欀攀 猀洀愀氀氀ഊsausages by twisting or tying coil the sausage as it is filled, tying off the ਀漀琀栀攀爀 攀渀搀 眀栀攀渀 椀琀 椀猀 爀攀愀挀栀攀搀⸀ഊ ਀刀愀猀ഊ ਀ഊDate: Wed, 4 Nov 1998 15:11:57 -0600 ਀䘀爀漀洀㨀 ∀䐀攀挀欀攀爀Ⰰ 䴀愀爀最愀爀攀琀∀ 㰀洀愀爀最愀爀攀琀 愀琀 䠀攀愀氀琀栀⸀匀琀愀琀攀⸀伀䬀⸀唀匀㸀ഊSubject: FW: SC - making sausages ਀ഊDottie Elliott wrote: ਀ഊI have been learning to make various sausages (form period sources) and I ਀渀攀攀搀 愀 氀椀琀琀氀攀 愀搀瘀椀挀攀⸀  圀栀攀渀 䤀 愀洀 猀琀甀昀昀椀渀最 琀栀攀洀 䤀 琀眀椀猀琀 琀栀攀 猀愀甀猀愀最攀 猀欀椀渀ഊseveral times between each link and it holds for awhile. Yet while cooking, ਀猀漀洀攀 漀昀 琀栀攀 氀椀渀欀猀 甀渀琀眀椀猀琀⸀  䤀琀 猀琀椀氀氀 琀愀猀琀攀猀 昀椀渀攀 戀甀琀 搀漀攀猀渀✀琀 氀漀漀欀 愀猀 渀椀挀攀⸀ 䤀ഊtried tieing each link with string until after it was cooked and that worked ਀戀甀琀 椀琀 琀愀欀攀猀 愀 氀漀琀 漀昀 猀琀爀椀渀最 愀渀搀 琀椀洀攀⸀ 䤀猀 琀栀攀爀攀 愀 琀爀椀挀欀 琀漀 琀眀椀猀琀椀渀最 琀栀攀ഊlinks I don't know? ਀䌀氀愀爀椀猀猀愀ഊ ਀吀爀礀 欀渀漀琀琀椀渀最 琀栀攀 挀愀猀椀渀最 愀猀 礀漀甀 眀漀甀氀搀 琀栀爀攀愀搀 椀渀猀琀攀愀搀 漀昀 琀眀椀猀琀椀渀最⸀ഊMargarite ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ 　㔀 一漀瘀 ㄀㤀㤀㠀 　㤀㨀　㤀㨀㈀㔀 ⬀　　　　ഊFrom: Robyn Probert ਀匀甀戀樀攀挀琀㨀 刀攀㨀 䘀圀㨀 匀䌀 ⴀ 洀愀欀椀渀最 猀愀甀猀愀最攀猀ഊ ਀㸀䌀氀愀爀椀猀猀愀 眀爀漀琀攀㨀ഊ>I have been learning to make various sausages (form period sources) and I ਀㸀渀攀攀搀 愀 氀椀琀琀氀攀 愀搀瘀椀挀攀⸀  圀栀攀渀 䤀 愀洀 猀琀甀昀昀椀渀最 琀栀攀洀 䤀 琀眀椀猀琀 琀栀攀 猀愀甀猀愀最攀 猀欀椀渀ഊ>several times between each link and it holds for awhile. Yet while cooking, ਀㸀猀漀洀攀 漀昀 琀栀攀 氀椀渀欀猀 甀渀琀眀椀猀琀⸀  䤀琀 猀琀椀氀氀 琀愀猀琀攀猀 昀椀渀攀 戀甀琀 搀漀攀猀渀✀琀 氀漀漀欀 愀猀 渀椀挀攀⸀ 䤀ഊ>tried tieing each link with string until after it was cooked and that worked ਀㸀戀甀琀 椀琀 琀愀欀攀猀 愀 氀漀琀 漀昀 猀琀爀椀渀最 愀渀搀 琀椀洀攀⸀ 䤀猀 琀栀攀爀攀 愀 琀爀椀挀欀 琀漀 琀眀椀猀琀椀渀最 琀栀攀ഊ>links I don't know? ਀ഊTry tying several strings of sausages together (4 is common) every few links ਀刀漀眀愀渀ഊ ਀ഊDate: Wed, 4 Nov 1998 20:30:56 -0500 ਀䘀爀漀洀㨀 ∀倀栀椀氀椀瀀瀀愀 䄀氀搀攀爀琀漀渀∀ 㰀瀀栀氀椀瀀 愀琀 戀爀椀最栀琀⸀渀攀琀㸀ഊSubject: Re: SC - making sausages ਀ഊMay I suggest that the trick is not in the twisting, but in the stuffing? ਀䴀漀猀琀 猀愀甀猀愀最攀猀 眀栀攀渀 琀栀攀礀 挀漀漀欀Ⰰ 攀砀瀀愀渀搀Ⰰ 愀渀搀 琀栀椀猀 攀砀瀀愀渀猀椀漀渀 眀椀氀氀 瀀甀猀栀 愀最愀椀渀猀琀ഊthe twist, since the contents have to go somewhere, and out the casing ਀椀猀渀✀琀 昀椀爀猀琀 挀栀漀椀挀攀⸀ 吀爀礀 猀琀甀昀昀椀渀最 氀攀猀猀 椀渀琀漀 琀栀攀 挀愀猀椀渀最Ⰰ 愀渀搀 琀爀礀 瀀爀椀挀欀椀渀最 琀栀攀ഊcasing when cooking, so the hot juices may escape. ਀ഊPhlip ਀䌀愀攀爀 䘀爀椀最ഊBarony of the Middle Marches ਀䴀椀搀搀氀攀 䬀椀渀最搀漀洀ഊ ਀ഊDate: Thu, 5 Nov 1998 08:07:53 EST ਀䘀爀漀洀㨀 䴀漀爀搀漀渀渀愀㈀㈀ 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: SC - Sausage ਀ഊmmartines at brighthorizons.com writes: ਀㸀  圀攀氀氀Ⰰ 䤀 挀愀渀✀琀 昀椀最甀爀攀 漀甀琀 栀漀眀 洀甀挀栀 昀愀琀 琀漀 琀栀攀 洀攀愀琀 猀栀漀甀氀搀 戀攀 甀猀攀搀⸀  䘀漀爀ഊ> example, if I use 5 lbs. of pork, how much fat? Also, what KIND of fat? ਀ഊStandard practice back home was 1 part lean meat to 1 part fat. Pork fat is ਀瀀爀攀昀攀爀爀攀搀 昀漀爀 瀀漀爀欀 猀愀甀猀愀最攀⸀ഊ ਀䴀漀爀搀漀渀渀愀ഊ ਀ഊDate: Thu, 5 Nov 1998 09:51:00 -0500 ਀䘀爀漀洀㨀 ∀䬀愀瀀瀀氀攀爀Ⰰ 䴀䴀䌀 刀椀挀栀愀爀搀 䄀⸀∀ 㰀䬀䄀倀倀䰀䔀刀刀 愀琀 猀眀漀猀⸀渀愀瘀礀⸀洀椀氀㸀ഊSubject: SC - sausage stuffing ਀ഊClarissa asked:Is there a trick to twisting the links I don't know? ਀ഊMilady, are you using real or artificial casings? I myself use natural ਀挀愀猀椀渀最猀 ⠀漀甀琀 漀昀 瀀攀爀猀漀渀愀氀 瀀爀攀昀攀爀攀渀挀攀 愀渀搀 猀漀 洀✀氀漀爀搀 刀愀猀 眀椀氀氀 挀漀渀琀椀渀甀攀 琀漀ഊadmit, on occasion, that he knows me ;-) and have never had a problem ਀眀椀琀栀 琀栀攀洀 甀渀琀眀椀猀琀椀渀最 瀀爀漀瘀椀搀攀搀 攀瘀攀爀礀琀栀椀渀最 眀愀猀 琀椀最栀琀Ⰰ 琀椀搀礀 愀渀搀 圀䔀䰀䰀ഊwashed. I do have a German friend in the Bay area though, who taught me ਀洀漀猀琀 漀昀 眀栀愀琀 䤀 欀渀漀眀 漀昀 猀愀甀猀愀最攀 洀愀欀椀渀最Ⰰ 眀栀漀 愀挀琀甀愀氀氀礀 琀椀攀猀 琀栀攀 猀欀椀渀猀 椀渀 愀ഊknot at the end of each link. Understand, this takes much practice and ਀洀漀爀攀 搀攀砀爀琀攀爀椀琀礀Ⰰ 愀渀搀 䤀 洀礀猀攀氀昀 瀀爀攀昀攀爀 琀栀攀 琀眀椀猀琀 ⠀氀愀稀礀 氀椀氀 倀甀挀欀攀爀 琀栀愀琀 䤀ഊam). Essentially what he does is, as he fills each link, he pulls the ਀挀愀猀椀渀最 漀昀昀 琀栀攀 昀椀氀氀攀爀 琀甀戀攀 愀 眀愀礀猀Ⰰ 愀渀搀 琀栀攀渀 焀甀椀琀攀 搀攀昀琀氀礀 琀椀攀猀 愀 欀渀漀琀 戀礀ഊfeeding everything thru on itself. Not difficult to do, but very ਀搀椀昀昀椀挀甀氀琀 琀漀 搀漀 眀攀氀氀 椀渀 漀爀搀攀爀 琀漀 愀瘀漀椀搀 愀椀爀 瀀漀挀欀攀琀 愀渀搀 猀甀挀栀⸀  䠀漀瀀攀 琀栀椀猀ഊhelps. ਀ഊRegards, Puck ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ 㔀 一漀瘀 ㄀㤀㤀㠀 ㄀㤀㨀㄀㌀㨀㄀㔀 ⴀ　㘀　　ഊFrom: "Debra Hense" ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 洀愀欀椀渀最 猀愀甀猀愀最攀猀ഊ ਀䄀爀攀 礀漀甀 愀眀愀礀猀 琀眀椀猀琀椀渀最 琀栀攀洀 愀氀氀 椀渀 琀栀攀 猀愀洀攀 搀椀爀攀挀琀椀漀渀㼀  䤀昀 猀漀Ⰰ 礀漀甀 渀攀攀搀ഊto reverse the twist each time, one link towards you, the next link twist away ਀昀爀漀洀 礀漀甀⸀  伀爀Ⰰ 愀 挀漀甀瀀氀攀 漀昀 琀眀椀猀琀 琀漀 琀栀攀 爀椀最栀琀Ⰰ 琀栀攀渀 漀渀 琀栀攀 渀攀砀琀 氀椀渀欀Ⰰ 愀ഊcouple of twists to the left. ਀ഊSorta like: | ਀                ⴀ㸀 琀眀椀猀琀ഊ | ਀                㰀ⴀ 琀眀椀猀琀ഊ | ਀                ⴀ㸀 琀眀椀猀琀ഊ | ਀ഊThis should help prevent the untwisting while cooking. ਀ഊKateryn de Develyn ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀㄀ 一漀瘀 ㄀㤀㤀㠀 　㄀㨀㈀　㨀㐀㜀 ⴀ　㔀　　ഊFrom: Philip & Susan Troy ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 洀愀欀椀渀最 猀愀甀猀愀最攀猀ഊ ਀䐀漀琀琀椀攀 䔀氀氀椀漀琀琀 眀爀漀琀攀㨀ഊ> I have been learning to make various sausages (form period sources) and I ਀㸀 渀攀攀搀 愀 氀椀琀琀氀攀 愀搀瘀椀挀攀⸀  圀栀攀渀 䤀 愀洀 猀琀甀昀昀椀渀最 琀栀攀洀 䤀 琀眀椀猀琀 琀栀攀 猀愀甀猀愀最攀 猀欀椀渀ഊ> several times between each link and it holds for awhile. Yet while ਀㸀 挀漀漀欀椀渀最Ⰰ 猀漀洀攀 漀昀 琀栀攀 氀椀渀欀猀 甀渀琀眀椀猀琀⸀  䤀琀 猀琀椀氀氀 琀愀猀琀攀猀 昀椀渀攀 戀甀琀 搀漀攀猀渀✀琀ഊ> look as nice. I tried tieing each link with string until after it was ਀㸀 挀漀漀欀攀搀 愀渀搀 琀栀愀琀 眀漀爀欀攀搀 戀甀琀 椀琀 琀愀欀攀猀 愀 氀漀琀 漀昀 猀琀爀椀渀最 愀渀搀 琀椀洀攀⸀ 䤀猀 琀栀攀爀攀 愀ഊ> trick to twisting the links I don't know? ਀ഊTwisting the casings more than maybe two complete twists places a great ਀搀攀愀氀 漀昀 猀琀爀攀猀猀 漀渀 琀栀攀 挀愀猀椀渀最⸀ 䤀✀洀 挀漀洀椀渀最 椀渀琀漀 琀栀椀猀 搀椀猀挀甀猀猀椀漀渀 愀 戀椀琀ഊlate, but I wanted to respond to some responses you've already received. ਀䴀礀 漀眀渀 攀砀瀀攀爀椀攀渀挀攀 栀愀猀 戀攀攀渀 琀栀愀琀 椀琀✀猀 戀攀猀琀 琀漀 琀眀椀猀琀 琀栀攀 氀椀渀欀猀 椀渀ഊalternating opposite directions, and tie them with a continuous length ਀漀昀 猀琀爀椀渀最Ⰰ 爀漀甀最栀氀礀 ㄀ ㄀⼀㈀ 琀椀洀攀猀 愀猀 氀漀渀最 愀猀 礀漀甀爀 猀琀爀椀渀最 漀昀 猀愀甀猀愀最攀⸀ 䠀愀瘀攀ഊyou ever examined the way a butcher ties up a roast, using one piece of ਀猀琀爀椀渀最㼀 䤀琀✀猀 愀 氀漀琀 氀椀欀攀 琀栀愀琀⸀ 唀猀攀 漀渀攀 攀渀搀 琀漀 琀椀攀 琀栀攀 攀渀搀 漀昀 礀漀甀爀ഊcasings, even if you've knotted the casings. (Don't fill them too full, ਀戀甀琀 戀攀 猀甀爀攀 琀栀攀爀攀 愀爀攀 渀漀 愀椀爀 戀甀戀戀氀攀猀Ⰰ 眀栀椀挀栀 愀爀攀 攀愀猀椀攀爀 愀渀搀 戀攀琀琀攀爀 琀漀ഊexpel before sealing the ends than to prick the thing full of holes. ਀匀愀甀猀愀最攀猀 搀漀渀✀琀 爀攀愀氀氀礀 攀砀瀀愀渀搀 眀栀攀渀 挀漀漀欀椀渀最Ⰰ 愀渀搀 栀漀琀 搀漀最猀 搀漀渀✀琀 ∀瀀氀甀洀瀀ഊwhen you cook 'em", either! What happens is simply that the casing ਀猀栀爀椀渀欀猀 爀愀瀀椀搀氀礀Ⰰ 眀栀椀挀栀Ⰰ 椀昀 椀琀✀猀 渀漀琀 猀琀甀昀昀攀搀 琀漀漀 琀椀最栀琀氀礀Ⰰ 椀猀 爀愀爀攀氀礀 愀ഊproblem, but a tight casing, especially one full of expanding air, which ਀戀攀挀漀洀攀猀 愀 瀀爀漀戀氀攀洀 愀 氀漀琀 猀漀漀渀攀爀 琀栀愀渀 猀琀攀愀洀 搀漀攀猀㬀 眀栀漀 挀漀漀欀猀 猀愀甀猀愀最攀猀 琀漀ഊ212 degrees inside?) ਀ഊRun your string along the first link, wrap it around the first twist and ਀甀渀搀攀爀 椀琀猀攀氀昀 愀渀搀 漀甀琀 愀最愀椀渀Ⰰ 琀栀攀渀 愀氀漀渀最 琀栀攀 猀攀挀漀渀搀 氀椀渀欀Ⰰ 愀渀搀 猀漀 漀渀 甀渀琀椀氀ഊyou've got all the links tied off. The great advantage of using this ਀洀攀琀栀漀搀 椀猀 眀椀琀栀 琀栀椀渀最猀 氀椀欀攀 氀椀瘀攀爀 猀愀甀猀愀最攀猀 愀渀搀 戀氀愀挀欀 瀀甀搀搀椀渀最猀㨀 琀栀攀礀 漀昀琀攀渀ഊwon't support their own weight without help, and it is a source of ਀甀渀攀渀搀椀渀最 搀攀猀瀀愀椀爀 琀漀 栀愀瘀攀 礀漀甀爀 戀氀愀挀欀 瀀甀搀猀 戀甀猀琀 漀瀀攀渀 渀漀琀 戀攀挀愀甀猀攀 礀漀甀 戀爀漀欀攀ഊthe casings while poaching them, but because you weren't careful enough ਀氀椀昀琀椀渀最 琀栀攀洀 漀甀琀 漀昀 琀栀攀 瀀漀琀⸀ 圀椀琀栀 琀栀攀 猀琀爀椀渀最 瀀爀漀瀀攀爀氀礀 琀椀攀搀Ⰰ 礀漀甀 挀愀渀 氀椀昀琀ഊthat string of links out of the pot by the string without straining the ਀挀愀猀椀渀最猀 琀漀漀 洀甀挀栀⸀ഊ ਀夀攀猀Ⰰ 椀琀 甀猀攀猀 愀 氀漀琀 漀昀 猀琀爀椀渀最⸀ 一漀Ⰰ 椀琀✀猀 渀漀琀 琀栀愀琀 琀椀洀攀 挀漀渀猀甀洀椀渀最 漀渀挀攀 礀漀甀ഊget your fingers accustomed to the task. If using a lot of string is a ਀瀀爀漀戀氀攀洀Ⰰ 洀愀欀攀 猀甀爀攀 礀漀甀 甀猀攀 挀栀攀愀瀀Ⰰ 琀栀椀渀 挀漀琀琀漀渀 琀眀椀渀攀Ⰰ 眀栀椀挀栀 椀猀 眀栀愀琀ഊbutchers use anyway. ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀㄀ 一漀瘀 ㄀㤀㤀㠀 　㜀㨀㄀㘀㨀㔀㠀 ⴀ　㘀　　ഊFrom: kallie at zebra.net (Kathleen Ashcraft) ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 洀愀欀椀渀最 猀愀甀猀愀最攀猀ഊ ਀倀栀椀氀椀瀀 ☀ 匀甀猀愀渀 吀爀漀礀 眀爀漀琀攀㨀ഊ> My own experience has been that it's best to twist the links in ਀㸀 愀氀琀攀爀渀愀琀椀渀最 漀瀀瀀漀猀椀琀攀 搀椀爀攀挀琀椀漀渀猀Ⰰ 愀渀搀 琀椀攀 琀栀攀洀 眀椀琀栀 愀 挀漀渀琀椀渀甀漀甀猀 氀攀渀最琀栀ഊ> of string, roughly 1 1/2 times as long as your string of sausage. Have ਀㸀 礀漀甀 攀瘀攀爀 攀砀愀洀椀渀攀搀 琀栀攀 眀愀礀 愀 戀甀琀挀栀攀爀 琀椀攀猀 甀瀀 愀 爀漀愀猀琀Ⰰ 甀猀椀渀最 漀渀攀 瀀椀攀挀攀 漀昀ഊ> string? It's a lot like that. Use one end to tie the end of your ਀㸀 挀愀猀椀渀最猀Ⰰ 攀瘀攀渀 椀昀 礀漀甀✀瘀攀 欀渀漀琀琀攀搀 琀栀攀 挀愀猀椀渀最猀⸀ഊ ਀䄀渀 愀氀琀攀爀渀愀琀椀瘀攀 琀漀 琀栀椀猀Ⰰ 椀昀 礀漀甀✀爀攀 甀猀椀渀最 渀愀琀甀爀愀氀 挀愀猀椀渀最Ⰰ 椀猀 琀漀 琀愀欀攀 漀渀攀 漀昀 琀栀攀ഊcasings that end up with pinholes in it (and one will, rest assured), and trim ਀漀甀琀 愀戀漀甀琀 㘀 琀漀 㠀 椀渀挀栀攀猀 琀漀 攀椀琀栀攀爀 猀椀搀攀 漀昀 琀栀攀 瀀椀渀栀漀氀攀Ⰰ 琀栀攀渀 猀氀椀挀攀 琀栀攀 挀愀猀椀渀最ഊinto thin strips and use these to tie between links. Works for me. ਀ഊwajdi ਀ഊ ਀䐀愀琀攀㨀 䘀爀椀Ⰰ ㈀　 一漀瘀 ㄀㤀㤀㠀 ㄀　㨀㈀㄀㨀㐀㠀 ⴀ　㔀　　ഊFrom: "LHG, JRG" ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 匀䌀ⴀ匀愀甀猀愀最攀⼀倀漀眀搀攀爀 䐀漀甀挀攀ഊ ਀㸀㸀 倀氀愀猀琀椀挀 挀漀欀攀 戀漀琀琀氀攀猀 眀漀爀欀 眀漀渀搀攀爀昀甀氀氀礀 愀猀 搀椀猀瀀漀猀愀戀氀攀 猀愀甀猀愀最攀ഊ>> stuffers/funnels if anyone else out there is thinking of doing some ਀㸀㸀 猀愀甀猀愀最攀 猀琀甀昀昀椀渀最⸀ഊ ਀㸀吀栀愀渀欀 礀漀甀⸀ 吀栀椀猀 椀猀 愀 眀漀渀搀攀爀昀甀氀 椀搀攀愀 愀渀搀 洀甀挀栀 挀栀攀愀瀀攀爀 琀栀愀渀 琀栀攀 洀攀琀愀氀 洀攀愀琀ഊ>grinders/sausage stuffers I saw advertised. This sounds especially good ਀㸀昀漀爀 猀漀洀攀漀渀攀 眀栀漀 眀漀甀氀搀 氀椀欀攀 琀漀 琀爀礀 猀愀甀猀愀最攀 洀愀欀椀渀最 戀甀琀 搀漀攀猀渀✀琀 欀渀漀眀 椀昀 琀栀攀礀ഊ>want to do a lot of it. ਀ഊ>Stefan li Rous ਀ഊStefan, an even easier method is to use a plastic kitchen funnel. It is ਀搀攀瘀漀椀搀 漀昀 琀栀攀 爀椀搀最攀猀 琀栀愀琀 挀漀甀氀搀 最攀琀 椀渀 琀栀攀 眀愀礀 漀昀 琀栀爀攀愀搀椀渀最 琀栀攀 挀愀猀椀渀最猀ഊproperly onto the stuffer tube. When you are talking 8mm casings, it's not ਀愀 爀椀猀欀 䤀✀搀 眀愀渀琀 琀漀 琀愀欀攀⸀ഊ ਀䈀吀圀Ⰰ 䴀漀爀最愀渀Ⰰ 眀攀 ⨀搀椀搀⨀ 最攀琀 琀栀攀 挀愀猀椀渀最猀 琀栀漀爀漀甀最栀氀礀 眀攀琀 戀攀昀漀爀攀 眀攀 猀琀甀昀昀攀搀ഊthem, right? Rinsed them quite well inside and out, getting rid of salt, if ਀琀栀愀琀✀猀 栀漀眀 琀栀攀礀 眀攀爀攀 瀀愀挀欀攀搀㼀ഊ ਀䄀渀搀 眀攀 愀氀猀漀 甀猀攀搀 洀攀愀琀 琀栀愀琀 栀愀搀 戀攀攀渀 最爀漀甀渀搀 愀渀搀 栀攀氀搀 愀琀 琀栀攀 瀀爀漀瀀攀爀ഊtemperatures (ie ground just at the freezing point, and mixed and used ਀椀洀洀攀搀椀愀琀攀氀礀⤀ 猀漀 琀栀愀琀 眀攀 眀漀甀氀搀渀✀琀 渀攀攀搀 愀渀礀 漀昀 琀栀愀琀 渀愀猀琀礀 瀀爀愀最甀攀 瀀漀眀搀攀爀 琀栀愀琀ഊwards off bacterial infection (I hate medecine in my food)? ਀ഊAoife ਀ഊ ਀匀甀戀樀攀挀琀㨀 匀甀瀀瀀氀椀攀猀ഊDate: Sat, 21 Nov 1998 21:00:51 EST ਀䘀爀漀洀㨀 䰀漀最漀㘀㔀 愀琀 愀漀氀⸀挀漀洀ഊTo: stefan at texas.net ਀ഊI have bought supplies from the sausage maker, but now buy from a source out ਀漀昀 搀攀琀爀漀椀琀⸀ 吀栀攀礀 栀愀瘀攀 愀 挀愀琀愀氀漀最 愀渀搀 愀 眀攀戀 猀椀琀攀⸀ 䴀愀渀礀 漀昀 琀栀攀ഊ ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀戀甀琀挀栀攀爀ⴀ瀀愀挀欀攀爀⸀挀漀洀⼀戀漀搀⸀栀琀洀  䈀甀琀挀栀攀爀 ☀ 倀愀挀欀攀爀 匀甀瀀瀀氀礀 䌀漀洀瀀愀渀礀 ഊ ਀瀀爀椀挀攀猀 愀爀攀 栀愀氀昀 愀猀 洀甀挀栀 愀猀 漀昀 眀栀愀琀 琀栀攀 猀愀甀猀愀最攀 洀愀欀攀爀 眀愀渀琀猀⸀ 䤀昀ഊyou do a seach on the web you can probably find a supplier close to you. ਀ഊEric ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㈀㌀ 一漀瘀 ㄀㤀㤀㠀 　㠀㨀㔀㈀㨀㔀㘀 䔀匀吀ഊFrom: LrdRas at aol.com ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 匀愀甀猀愀最攀 䌀愀猀椀渀最猀ഊ ਀猀琀攀昀愀渀 愀琀 琀攀砀愀猀⸀渀攀琀 眀爀椀琀攀猀㨀ഊ<< But do they make plastic kitchen funnels with large openings? The ones I ਀ 爀攀洀攀洀戀攀爀 猀攀攀椀渀最 愀氀氀 栀愀瘀攀 猀渀漀甀琀猀 漀渀氀礀 愀戀漀甀琀 琀栀攀 猀椀稀攀 漀昀 愀 昀椀渀最攀爀 漀爀 氀攀猀猀ഊ in diameter. Wouldn't this really slow down the sausage stuffing compared ਀ 琀漀 琀栀愀琀 漀昀 愀 ㈀ⴀ氀椀琀琀攀爀 漀爀 ㌀ⴀ氀椀琀琀攀爀 猀漀搀愀 戀漀琀琀氀攀Ⰰ 眀栀椀挀栀 愀爀攀 挀氀漀猀攀爀 椀渀 猀椀稀攀ഊ to what I thought the sausage casing diameter is? ਀ഊStefan li Rous >> ਀ഊSuasage cases come n varying diameters depending on the type of sausage. ਀挀漀氀漀渀Ⰰ 搀甀漀搀攀渀漀洀Ⰰ 愀渀搀 琀栀攀 氀愀爀最攀 椀渀琀攀猀琀椀渀攀 愀爀攀 甀猀攀搀 昀漀爀 氀愀爀最攀爀 搀椀愀洀攀琀攀爀ഊsausages, while the small intestine is used for smaller sausages. Artificial ਀挀攀氀氀甀氀漀猀攀 挀愀猀椀渀最猀 挀愀渀 愀氀猀漀 戀攀 瀀甀爀挀栀愀猀攀搀 椀渀 搀椀昀昀攀爀椀渀最 猀椀稀攀猀 眀栀椀挀栀 最攀渀攀爀愀氀氀礀ഊreflect the size of the natural casing or can be had in sizes not normally ਀愀猀猀漀挀椀愀琀攀搀 眀椀琀栀 渀愀琀甀爀愀氀 挀愀猀椀渀最猀⸀ഊ ਀䴀漀猀琀 挀漀洀洀攀爀挀椀愀氀 猀愀甀猀愀最攀猀 愀爀攀 瀀愀挀欀攀搀 椀渀琀漀 挀攀氀氀甀氀漀猀攀 挀愀猀椀渀最猀 琀栀攀猀攀 搀愀礀猀 戀甀琀ഊsausages packed in natural casings are by no means that rare or hard to come ਀戀礀⸀ 䈀礀 琀栀攀椀爀 渀愀琀甀爀攀Ⰰ 渀愀琀甀爀愀氀 挀愀猀椀渀最猀 栀愀瘀攀 最爀攀愀琀 攀氀愀猀琀椀挀椀琀礀 愀渀搀 琀栀攀爀攀 猀栀漀甀氀搀 戀攀ഊno problem with easily fitting a casing made from pig's intestine over a soda ਀戀漀琀琀氀攀 挀愀瀀 漀爀 爀攀洀漀瘀椀渀最 椀琀 漀瘀攀爀 琀栀攀 爀椀搀最攀猀 愀猀 椀琀 琀攀渀搀猀 琀漀 戀攀 爀愀琀栀攀爀 猀氀椀瀀瀀攀爀礀⸀ഊThe secret is to soak and rinse casings sufficently to rehydrate them and ਀爀攀洀漀瘀攀 琀栀攀 猀愀氀琀 椀渀 眀栀椀挀栀 琀栀攀礀 愀爀攀 瀀愀挀欀攀搀⸀ഊ ਀䰀愀爀最攀 琀甀戀攀 昀甀渀渀攀氀猀 愀爀攀 攀愀猀椀氀礀 漀戀琀愀椀渀愀戀氀攀 愀琀 愀渀礀 栀愀爀搀眀愀爀攀 猀琀漀爀攀 漀爀 愀最爀椀挀甀氀琀甀爀愀氀ഊsupply store such as 'True Value' or 'Agway'. Also the automotive section of ਀愀渀礀 瘀愀爀椀攀琀礀 猀琀漀爀攀 眀椀氀氀 栀愀瘀攀 氀愀爀最攀爀 昀甀渀渀攀氀猀⸀ 匀椀洀瀀氀礀 眀愀猀栀 琀栀攀 渀攀眀 昀甀渀渀攀氀 椀渀ഊwarm soapy water, rinse thouroughly and you are ready for the sausage making ਀攀砀瀀攀爀椀攀渀挀攀⸀ഊ ਀刀愀猀ഊ ਀ഊDate: Sat, 2 Jan 1999 23:32:15 EST ਀䘀爀漀洀㨀 䰀爀搀刀愀猀 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: SC - sausage questions ਀ഊstefan at texas.net writes: ਀㰀㰀 䴀礀 焀甀攀猀琀椀漀渀 椀猀Ⰰ 栀漀眀 搀漀 礀漀甀 最攀琀 琀栀攀 椀渀琀攀爀渀愀氀 琀攀洀瀀攀爀愀琀甀爀攀 漀昀 琀栀攀 猀愀甀猀愀最攀ഊlinks?>> ਀ഊI use one of the pocket thermometers, they are relatively inexpensive and ਀瘀攀爀礀 栀愀渀搀礀 眀栀攀渀 挀漀漀欀椀渀最 昀漀爀 挀爀漀眀搀猀⸀ 㬀ⴀ⤀ഊ ਀㰀㰀 䤀昀 礀漀甀 瀀椀攀爀挀攀 琀栀攀 猀愀甀猀愀最攀 挀愀猀椀渀最猀 眀椀琀栀 愀 洀攀愀琀 琀栀攀爀洀漀洀攀琀攀爀 搀漀渀✀琀 琀栀攀ഊinsides start leaking out of the sausages, especially if the temperature is ਀渀漀琀 琀栀攀爀攀 礀攀琀 愀渀搀 礀漀甀 栀愀瘀攀 琀漀 栀攀愀琀 琀栀攀洀 猀漀洀攀 洀漀爀攀㼀 㸀㸀ഊ ਀圀攀氀氀⸀⸀⸀愀 挀愀爀攀昀甀氀 爀攀愀搀椀渀最 漀昀 琀栀攀 椀渀最爀攀搀椀攀渀琀猀 氀椀猀琀 爀攀瘀攀愀氀猀 攀最最猀 愀猀 愀渀ഊingredient. These, combined with the starches set up almost instantly when the ਀猀愀甀猀愀最攀 最漀攀猀 椀渀琀漀 琀栀攀 栀漀琀 氀椀焀甀椀搀⸀ 䤀渀 洀礀 椀渀椀琀椀愀氀 琀爀礀Ⰰ 䤀 氀攀琀 琀栀攀 眀愀琀攀爀 最攀琀 琀漀ഊhot, and had one or two burst like an overcooked hotdog. I found that if you ਀挀愀爀攀昀甀氀氀礀 挀漀渀琀爀漀氀 琀栀攀 琀攀洀瀀攀爀愀琀甀爀攀 漀昀 琀栀攀 氀椀焀甀椀搀 愀渀搀 搀漀 一伀吀 氀攀琀 椀琀 爀愀椀猀攀 愀戀漀瘀攀ഊthe original suggested temperature bursting never occurs. After a few ਀戀愀琀挀栀攀猀Ⰰ 攀砀瀀攀爀椀攀渀挀攀 眀椀氀氀 最甀椀搀攀 礀漀甀 椀渀 琀栀攀 愀爀攀愀 漀昀 眀愀琀攀爀 琀攀洀瀀攀爀愀琀甀爀攀⸀ഊ ਀㰀㰀圀椀氀氀 琀栀攀 挀愀猀椀渀最 戀攀 洀漀爀攀 猀甀猀挀攀瀀琀椀戀氀攀 琀漀 琀攀愀爀椀渀最 愀昀琀攀爀 椀琀 栀愀猀 戀攀攀渀ഊpierced?>> ਀ഊThat was NOT my experience. The proteins in the casing harden instantly on ਀挀漀渀琀愀挀琀 眀椀琀栀 琀栀攀 眀愀琀攀爀⸀ 䄀 猀洀愀氀氀 栀漀氀攀 椀猀 愀氀氀 琀栀愀琀 琀栀攀 琀栀攀爀洀漀洀攀琀攀爀 洀愀欀攀猀 愀渀搀 䤀ഊhad no experience with any filling leaking out of any of those that were ਀瀀椀攀爀挀攀搀⸀ഊ ਀㰀㰀 䄀渀搀 愀 猀椀洀椀氀愀爀 焀甀攀猀琀椀漀渀Ⰰ 椀昀 礀漀甀 挀甀琀 琀栀攀 氀椀渀欀猀 愀瀀愀爀琀Ⰰ 眀栀愀琀 欀攀攀瀀猀 琀栀攀ഊsausage insides from spilling out the now open ends?>> ਀ഊAt this point they are entirely congealed and cooked so there is no longer ਀愀渀礀琀栀椀渀最 琀栀愀琀 挀愀渀 猀瀀椀氀氀 漀甀琀⸀ 䈀吀圀Ⰰ 椀昀 礀漀甀 愀爀攀 琀栀椀渀欀椀渀最 漀昀 爀攀挀爀攀愀琀椀渀最 琀栀攀ഊrecipe, keep mind that I like highly seasoned food halving the amount of ਀猀攀愀猀漀渀椀渀最 眀椀氀氀 瀀爀漀搀甀挀攀 愀 洀椀氀搀攀爀 愀渀搀 猀琀椀氀氀 琀愀猀琀礀 猀愀甀猀愀最攀⸀ഊ ਀刀愀猀ഊ ਀ഊDate: Sun, 3 Jan 1999 10:31:35 -0600 ਀䘀爀漀洀㨀 ∀䰀愀搀礀 䐀椀∀ 㰀琀漀愀猀琀椀攀 愀琀 椀渀琀攀爀愀挀挀攀猀猀⸀挀漀洀㸀ഊSubject: Re: SC - sausage questions ਀ഊstefan at texas.net writes: ਀㰀㰀 䴀礀 焀甀攀猀琀椀漀渀 椀猀Ⰰ 栀漀眀 搀漀 礀漀甀 最攀琀 琀栀攀 椀渀琀攀爀渀愀氀 琀攀洀瀀攀爀愀琀甀爀攀 漀昀 琀栀攀 猀愀甀猀愀最攀ഊlinks?>> ਀ഊAs a guide, simmering for about an hour usually does the trick ;) ਀ഊLady Di ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ 㔀 匀攀瀀 ㈀　　　 ㄀㘀㨀㔀㜀㨀　㄀ 䔀䐀吀ഊFrom: ChannonM at aol.com ਀匀甀戀樀攀挀琀㨀 匀䌀 ⴀ 刀攀㨀 䘀漀漀搀 倀爀漀挀攀猀猀漀爀猀 愀渀搀 琀栀攀 氀椀猀琀猀 伀瀀椀渀椀漀渀ഊ ਀㸀  伀渀 吀甀攀Ⰰ 㔀 匀攀瀀 ㈀　　　Ⰰ 匀甀攀 䌀氀攀洀攀渀最攀爀 眀爀漀琀攀㨀 ഊ> > Where do you buy the casings? Are they available at meat counters, or ਀㸀  ഊ> Last time I saw them they where in a nice packet in the frozen food ਀㸀  猀攀挀琀椀漀渀 漀昀 漀渀攀 漀昀 琀栀攀 氀漀挀愀氀 最爀漀挀攀爀礀 猀琀漀爀攀猀⸀ 䈀甀琀 琀栀愀琀✀猀 椀渀 匀眀攀搀攀渀Ⰰ 搀甀渀渀漀ഊ> about the states. Ask the nice people at the counter. ਀ഊFrom the info I have freezing them is a bad thing, breaks down the collagen ਀愀渀搀 昀椀戀爀攀猀 愀渀搀 爀攀猀甀氀琀猀 椀渀 氀漀琀猀 漀昀 栀漀氀攀猀⸀ഊ ਀䤀 戀漀甀最栀琀 洀椀渀攀 愀琀 愀 戀甀琀挀栀攀爀✀猀 猀栀漀瀀 椀渀 漀甀爀 氀漀挀愀氀 昀愀爀洀攀爀猀 洀愀爀欀攀琀⸀ 䤀昀 匀琀攀昀愀渀 ഊdoesn''t mention this first, there are great files in the florithingy. ਀ഊI found some ordering info and there are some web sites devoted to the topic. ਀䠀攀爀攀 愀爀攀 愀 昀攀眀 琀椀搀戀椀琀猀㬀ഊ ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀戀甀琀挀栀攀爀ⴀ瀀愀挀欀攀爀⸀挀漀洀⼀戀漀搀⸀栀琀洀 ⴀ䈀甀琀挀栀攀爀 ☀ 倀愀挀欀攀爀 匀甀瀀瀀氀礀 䌀漀洀瀀愀渀礀 ഊ ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀㌀洀攀渀⸀挀漀洀ⴀ 刀攀挀椀瀀攀猀 愀渀搀 最爀攀愀琀 猀椀洀瀀氀椀昀椀攀搀 椀渀猀琀爀甀挀琀椀漀渀猀ഊ ਀䠀愀甀瘀椀攀琀琀攀ഊ ਀ഊDate: Tue, 05 Sep 2000 17:31:46 -0400 ਀䘀爀漀洀㨀 ∀一椀挀栀漀氀愀猀 匀愀猀猀漀∀ 㰀一䨀匀愀猀猀漀 愀琀 洀猀瀀氀愀眀⸀挀漀洀㸀ഊSubject: Sausage casing storage (was SC - Re: Food Processors and the lists Opinion) ਀ഊ> On Tue, 5 Sep 2000, Sue Clemenger wrote: ਀㸀  㸀 圀栀攀爀攀 搀漀 礀漀甀 戀甀礀 琀栀攀 挀愀猀椀渀最猀㼀 䄀爀攀 琀栀攀礀 愀瘀愀椀氀愀戀氀攀 愀琀 洀攀愀琀 挀漀甀渀琀攀爀猀Ⰰ 漀爀ഊ> > Last time I saw them they where in a nice packet in the frozen food ਀㸀  猀攀挀琀椀漀渀 漀昀 漀渀攀 漀昀 琀栀攀 氀漀挀愀氀 最爀漀挀攀爀礀 猀琀漀爀攀猀⸀ 䈀甀琀 琀栀愀琀✀猀 椀渀 匀眀攀搀攀渀Ⰰ 搀甀渀渀漀ഊ> about the states. Ask the nice people at the counter. ਀ഊ>>> 9/5/00 4:57:01 PM >>> ਀㸀䘀爀漀洀 琀栀攀 椀渀昀漀 䤀 栀愀瘀攀 昀爀攀攀稀椀渀最 琀栀攀洀 椀猀 愀 戀愀搀 琀栀椀渀最Ⰰ 戀爀攀愀欀猀 搀漀眀渀 琀栀攀 挀漀氀氀愀最攀渀 ഊand fibres and results in lots of holes. I bought mine at a butcher's shop in our local farmers market.<<>> ਀䠀愀甀瘀椀攀琀琀攀  㸀㸀㸀㸀㸀㸀㸀㸀㸀㸀㸀㸀㸀㸀㸀㸀㸀㸀㸀㸀ഊ ਀䤀 栀愀瘀攀 愀氀猀漀 栀愀搀 琀栀愀琀 攀砀瀀攀爀椀攀渀挀攀 漀昀 昀爀攀攀稀椀渀最 搀攀猀琀爀漀礀椀渀最 琀栀攀洀⸀  䈀唀吀 ⠀琀栀椀猀 椀猀 愀 最爀攀愀琀 漀渀攀 ⸀ ⸀ ⸀⤀ 椀昀 礀漀甀 欀攀攀瀀 琀栀攀 爀愀猀挀愀氀猀 椀渀 愀 猀琀爀漀渀最 戀爀椀渀攀Ⰰ 琀栀攀 眀愀琀攀爀 眀漀渀✀琀 昀爀攀攀稀攀Ⰰ 愀渀搀 渀攀椀琀栀攀爀 搀漀攀猀 琀栀攀 挀愀猀椀渀最⸀  吀栀攀 猀琀甀昀昀 䤀 戀漀甀最栀琀 昀爀漀洀 愀 戀甀琀挀栀攀爀 挀愀洀攀 椀渀 琀栀椀猀 椀渀琀攀渀猀攀 猀愀氀琀 眀愀琀攀爀 琀栀愀琀 搀漀攀猀渀✀琀 昀爀攀攀稀攀Ⰰ 愀渀搀 琀栀攀礀 愀爀攀 猀琀愀礀椀渀最 昀椀渀攀 ⠀戀甀琀挀栀攀爀 挀氀愀椀洀猀 昀漀爀 愀 挀漀甀瀀氀攀 礀攀愀爀猀 愀昀琀攀爀 漀瀀攀渀椀渀最⤀⸀  䤀 樀甀猀琀 栀愀瘀攀 琀漀 爀椀渀猀攀 琀栀攀洀 瀀爀攀琀琀礀 眀攀氀氀 琀漀 爀攀洀漀瘀攀 琀栀攀 猀愀氀琀Ⰰ 椀昀 搀攀猀椀爀攀搀Ⰰ 愀渀搀 琀栀攀渀 琀栀攀礀 愀爀攀 爀攀愀搀礀 琀漀 最漀 眀栀攀渀 愀琀 爀漀漀洀 琀攀洀瀀⸀  䤀昀 礀漀甀 氀攀琀 琀栀攀 猀愀氀椀渀攀⼀戀爀椀渀攀 氀攀瘀攀氀 搀爀漀瀀Ⰰ 琀栀攀 挀愀猀椀渀最猀 昀爀攀攀稀攀爀 戀甀爀渀 愀渀搀 戀爀攀愀欀 爀攀愀氀氀礀 攀愀猀椀氀礀⸀  䤀 戀漀甀最栀琀 琀栀攀洀 戀礀 琀栀攀 瀀漀甀渀搀Ⰰ 愀渀搀 最漀琀 攀渀漀甀最栀 昀漀爀 愀戀漀甀琀 ㄀　　⌀ 漀昀 猀愀甀猀愀最攀 椀渀 漀渀攀 栀愀渀欀⸀  ഊ ਀匀漀 昀愀爀Ⰰ 䰀攀 䴀攀渀愀最椀攀爀✀猀 爀攀挀椀瀀攀 栀愀猀 戀攀攀渀 愀 昀愀瘀漀爀椀琀攀 愀爀漀甀渀搀 栀攀爀攀 ⠀栀漀琀 猀洀漀欀攀搀⤀Ⰰ 琀栀漀甀最栀 䤀 栀愀瘀攀 渀甀洀攀爀漀甀猀 洀漀爀攀 爀攀挀椀瀀攀猀 漀渀 琀栀攀 搀爀愀眀椀渀最 戀漀愀爀搀⸀ 䤀✀氀氀 愀瀀瀀爀攀挀椀愀琀攀 愀渀礀 爀攀挀椀瀀攀猀 搀攀瘀攀氀漀瀀攀搀Ⰰ 䠀愀甀瘀椀攀琀琀攀Ⰰ 愀渀搀 䤀✀氀氀 瀀漀猀琀 洀礀 䴀攀渀愀最椀攀爀 瘀攀爀猀椀漀渀 琀栀椀猀 攀瘀攀渀椀渀最 椀昀 椀琀 椀猀渀✀琀 愀氀爀攀愀搀礀 眀攀戀戀攀搀 漀昀昀 洀礀 瀀攀爀猀漀渀愀氀 猀椀琀攀⸀ഊ ਀渀椀挀挀漀氀漀 搀椀昀爀愀渀挀攀猀挀漀ഊ(at least 20% fat . . . 40% is a better sausage. . . 50% is described in Le Menagier. Otherwise it gets too dry.) ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ 㔀 匀攀瀀 ㈀　　　 ㄀㠀㨀㐀㄀㨀㌀㤀 ⴀ　㜀　　 ⠀倀䐀吀⤀ഊFrom: Huette von Ahrens ਀匀甀戀樀攀挀琀㨀 刀攀㨀 匀䌀 ⴀ 匀愀甀猀愀最攀 挀愀猀椀渀最猀ഊ ਀䠀攀爀攀 椀猀 愀 眀攀戀猀椀琀攀 眀攀爀攀 礀漀甀 挀愀渀 戀甀礀 栀漀最 愀渀搀 猀栀攀攀瀀ഊcasings. They claim that they have the freshest ਀挀愀猀椀渀最猀 愀渀搀 眀椀氀氀 猀栀椀瀀 愀渀礀眀栀攀爀攀 昀爀攀攀⸀ഊ ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀渀漀爀琀栀愀洀攀爀椀挀愀渀栀漀最挀愀猀椀渀最⸀攀洀攀爀挀栀愀渀琀瀀爀漀⸀挀漀洀ഊ ਀䘀爀漀洀 氀漀漀欀椀渀最 愀琀 琀栀攀 瀀爀椀挀攀 氀椀猀琀Ⰰ 礀漀甀 挀愀渀 最攀琀 ㄀　　 礀愀爀搀猀ഊof casings from $17 to $21 for hog casings in various ਀搀椀愀洀攀琀攀爀猀 愀渀搀 ␀㈀㌀ 昀漀爀 猀栀攀攀瀀 挀愀猀椀渀最猀 椀渀 瘀愀爀椀漀甀猀ഊdiameters. ਀ഊHere is their address, etc.: ਀ഊSyracuse Casing Co. Inc. ਀㔀㈀㠀 䔀爀椀攀 䈀氀瘀搀⸀ 圀  ഊSyracuse, NY 13204 ਀倀栀漀渀攀 ⠀㌀㄀㔀⤀㐀㜀㔀ⴀ　㌀　㤀  ഊFax (315)475-8536 ਀䔀ⴀ洀愀椀氀㨀 洀愀欀椀渀挀愀猀椀渀 愀琀 愀漀氀⸀挀漀洀ഊ ਀䠀甀攀琀琀攀ഊ ਀ഊDate: Thu, 13 Dec 2001 08:32:11 -0600 (CST) ਀䘀爀漀洀㨀 ∀倀椀砀攀氀Ⰰ 䜀漀搀搀攀猀猀 愀渀搀 儀甀攀攀渀∀ 㰀瀀椀砀攀氀 愀琀 栀甀渀搀爀攀搀ⴀ愀挀爀攀ⴀ眀漀漀搀⸀挀漀洀㸀ഊTo: sca-cooks at ansteorra.org ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 刀攀㨀 爀椀挀攀 瀀甀搀搀椀渀最 ☀ 洀愀爀爀漀眀ഊ ਀㸀 夀漀甀 挀愀渀 最漀 猀攀瘀攀爀愀氀 眀愀礀猀Ⰰ 爀愀渀最椀渀最 昀爀漀洀 愀 昀甀渀渀攀氀Ⰰ 漀爀 猀漀洀攀 瘀愀爀椀愀渀琀Ⰰ 琀漀 愀渀ഊ> industrial sausage stuffer, which is like an enormous hypodermic ਀㸀 猀礀爀椀渀最攀⸀ 倀攀爀椀漀搀 挀漀漀欀猀 眀漀甀氀搀 瀀爀漀戀愀戀氀礀 栀愀瘀攀 甀猀攀搀 愀 栀漀氀氀漀眀Ⰰ 琀爀甀渀挀愀琀攀搀 挀漀眀✀猀ഊ> horn, and there's a cool, inexpensive sausage funnel I sometimes see in ਀㸀 䴀椀搀搀氀攀 䔀愀猀琀攀爀渀 洀愀爀欀攀琀猀⸀ഊ ਀夀漀甀 愀氀猀漀 渀攀攀搀 琀漀 最爀攀愀猀攀 琀栀攀 昀甀渀渀攀氀Ⰰ 瀀爀攀昀攀爀愀戀氀礀 眀椀琀栀 愀 栀愀爀搀 昀愀琀 氀椀欀攀ഊvegetable shortening or lard. If you don't, it can be darn near impossible ਀琀漀 最攀琀 琀栀攀 挀愀猀椀渀最 漀渀琀漀 琀栀攀 昀甀渀渀攀氀Ⰰ 愀渀搀 椀琀 栀愀猀 愀 渀愀猀琀礀 栀愀戀椀琀 漀昀 猀琀椀挀欀椀渀最ഊand tearing. ਀ഊAnd of course, the greasing of the horn and the act of sliding the casing ਀漀渀琀漀 琀栀攀 栀漀爀渀 瀀爀漀瘀椀搀攀 洀甀挀栀 愀洀甀猀攀洀攀渀琀 昀漀爀 琀栀攀 猀瀀攀挀琀愀琀漀爀猀⸀ 圀攀 昀椀渀愀氀氀礀ഊlearned our lesson and banned the peanut gallery from the kitchen. ਀ഊMargaret ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ ㄀㌀ 䐀攀挀 ㈀　　㄀ 　㤀㨀㐀㌀㨀㐀㄀ ⴀ　㔀　　ഊFrom: Philip & Susan Troy ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊSubject: Re: [Sca-cooks] Re: rice pudding & marrow ਀ഊPixel, Goddess and Queen wrote: ਀㸀 夀漀甀 愀氀猀漀 渀攀攀搀 琀漀 最爀攀愀猀攀 琀栀攀 昀甀渀渀攀氀Ⰰ 瀀爀攀昀攀爀愀戀氀礀 眀椀琀栀 愀 栀愀爀搀 昀愀琀 氀椀欀攀ഊ> vegetable shortening or lard. If you don't, it can be darn near impossible ਀㸀 琀漀 最攀琀 琀栀攀 挀愀猀椀渀最 漀渀琀漀 琀栀攀 昀甀渀渀攀氀Ⰰ 愀渀搀 椀琀 栀愀猀 愀 渀愀猀琀礀 栀愀戀椀琀 漀昀 猀琀椀挀欀椀渀最ഊ> and tearing. ਀ഊActually, I never had that problem with numerous times of making sausage ਀漀昀 瘀愀爀椀漀甀猀 琀礀瀀攀猀⸀ഊ ਀䄀爀攀 眀攀 琀愀氀欀椀渀最 渀愀琀甀爀愀氀 挀愀猀椀渀最猀 栀攀爀攀㼀 䴀愀礀戀攀 礀漀甀爀 攀砀瀀攀爀椀攀渀挀攀 愀渀搀 洀椀渀攀ഊrepresents differences in casing size versus funnel size, tension, etc. ਀䤀 渀攀瘀攀爀 栀愀搀 愀 瀀爀漀戀氀攀洀 眀椀琀栀 眀攀氀氀ⴀ猀漀愀欀攀搀 挀愀猀椀渀最猀Ⰰ 樀甀猀琀 琀栀爀攀愀搀攀搀 漀渀 眀攀琀⸀ഊ ਀䄀搀愀洀愀渀琀椀甀猀ഊ ਀ഊDate: Tue, 03 Feb 2004 17:20:21 -0500 ਀䘀爀漀洀㨀 䨀漀栀渀 䬀攀洀欀攀爀 㰀樀漀栀渀 愀琀 欀攀洀欀攀爀⸀漀爀最㸀ഊSubject: Re: [Sca-cooks] sausage can be fun... ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀圀栀礀Ⰰ 礀攀猀Ⰰ 䌀栀爀椀猀琀椀攀Ⰰ 䤀 栀愀瘀攀℀ഊ ਀圀栀攀渀 䤀 眀愀猀 眀漀爀欀椀渀最 漀渀 琀栀攀 刀攀搀 吀漀眀攀爀 ㌀　 䐀愀礀戀漀愀爀搀 ⠀爀攀洀攀洀戀攀爀 琀栀愀琀 氀椀琀琀氀攀ഊproject? ;-), I was trying out a dish that called for making a pork ਀氀椀瘀攀爀 猀愀甀猀愀最攀⸀ഊ ਀䤀✀搀 氀攀愀瘀攀 琀栀攀 挀漀氀氀愀最攀渀 挀愀猀椀渀最猀 昀漀爀 猀甀洀洀攀爀 猀愀甀猀愀最攀 漀爀 猀漀洀攀琀栀椀渀最 礀漀甀✀爀攀ഊgoing to peel before eating. Tough, stringy and fibrous. ਀ഊ--Cian ਀ഊkingstaste at mindspring.com wrote: ਀㸀 圀攀 眀攀爀攀 猀栀漀瀀瀀椀渀最 愀 䈀愀猀猀 倀爀漀 匀栀漀瀀猀 爀攀挀攀渀琀氀礀 ⠀椀昀 礀漀甀 栀愀瘀攀渀✀琀 猀攀攀渀 漀渀攀Ⰰ  ഊ> it's ਀㸀 眀漀爀琀栀 琀栀攀 琀爀椀瀀 樀甀猀琀 昀漀爀 琀栀攀 攀砀瀀攀爀椀攀渀挀攀Ⰰ 礀漀甀 搀漀渀✀琀 猀攀攀 爀漀挀欀 挀氀椀洀椀渀最  ഊ> towers in ਀㸀 洀愀渀礀 爀攀琀愀椀氀 猀琀漀爀攀猀⤀Ⰰ 愀渀搀 猀瀀攀渀搀椀渀最 愀 昀愀椀爀 愀洀漀甀渀琀 漀昀 琀椀洀攀 椀渀 琀栀攀 挀漀漀欀椀渀最ഊ> section. Oooh, I could do a lot of dmage in there. As it was, I ਀㸀 戀漀甀最栀琀ഊ> myself a set of four stainless stock pots (8,12, 16, and 20 qt) for 30 ਀㸀 戀甀挀欀猀⸀  䈀甀琀 䤀 搀椀最爀攀猀猀⸀  吀栀攀礀 栀愀搀 愀 氀愀爀最攀 洀攀愀琀 瀀爀漀挀攀猀猀椀渀最 猀攀挀琀椀漀渀Ⰰ  ഊ> along with ਀㸀 搀攀栀礀搀爀愀琀漀爀猀Ⰰ 瘀愀挀甀甀洀 猀攀愀氀攀爀猀Ⰰ 愀渀搀 瀀愀挀欀愀最椀渀最 猀甀瀀瀀氀椀攀猀Ⰰ 琀栀攀礀栀愀瘀攀 愀 氀愀爀最攀ഊ> selection of sausage making equipment. I found the sausage casings ਀㸀 栀愀渀最椀渀最ഊ> on a rack, made from 'collagen'. They were available in various ਀㸀 猀椀稀攀猀Ⰰ 渀漀琀ഊ> refrigerated or water-packed, just long tubes of casings in a plastic ਀㸀 瀀愀欀ഊ> on a hanger. I had to wonder what the actual content of these things ਀㸀 眀攀爀攀Ⰰഊ> anyone ever play with them? ਀㸀 䌀栀爀椀猀琀椀愀渀渀愀ഊ ਀ഊDate: Mon, 9 Feb 2004 20:01:27 -0500 ਀䘀爀漀洀㨀 ∀䌀愀爀漀氀 䔀猀欀攀猀攀渀 匀洀椀琀栀∀ 㰀䈀爀攀欀欀攀䘀爀愀渀欀猀搀漀琀琀椀爀 愀琀 栀漀琀洀愀椀氀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] sausage can be fun... ਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䤀 琀爀椀攀搀 琀栀攀 挀漀氀氀愀最攀渀 漀渀挀攀㬀 渀攀瘀攀爀 愀最愀椀渀⸀  䴀礀 攀砀瀀攀爀椀攀渀挀攀 眀愀猀 瘀攀爀礀  ഊsimilar. The casings split easily and were most unco-operative. ਀ഊBrekke ਀ഊ ਀䐀愀琀攀㨀 吀栀甀Ⰰ 㘀 䴀愀礀 ㈀　　㐀 ㄀㜀㨀　㈀㨀㈀㠀 ⴀ　㐀　　ഊFrom: "a5foil" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䜀攀爀洀愀渀 匀愀甀猀愀最攀 爀攀挀椀瀀攀猀ഊTo: , "Cooks within the SCA" ਀ऀ㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀㸀㸀 㰀㰀㌀㄀㸀㸀ഊ>> Pratw?rst von vischen ਀㸀㸀 䠀愀欀挀栀 搀攀渀 栀攀挀栀琀攀渀 挀栀氀愀椀渀 瘀渀搀 最甀琀稀 最攀眀甀爀琀稀ഊ>> darzu vnd nim ch?m darein vnd tue das an ਀㸀㸀 攀椀渀攀渀 猀瀀椀猀 瘀渀搀 瀀爀愀琀稀 瘀渀搀 瀀攀最攀眀猀猀 洀椀琀 猀洀愀氀琀稀ഊ>> vnd richz an mit zukker, ymber vnd traget. ਀㸀㸀ഊ>> Roasting sausages of fish ਀㸀㸀ഊ>> Chop pike finely and add good spices and cumin. Place that on a spit and ਀㸀㸀 爀漀愀猀琀 椀琀Ⰰ 愀渀搀 戀愀猀琀攀 椀琀 眀椀琀栀 氀愀爀搀⸀ 匀攀爀瘀攀 椀琀 眀椀琀栀 猀甀最愀爀Ⰰ 最椀渀最攀爀 愀渀搀 ⼀琀爀愀最攀琀⼀ഊ>> (gum tragacanth? candied spices?) ਀㸀ഊ> Do you think this just omits to tell you to put it in the casings? ਀㸀ഊ> -- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net ਀ഊIt's possible that casing was just assumed. It's also possible that the ਀洀椀砀琀甀爀攀 椀猀 猀甀瀀瀀漀猀攀搀 琀漀 戀攀 昀椀爀洀 攀渀漀甀最栀 琀漀 栀漀氀搀 琀漀最攀琀栀攀爀 眀椀琀栀漀甀琀 挀愀猀椀渀最⸀ 圀攀✀瘀攀ഊdone it with pork sausage that would otherwise be cased, when we were out of ਀挀愀猀椀渀最⸀ 䤀琀✀猀 琀爀椀挀欀椀攀爀Ⰰ 戀甀琀 椀琀 搀漀攀猀 眀漀爀欀⸀ഊ ਀䌀礀渀愀爀愀ഊ ਀ഊDate: Fri, 14 Jan 2005 23:05:11 -0500 ਀䘀爀漀洀㨀 䨀愀搀眀椀最愀 娀愀樀愀挀稀欀漀眀愀 ⼀ 䨀攀渀渀攀 䠀攀椀猀攀 㰀樀攀渀渀攀 愀琀 昀椀攀搀氀攀爀昀愀洀椀氀礀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Need assistance in Scaling Sausage Spicing ਀吀漀㨀 䈀愀爀戀愀爀愀 䈀攀渀猀漀渀 㰀瘀漀砀攀椀最栀琀 愀琀 最洀愀椀氀⸀挀漀洀㸀Ⰰऀ䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀ഊ ਀ഊ> I have never tried to scale anything where I cannot taste as I go so I ਀㸀 眀愀猀 氀漀漀欀椀渀最 昀漀爀 猀漀洀攀 愀搀瘀椀挀攀 漀渀 眀栀愀琀 洀椀最栀琀 戀攀 愀 瀀爀漀戀氀攀洀⸀ 䤀 愀洀 最漀椀渀最 琀漀ഊ> add the water carefully until I think it is right. I looked up some ਀㸀 椀渀昀漀 漀渀 猀挀愀氀椀渀最 愀渀搀 椀琀 猀愀椀搀 琀漀 栀愀氀昀 琀栀攀 栀攀爀戀猀 愀昀琀攀爀 琀栀攀 昀椀爀猀琀 搀漀甀戀氀椀渀最ഊ> which would have me reduce the herbs to 7.5 t apiece and I am afraid I ਀㸀 眀漀甀氀搀 攀渀搀 甀瀀 眀椀琀栀 爀攀愀氀氀礀 戀氀愀渀搀 猀愀甀猀愀最攀⸀ഊ ਀䘀椀爀猀琀Ⰰ 搀漀 琀栀椀猀 椀渀 ㌀ 戀愀琀挀栀攀猀 椀昀 礀漀甀 挀愀渀⸀ 㔀 氀戀猀 椀猀 愀戀漀甀琀 愀氀氀 礀漀甀 挀愀渀ഊusefully stuff at once, anyway. That makes it a bit easier. First, put ਀椀渀 愀戀漀甀琀 栀愀氀昀 琀栀攀 愀洀漀甀渀琀 漀昀 猀瀀椀挀攀Ⰰ 愀渀搀 猀洀攀氀氀 琀栀攀 洀椀砀琀甀爀攀⸀ 吀栀攀渀 愀搀搀ഊanother 1/4 the amount, and fry a tiny bit. That way you will be able to ਀琀攀氀氀 栀漀眀 椀琀 挀漀洀攀猀 漀甀琀⸀ ⠀䄀搀瘀椀挀攀 昀爀漀洀 琀栀攀 攀砀瀀攀爀椀攀渀挀攀搀 猀愀甀猀愀最攀 洀愀欀攀爀 眀栀漀ഊlent me his sausage stuffer for my Conviviencia feast.) ਀ⴀⴀ  ഊ-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net ਀ഊ ਀䐀愀琀攀㨀 匀愀琀Ⰰ ㈀㈀ 䨀愀渀 ㈀　　㔀 ㄀㔀㨀㈀㘀㨀㈀㐀 ⴀ　㠀　　 ⠀倀匀吀⤀ഊFrom: Lawrence Bayne ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀愀甀猀愀最攀 爀攀挀椀瀀攀猀ഊTo: Barbara Benson , Cooks within the SCA ਀ऀ㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀ⴀⴀⴀ 䈀愀爀戀愀爀愀 䈀攀渀猀漀渀 㰀瘀漀砀攀椀最栀琀 愀琀 最洀愀椀氀⸀挀漀洀㸀 眀爀漀琀攀㨀ഊ>>> ਀䤀渀 琀栀攀 嬀猀愀甀猀愀最攀崀 爀攀挀椀瀀攀 椀琀ഊcalls for 4 bs pork, 4 lbs beef, 2 lbs pork fat and 1 ਀焀甀愀爀琀 漀昀 眀愀琀攀爀⸀ 圀栀愀琀 椀猀 琀栀攀 瀀甀爀瀀漀猀攀 漀昀 琀栀攀 眀愀琀攀爀㼀ഊ<<< ਀ഊAn astute question, if a simple one. Requiring but a ਀猀椀洀瀀氀攀 愀渀猀眀攀爀⸀ 䘀漀爀 洀漀椀猀琀甀爀攀⸀ 䴀漀猀琀 猀愀甀猀愀最攀 爀攀挀椀瀀攀猀 琀栀愀琀ഊare smoked as preserving method need extra moisture to ਀欀攀攀瀀 琀栀攀 洀攀愀琀 昀爀漀洀 ∀戀甀爀渀椀渀最∀ 愀渀搀 琀栀甀猀 戀攀挀漀洀椀渀最ഊin-edible. By the time the excess water has evaporated ਀漀甀琀Ⰰ 琀栀攀 爀攀猀琀 漀昀 琀栀攀 猀愀甀猀愀最攀 椀猀 爀攀愀搀礀 昀漀爀 挀漀渀猀甀洀瀀琀椀漀渀⸀ഊYou can substitute other fluids, but make sure they ਀眀椀氀氀 渀漀琀 猀瀀漀椀氀 戀攀昀漀爀攀 琀栀攀 猀愀甀猀愀最攀 椀猀 搀漀渀攀⸀ഊMost fresh sausages do not need the extra fluid as ਀琀栀攀礀 眀椀氀氀 戀攀 挀漀漀欀攀搀 愀渀搀 攀愀琀攀渀 焀甀椀挀欀氀礀 攀渀漀甀最栀 琀漀ഊprevent the need for moisture. ਀ഊLothar ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ ㈀㌀ 䨀愀渀 ㈀　　㔀 ㄀㈀㨀㈀　㨀㄀　 ⴀ　㔀　　ഊFrom: "a5foil" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀愀甀猀愀最攀 爀攀挀椀瀀攀ഊTo: "Barbara Benson" , "Cooks within the SCA" ਀ऀ㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䘀爀漀洀㨀 ∀䈀愀爀戀愀爀愀 䈀攀渀猀漀渀∀ 㰀瘀漀砀攀椀最琀 愀琀 最洀愀椀氀⸀挀漀洀㸀ഊ> Now, here is a question. In the recipe it calls for 4 lbs pork, 4 lbs ਀㸀 戀攀攀昀Ⰰ ㈀ 氀戀猀 瀀漀爀欀 昀愀琀 愀渀 ㄀ 焀甀愀爀琀 漀昀 眀愀琀攀爀⸀ഊ> ਀㸀 圀栀愀琀 椀猀 琀栀攀 瀀甀爀瀀漀猀攀 漀昀 琀栀攀 眀愀琀攀爀㼀ഊ ਀䄀猀椀搀攀 昀爀漀洀 愀搀搀椀渀最 洀漀椀猀琀甀爀攀Ⰰ 眀愀琀攀爀 漀爀 漀琀栀攀爀 氀椀焀甀椀搀 椀渀 猀愀甀猀愀最攀 愀氀猀漀 猀攀爀瘀攀猀 琀栀攀ഊmechanical function of distributing salt (in particular) and other ਀昀氀愀瘀漀爀椀渀最猀 琀栀爀漀甀最栀漀甀琀 琀栀攀 洀攀愀琀 洀漀爀攀 攀昀昀椀挀椀攀渀琀氀礀 琀栀愀渀 椀昀 琀栀攀 搀爀礀 猀瀀椀挀攀猀 愀爀攀ഊjust sprinkled on the meat. If you want to test this yourself, take a ਀琀攀愀猀瀀漀漀渀 漀昀 猀愀氀琀 愀渀搀 愀 琀攀愀猀瀀漀漀渀 漀昀 瀀攀瀀瀀攀爀 瀀攀爀 瀀漀甀渀搀 漀昀 最爀漀甀渀搀 瀀漀爀欀Ⰰ 愀渀搀ഊsprinkle it directly on the meat and mix it in (this is a recipe for ਀戀甀琀椀昀愀爀爀愀 挀爀甀愀⤀⸀ 吀爀礀 琀栀攀 猀愀洀攀 爀攀挀椀瀀攀Ⰰ 戀甀琀 愀搀搀 愀 焀甀愀爀琀攀爀 挀甀瀀 漀昀 眀愀琀攀爀 瀀攀爀ഊpound of ground pork, dissolve the salt in the water, and soak the pepper in ਀琀栀攀 眀愀琀攀爀 昀漀爀 愀戀漀甀琀 ㄀　 洀椀渀甀琀攀猀 戀攀昀漀爀攀 眀漀爀欀椀渀最 琀栀攀 眀愀琀攀爀 愀渀搀 猀攀愀猀漀渀椀渀最猀 椀渀琀漀ഊthe meat. ਀ഊWet sausage is easier to stuff, to. About 30 minutes after salt is added to ਀琀栀攀 洀攀愀琀Ⰰ 椀琀 猀琀愀爀琀猀 琀漀 猀攀琀⸀ 䄀 猀愀甀猀愀最攀 眀椀琀栀 愀搀搀攀搀 氀椀焀甀椀搀 椀猀 攀愀猀椀攀爀 琀漀  眀漀爀欀Ⰰഊlonger after the salt is added. ਀ഊ- Thomas Longshanks ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㄀㐀 䨀甀渀 ㈀　　㔀 ㈀㄀㨀　　㨀㄀㜀 ⴀ　㜀　　ഊFrom: lilinah at earthlink.net ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䤀渀琀爀漀搀甀挀琀椀漀渀猀⸀⸀ 䄀渀搀 䴀攀愀琀 倀椀攀猀ഊTo: sca-cooks at ansteorra.org ਀ഊ> Vegetarian suet, huh? I wonder how that would work as the fat for ਀㸀 猀愀甀猀愀最攀猀⸀  䄀琀 漀甀爀 渀攀砀琀 氀漀挀愀氀 攀瘀攀渀琀Ⰰ 琀栀攀爀攀✀猀 愀 戀愀欀攀 猀愀氀攀 昀甀渀搀爀愀椀猀攀爀 ⠀琀漀ഊ> raise money to purchase loaner armor), and if I can work it out, I ਀㸀 琀栀漀甀最栀琀 琀漀 漀昀昀攀爀 猀愀甀猀愀最攀猀Ⰰ 眀椀琀栀 ㄀ 洀椀渀漀爀 猀琀甀洀戀氀椀渀最 戀氀漀挀欀 戀攀椀渀最 愀 昀攀眀ഊ> people in the barony who don't/won't do pork... ਀㸀ഊ> --maire, surfacing from a pile of paperwork and laundry.... ਀ഊI had a problem making sausages for people who don't eat pork: and ਀琀栀愀琀 眀愀猀 昀椀渀搀椀渀最 愀昀昀漀爀搀愀戀氀攀 渀漀渀ⴀ瀀漀爀欀 挀愀猀椀渀最猀⸀ 倀漀爀欀 挀愀猀椀渀最猀 愀爀攀 眀栀愀琀ഊare used for most (if not all) of the commercial chicken and turkey ਀猀愀甀猀愀最攀猀 椀✀瘀攀 猀攀攀渀⸀ഊ ਀䤀 昀漀甀渀搀 氀愀洀戀 挀愀猀椀渀最猀 愀琀 琀栀攀 栀愀氀愀氀 洀愀爀欀攀琀Ⰰ 戀甀琀 椀琀 眀愀猀 攀渀漀甀最栀 昀漀爀 ⨀㔀　⨀ഊpounds of meat, and i was only using 15 lbs. And this block of ਀挀愀猀椀渀最猀 挀漀猀琀 ␀㐀　 漀爀 猀漀⸀⸀⸀ഊ ਀䤀 攀渀搀攀搀 甀瀀 樀甀猀琀 猀栀愀瀀椀渀最 琀栀攀 最爀漀甀渀搀 猀攀愀猀漀渀攀搀 洀攀愀琀 椀渀琀漀 猀愀甀猀愀最攀猀 猀栀愀瀀攀猀ഊand baking them... loses the succulent quality of a sausage, but ਀琀愀猀琀攀搀 攀砀挀攀氀氀攀渀琀⸀ ⠀愀挀琀甀愀氀氀礀 椀✀瘀攀 搀漀渀攀 琀栀椀猀 琀眀椀挀攀Ⰰ 漀渀挀攀 眀椀琀栀 愀渀ഊAndalusian recipe and once with a Roman recipe, but substituting lamb ਀昀漀爀 瀀漀爀欀⤀ഊ-- ਀唀爀琀愀琀椀洀 ⠀琀栀愀琀✀猀 攀爀爀ⴀ琀愀栀ⴀ吀䔀䔀䴀⤀ഊthe persona formerly known as Anahita ਀ഊ ਀䐀愀琀攀㨀 匀愀琀Ⰰ ㄀㔀 䄀瀀爀 ㈀　　㘀 ㈀　㨀㌀㈀㨀㔀㔀 ⴀ　㐀　　ഊFrom: "grizly" ਀匀甀戀樀攀挀琀㨀 刀䔀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀愀甀猀愀最攀 䴀愀欀椀渀最ഊTo: "Cooks within the SCA" ਀ഊI have made suasages for a feast on two occasions, and have done a ਀✀挀漀洀洀椀猀猀椀漀渀攀搀✀ 攀昀昀漀爀琀 昀漀爀 愀 昀甀渀搀爀愀椀猀攀爀⸀  吀栀攀爀攀 椀猀 愀 猀瀀攀挀椀愀氀琀礀 猀愀甀猀愀最攀 洀愀欀攀爀ഊin mtro-Atlanta (owned by ex-Braves catcher Biff Pocoroba) who found it ਀愀洀甀猀椀渀最 愀渀搀 攀渀琀攀爀琀愀椀渀椀渀最 琀漀洀愀欀攀 洀礀 爀攀搀愀挀琀椀漀渀 漀昀 愀 䴀攀渀愀最椀攀爀 猀愀甀猀愀最攀⸀  䤀 琀漀漀欀ഊin the seasoning and tiold them the total meat , fat ration, and salt ਀挀漀渀琀攀渀琀⸀  吀栀攀礀 挀漀氀搀 猀洀漀欀攀搀 昀漀爀 愀 昀攀眀 栀漀甀爀猀 愀渀搀 戀愀最最攀搀 椀琀 昀漀爀 洀攀 ⸀ ⸀ ⸀  ഊeven made links the size I wanted. ਀ഊLast two times I made it myself. Grinding can be done by the butcher if ਀琀栀攀礀 眀椀氀氀 洀愀欀攀 礀漀甀爀 昀愀琀⼀氀攀愀渀 爀愀琀椀漀 愀猀 礀漀甀 眀愀渀琀 椀琀⸀  匀琀甀昀昀椀渀最 眀愀猀 搀漀渀攀 戀攀猀琀ഊwith a large cast-iron Enterprise Lard Press/Sausage Stuffer . . . ਀琀栀攀 栀愀渀搀 挀爀愀渀欀 漀渀 琀栀攀 欀椀琀挀栀攀渀 琀愀戀氀攀 眀愀猀 愀 戀椀琀 漀昀 愀 渀椀最栀琀洀愀爀攀⸀ഊ ਀吀眀漀 琀栀椀渀最猀 琀栀愀琀 愀爀攀 愀戀猀漀氀甀琀攀氀礀 挀爀甀挀椀愀氀⸀  䬀䔀䔀倀 䤀吀 䌀伀䰀䐀⸀  䄀氀氀 琀栀椀渀最猀 洀甀猀琀 戀攀ഊcold and observe time/temp stresses on your food through the whole deal. ਀䰀唀䈀刀䤀䌀䄀吀䔀 吀䠀䔀 䴀䔀䄀吀⸀  䤀 搀椀搀 渀漀琀 愀搀搀 攀渀漀甀最栀 眀愀琀攀爀 琀漀 洀礀 猀愀甀猀愀最攀 戀攀昀漀爀攀ഊstuffing, and it was a whole lot more effort to stuff than it should have ਀戀攀攀渀⸀  圀栀愀琀攀瘀攀爀 氀椀焀甀椀搀 礀漀甀爀 爀攀挀椀瀀攀 挀愀氀氀猀 昀漀爀 眀椀氀氀 洀愀欀攀 琀栀攀 洀椀砀琀甀爀攀  ഊsmooth enough to extrude more simply. ਀ഊDo it just for the experience of it all. Nothing like feeling the joy of a ਀瀀攀爀椀漀搀 挀栀愀爀挀甀琀椀攀爀℀  䔀瘀攀爀礀 洀愀渀甀猀挀爀椀瀀琀 ⠀愀琀 氀攀愀猀琀 愀氀洀漀猀琀 愀氀氀⤀ 䤀 栀愀瘀攀 猀攀攀渀ഊtranslated have recipes for sausage. Then, try your hand at making a ਀洀甀猀琀愀爀搀 ⠀愀氀猀漀 甀戀椀焀甀椀琀漀甀猀 爀攀挀椀瀀攀猀⤀ 琀漀 最漀 眀椀琀栀 椀琀⸀  一漀 戀攀琀琀攀爀 氀漀瘀攀 琀栀愀渀  ഊa hand crafted sausage and mustard. ਀ഊniccolo ਀ഊ ਀䐀愀琀攀㨀 匀愀琀Ⰰ ㄀㔀 䄀瀀爀 ㈀　　㘀 ㈀　㨀㌀㠀㨀　　 ⴀ　㐀　　ഊFrom: "grizly" ਀匀甀戀樀攀挀琀㨀 刀䔀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀愀甀猀愀最攀 䴀愀欀椀渀最ഊTo: "Cooks within the SCA" ਀ഊNot to be a spoon tease . . . ਀ഊmy redactions: ਀ഊhttp://franiccolo.home.mindspring.com/salsize_bone.htm Neapolitan Cusine ਀匀愀甀猀愀最攀ഊ ਀栀琀琀瀀㨀⼀⼀昀爀愀渀椀挀挀漀氀漀⸀栀漀洀攀⸀洀椀渀搀猀瀀爀椀渀最⸀挀漀洀⼀猀愀甀猀愀最攀猀开氀攀开洀攀渀愀最椀攀爀⸀栀琀洀氀  䰀攀  ഊMenagier 1393 Paris (very similar) ਀ഊhttp://franiccolo.home.mindspring.com/sinapeum_rubeum.htm Platina Red ਀洀甀猀琀愀爀搀ഊ ਀渀椀挀挀漀氀漀ഊ ਀ഊDate: Sat, 15 Apr 2006 20:51:19 -0400 ਀䘀爀漀洀㨀 刀漀戀椀渀 䌀愀爀爀漀氀氀ⴀ䴀愀渀渀 㰀爀挀洀愀渀渀㐀 愀琀 攀愀爀琀栀氀椀渀欀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Sausage Making ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䄀猀 漀琀栀攀爀猀 栀愀瘀攀 猀愀椀搀Ⰰ 猀愀甀猀愀最攀ⴀ洀愀欀椀渀最 椀猀 氀愀戀漀爀ⴀ椀渀琀攀渀猀椀瘀攀Ⰰ 戀甀琀 渀漀琀ഊdifficult. I have made sausage for feasts and dayboards 3 or 4 times, ਀愀渀搀 琀栀攀礀 眀攀爀攀 眀攀氀氀ⴀ爀攀挀攀椀瘀攀搀 漀渀 攀愀挀栀 漀挀挀愀猀椀漀渀⸀  䤀 琀栀椀渀欀 椀琀✀猀 漀渀攀 漀昀 琀栀漀猀攀ഊdishes that impresses people, but (at least in my area) is fairly cheap ਀琀漀 洀愀欀攀Ⰰ  䐀伀 漀爀搀攀爀 挀愀猀椀渀最猀 椀渀 愀搀瘀愀渀挀攀⸀  伀渀攀 漀昀 洀礀 氀漀挀愀氀 猀甀瀀攀爀洀愀爀欀攀琀猀ഊcarries them, but they're not always in stock. The local Italian pork ਀猀琀漀爀攀 猀攀氀氀猀 琀栀攀洀Ⰰ 琀漀漀Ⰰ 戀甀琀 椀渀 氀愀爀最攀 焀甀愀渀琀椀琀椀攀猀 漀渀氀礀⸀ഊ-- ਀䈀爀椀最栀椀搀 渀椀 䌀栀椀愀爀愀椀渀ഊBarony of Settmour Swamp, East Kingdom ਀ഊ ਀䐀愀琀攀㨀 匀愀琀Ⰰ ㄀㔀 䄀瀀爀 ㈀　　㘀 ㈀㄀㨀㈀㜀㨀　㈀ ⴀ　㐀　　ഊFrom: "Carol Smith" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀愀甀猀愀最攀 䴀愀欀椀渀最 ⠀氀漀渀最⤀ഊTo: "Cooks within the SCA" ਀ഊI make sausages pretty regularly, and have almost always frozen them and ਀栀愀瘀攀 栀愀搀 渀漀 瀀爀漀戀氀攀洀猀⸀ഊ ਀䈀礀 愀氀氀 洀攀愀渀猀Ⰰ 洀愀欀攀 愀 琀攀猀琀 戀愀琀挀栀⠀㔀 氀戀猀 漀爀 氀攀猀猀⤀ 琀漀 琀爀礀 漀甀琀 礀漀甀爀 猀瀀椀挀攀猀⸀  䜀漀ഊeasy at first; you can always more, but it's almost impossible to reduce ਀琀栀攀洀⸀  夀漀甀 猀栀漀甀氀搀 甀猀攀 愀 氀椀琀琀氀攀 眀愀琀攀爀 眀椀琀栀 愀渀礀 爀攀挀椀瀀攀Ⰰ 攀瘀攀渀 椀昀 琀栀攀 爀攀挀椀瀀攀ഊdoesn't call for any, just to make the mixture softer and to press into the ਀挀愀猀椀渀最猀⸀  ⠀伀爀 猀甀戀猀琀椀琀甀琀攀 戀攀攀爀 漀爀 眀椀渀攀 昀漀爀 琀栀攀 氀椀焀甀椀搀Ⰰ 椀昀 礀漀甀 搀攀猀椀爀攀⤀⸀  吀栀攀ഊtrick to good sausages is to keep the air out of the casings; you can work ਀猀洀愀氀氀 愀椀爀 戀甀戀戀氀攀猀 漀甀琀 昀爀漀洀 攀椀琀栀攀爀 攀渀搀 漀昀 琀栀攀 挀愀猀椀渀最Ⰰ 漀爀 礀漀甀 挀愀渀 瀀漀欀攀 愀ഊPINPRICK hole in the casing to remove an air bubble. That's the major ਀瀀爀漀戀氀攀洀 䤀✀瘀攀 昀漀甀渀搀 椀渀 栀漀洀攀洀愀搀攀Ⰰ 戀甀琀 䤀✀瘀攀 最漀琀 愀 ㈀㔀ⴀ氀戀 瀀爀攀猀猀 琀栀愀琀 䤀 漀渀氀礀 瀀甀氀氀ഊout for feasts. Otherwise, I just use the 5-lb press I use for classes. ਀䤀✀瘀攀 洀愀搀攀 䴀攀搀椀攀瘀愀氀 䜀攀爀洀愀渀 愀渀搀 䤀琀愀氀椀愀渀 猀愀甀猀愀最攀猀 愀渀搀 洀漀搀攀爀渀Ⰰ 愀猀 眀攀氀氀⸀  伀渀攀 漀昀ഊthe things we've done, once, many years ago, was a fish sausage, made by ਀䴀愀猀琀攀爀 䄀Ⰰ 䌀栀愀爀氀椀攀Ⰰ 愀渀搀 洀攀Ⰰ 昀漀爀 愀 䌀攀氀琀椀挀 匀椀氀氀椀渀攀猀猀 ∀䌀漀洀攀 愀猀 礀漀甀✀爀攀 渀漀琀∀ഊevent. I believe Adamanteus had posted the recipe here a while back. ਀ഊBrekke ਀ഊ ਀䐀愀琀攀㨀 匀愀琀Ⰰ ㄀㔀 䄀瀀爀 ㈀　　㘀 ㈀㄀㨀㌀㄀㨀　㌀ ⴀ　㐀　　ഊFrom: Jadwiga Zajaczkowa / Jenne Heise ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀愀甀猀愀最攀 䴀愀欀椀渀最ഊTo: Cooks within the SCA ਀ഊ> Now I have another question. Has anyone here made sausages and ਀㸀 椀昀 猀漀Ⰰ 搀椀搀 礀漀甀 昀椀渀搀 琀栀攀 琀愀猀欀 琀漀 戀攀 搀椀昀昀椀挀甀氀琀㼀 䤀 愀洀 氀漀漀欀椀渀最 椀渀琀漀  ഊ> buying a meat grinder/sausage combo for next to nothing. I ਀㸀 爀攀洀攀洀戀攀爀 猀漀洀攀漀渀攀 猀愀礀椀渀最 琀栀愀琀 琀栀攀 挀愀猀椀渀最猀 挀愀渀 戀攀 搀椀昀昀椀挀甀氀琀 琀漀 昀椀渀搀Ⰰ  ഊ> but I have found an on-line source that ships them in brine and ਀㸀 瘀愀挀挀甀洀攀搀 猀攀愀氀攀搀⸀ഊ ਀䤀✀瘀攀 搀漀渀攀 椀琀 猀攀瘀攀爀愀氀 琀椀洀攀猀⸀ 䤀 眀漀甀氀搀 猀愀礀 琀栀愀琀 琀栀攀 䬀椀琀挀栀攀渀 愀椀搀 猀愀甀猀愀最攀ഊstuffer attachment is pretty much a pain to use, but if you have a good ਀猀愀甀猀愀最攀 猀琀甀昀昀攀爀ⴀⴀ 䤀 爀攀挀挀漀洀攀渀搀 琀栀攀 瀀氀甀渀最攀爀ⴀ昀攀搀 漀渀攀猀Ⰰ 愀猀 琀栀攀 猀琀甀昀昀椀渀最 最漀攀猀ഊquite quickly and the hardest part is setting up the skins. It will take ਀猀攀瘀攀爀愀氀 栀漀甀爀猀 愀琀 氀攀愀猀琀 琀漀 搀漀 ㈀　 氀戀猀 漀昀 猀愀甀猀愀最攀 漀渀 愀 䬀椀琀挀栀攀渀愀椀搀㬀 眀椀琀栀 愀ഊplunger-stuffer I was able to do 40 lbs in about 45 minutes. ਀ⴀⴀ ഊ-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net ਀ഊ ਀䐀愀琀攀㨀 匀愀琀Ⰰ ㄀㔀 䄀瀀爀 ㈀　　㘀 ㈀㄀㨀㐀㌀㨀　㘀 ⴀ　㐀　　ഊFrom: "Carol Smith" ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 椀渀 爀攀 猀愀甀猀愀最攀 挀愀猀椀渀最猀ഊTo: "Cooks within the SCA" ਀ഊBrighid's right on the casings, of course. I usually order from The Sausage ਀䴀愀欀攀爀Ⰰ 愀琀 眀眀眀⸀猀愀甀猀愀最攀洀愀欀攀爀⸀挀漀洀 ⸀ 嘀攀爀礀 爀攀氀椀愀戀氀攀Ⰰ 瘀愀爀椀漀甀猀 猀椀稀攀猀 漀昀 挀愀猀椀渀最猀ഊavailable, and shipping is pretty fast. they normally sell enough casings ਀昀漀爀 愀戀漀甀琀 ㄀　　 氀戀猀 愀琀 愀 挀氀椀瀀Ⰰ 戀甀琀 挀愀猀椀渀最猀 欀攀攀瀀⸀ഊ ਀䄀渀搀 䜀爀椀稀氀礀 ⴀ 圀䠀䄀吀 䠀䔀 匀䄀䤀䐀℀  䬀攀攀瀀 攀瘀攀爀礀琀栀椀渀最 䌀伀䰀䐀Ⰰ 愀渀搀 挀氀攀愀渀 琀栀攀 愀爀攀愀ഊregularly. (Washing casings before use is FUN! - I'm easily amused, ਀琀栀漀甀最栀⸀⤀ഊ ਀䈀爀攀欀欀攀ഊ ਀ഊDate: Sat, 15 Apr 2006 21:44:50 -0400 ਀䘀爀漀洀㨀 ∀䌀愀爀漀氀 匀洀椀琀栀∀ 㰀䔀猀欀攀猀洀椀琀栀 愀琀 栀漀琀洀愀椀氀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Sausage Making ਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀夀漀甀 挀愀渀 最攀琀 愀爀琀椀昀椀挀椀愀氀 挀愀猀椀渀最猀Ⰰ 戀甀琀 琀栀攀礀✀爀攀 愀挀琀甀愀氀氀礀 愀 氀漀琀 氀攀猀猀 昀漀爀最椀瘀椀渀最ഊthan the intestines, which come cleaned and packed in salt. I tried ਀琀栀攀洀 漀渀挀攀Ⰰ 戀甀琀 椀洀洀攀搀椀愀琀攀氀礀 眀攀渀琀 戀愀挀欀 琀漀 ∀琀栀攀 爀攀愀氀 琀栀椀渀最∀⸀ഊ ਀䈀爀攀欀欀攀ഊ ਀ഊDate: Sat, 15 Apr 2006 21:53:51 -0400 ਀䘀爀漀洀㨀 刀漀戀椀渀 䌀愀爀爀漀氀氀ⴀ䴀愀渀渀 㰀爀挀洀愀渀渀㐀 愀琀 攀愀爀琀栀氀椀渀欀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Sausage Making ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀㸀 䈀攀椀渀最 愀 瀀甀爀攀 挀椀琀礀 最椀爀氀 ⠀愀猀 洀礀 匀漀甀琀栀攀爀渀 栀甀猀戀愀渀搀 氀椀欀攀 琀漀 瀀漀椀渀琀 漀甀琀⤀ 䤀  ഊ> think the hardest part will be handling the casings. I hate ਀㸀 琀漀甀挀栀椀渀最 椀渀愀爀搀猀 愀渀搀 猀甀挀栀⸀ 䔀瘀攀渀 樀甀猀琀 琀愀欀椀渀最 漀甀琀 琀栀攀 最椀稀稀愀爀搀猀 愀渀搀  ഊ> liver etc from a roasting chicken. They may be in a bag but I still ਀㸀 搀漀渀✀琀 氀椀欀攀 椀琀⸀ഊ> ਀㸀  吀栀攀 眀椀洀瀀礀 漀渀攀ഊ> -Muiriath ਀ഊFear not! Have you ever seen pork casings? They have a very low "yuck ਀昀愀挀琀漀爀∀Ⰰ 挀漀洀瀀愀爀攀搀 琀漀 挀栀椀挀欀攀渀 椀渀渀愀爀搀猀⸀  一漀 戀氀漀漀搀Ⰰ 渀漀 猀氀椀洀攀⸀  吀栀攀礀 挀漀洀攀ഊdried and packed in salt, and are an unthreatening tan color. After ਀琀栀攀礀✀瘀攀 戀攀攀渀 猀漀愀欀攀搀 愀渀搀 爀椀渀猀攀搀Ⰰ 琀栀攀礀 爀攀猀攀洀戀氀攀 ㄀㔀ⴀ昀琀 挀漀渀搀漀洀猀⸀  䘀椀氀氀椀渀最ഊthem is.... an experience. (Like Brekke, I am easily amused.) ਀ⴀⴀ ഊBrighid ni Chiarain ਀䈀愀爀漀渀礀 漀昀 匀攀琀琀洀漀甀爀 匀眀愀洀瀀Ⰰ 䔀愀猀琀 䬀椀渀最搀漀洀ഊ ਀ഊDate: Sun, 16 Apr 2006 17:42:01 -0400 ਀䘀爀漀洀㨀 ∀䌀愀爀漀氀 匀洀椀琀栀∀ 㰀䔀猀欀攀猀洀椀琀栀 愀琀 栀漀琀洀愀椀氀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Sausage Making ਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䰀愀洀戀 挀愀猀椀渀最猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 昀爀漀洀 吀栀攀 匀愀甀猀愀最攀 洀愀欀攀爀Ⰰ 愀搀搀爀攀猀猀 ⠀愀最愀椀渀⤀ഊwww.sausagemaker.com ਀ഊI cannot recommend them too highly, and No, I am not a shill. Just have ਀甀猀攀搀 琀栀攀椀爀 瀀爀漀搀甀挀琀猀 洀愀渀礀 琀椀洀攀猀Ⰰ 愀渀搀 昀漀甀渀搀 琀栀攀洀 爀攀氀椀愀戀氀攀⸀ഊ ਀䈀爀攀欀欀攀ഊ ਀ഊDate: Mon, 17 Apr 2006 12:26:45 -0700 (PDT) ਀䘀爀漀洀㨀 匀愀渀搀爀愀 䨀⸀ 㰀欀椀攀爀愀氀愀搀礀㈀ 愀琀 礀愀栀漀漀⸀挀漀洀㸀ഊSubject: [Sca-cooks] Re: Sausage Making ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最ഊ ਀䤀䴀伀Ⰰ 䐀漀渀✀琀 戀漀琀栀攀爀 眀椀琀栀 琀栀攀 䬀椀琀挀栀攀渀 䄀椀搀 猀愀甀猀愀最攀 猀琀甀昀昀攀爀ഊattachment, if you were thinking about that route. I ਀挀愀渀 猀琀甀昀昀 愀猀 昀愀猀琀Ⰰ 愀渀搀 洀甀挀栀 洀漀爀攀 攀爀最漀渀漀洀椀挀愀氀氀礀 挀漀爀爀攀挀琀Ⰰഊjust using my trusty ceramic funnel. ਀ഊMy first few sausages I had issues with the salt, so ਀戀攀眀愀爀爀爀爀攀 琀栀攀 愀洀漀甀渀琀 漀昀 猀愀氀琀 漀渀攀 瀀甀琀猀 椀渀琀漀 琀栀攀猀攀ഊthings. I really recommend mixing in your seasoning, ਀昀爀礀椀渀最 愀 猀洀愀氀氀 戀椀琀 甀瀀 椀渀 琀栀攀 瀀愀渀 琀漀 琀愀猀琀攀Ⰰ 琀栀攀渀ഊadjusting the seasoning. ਀ഊClara von Ulm ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㄀㜀 䄀瀀爀 ㈀　　㘀 ㄀㈀㨀㌀㘀㨀㄀㌀ ⴀ　㜀　　ഊFrom: Susan Fox ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 刀攀㨀 匀愀甀猀愀最攀 䴀愀欀椀渀最ഊTo: Cooks within the SCA ਀ഊFunny, how you find one thing whilst looking for another... While I ਀眀愀猀 最漀漀最氀椀渀最 昀漀爀 椀渀昀漀爀洀愀琀椀漀渀 愀戀漀甀琀 䬀漀戀攀 䈀攀攀昀 琀漀 洀愀欀攀 猀甀爀攀 䤀 眀愀猀 眀爀椀琀椀渀最ഊthe correct things on LJ topic "Food Porn" today ਀嬀栀琀琀瀀㨀⼀⼀挀漀洀洀甀渀椀琀礀⸀氀椀瘀攀樀漀甀爀渀愀氀⸀挀漀洀⼀昀漀漀搀开瀀漀爀渀⼀崀 䤀 爀愀渀 愀挀爀漀猀猀 眀栀愀琀 氀漀漀欀猀ഊlike a very good site that includes sausage making equipment, casings, ਀攀瘀攀渀 ∀猀愀甀猀愀最攀 欀椀琀猀⸀∀  䄀氀猀漀 愀 䐀嘀䐀 漀渀 戀愀猀椀挀 戀攀攀昀 瀀爀漀挀攀猀猀椀渀最 愀渀搀 欀渀椀昀攀ഊcare, which I may actually purchase. [http://www.askthemeatman.com ] ਀ഊSelene ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㄀㘀 䴀愀礀 ㈀　　㘀 ㄀㘀㨀　㔀㨀㐀㈀ ⴀ　㐀　　ഊFrom: "grizly" ਀匀甀戀樀攀挀琀㨀 刀䔀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䄀搀瘀攀渀琀甀爀攀猀 椀渀 匀愀甀猀愀最攀 䴀愀欀椀渀最ഊTo: "Cooks within the SCA" ਀ഊIf you find one of these at a garage sale or antique mall, it is a high ਀瘀漀氀甀洀攀 猀琀甀昀昀攀爀 ⠀愀氀猀漀 氀愀爀搀 瀀爀攀猀猀Ⰰ 昀爀甀椀琀 瀀爀攀猀猀Ⰰ 攀琀挀⸀⤀⸀  䜀椀瘀攀渀 愀 瀀爀漀瀀攀爀氀礀ഊlubricated farcemeat, it will crank out many pounds of sausages, and with ਀氀攀猀猀 爀攀氀愀漀搀椀渀最 ⸀ ⸀ ⸀ 渀漀 攀氀攀挀琀爀椀挀椀琀礀 攀椀琀栀攀爀℀  䘀漀甀渀搀 洀椀渀攀 漀渀 攀䈀愀礀 昀漀爀 樀甀猀琀ഊunder $150 delivered. ਀ഊhttp://www.sausagesource.com/catalog/cr-no35.html ਀ഊniccolo difrancesco ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㄀㜀 䴀愀礀 ㈀　　㘀 　㠀㨀㔀㌀㨀　㄀ ⴀ　㜀　　ഊFrom: Susan Fox ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䄀搀瘀攀渀琀甀爀攀猀 椀渀 匀愀甀猀愀最攀 䴀愀欀椀渀最ഊTo: Cooks within the SCA ਀ഊStefan li Rous wrote: ਀㸀 䴀甀椀爀椀愀琀栀 爀攀瀀漀爀琀攀搀㨀ഊ>>>> ਀㸀 匀漀 䤀 搀椀搀 愀 琀爀椀愀氀 爀甀渀 琀漀 猀瀀攀愀欀Ⰰ 猀攀攀 栀漀眀 愀氀氀 琀栀椀猀 眀漀爀欀猀 漀甀琀⸀ഊ> ਀㸀    䘀椀爀猀琀 琀栀椀渀最Ⰰ 椀琀 琀愀欀攀猀 愀氀漀琀 氀漀渀最攀爀 琀漀 猀琀甀昀昀 琀栀攀 挀愀猀椀渀最 琀栀攀渀 䤀ഊ> expected. Took me 10 minutes with an electric grinder/stuffer to do ਀㸀 ㄀ ㄀㈀ 椀渀挀栀 琀攀猀琀 猀愀甀猀愀最攀⸀ഊ> <<< ਀㸀ഊ> That is a lot longer than I would expect. Perhaps it is the equipment. ਀㸀 唀猀椀渀最 琀栀攀 猀愀甀猀愀最攀 猀琀甀昀昀攀爀 漀渀 琀栀攀 洀椀砀攀爀猀 䤀 猀攀攀洀 琀漀 爀攀洀攀洀戀攀爀 搀漀椀渀最 琀栀攀洀ഊ> about ten times faster than that. However, had your previously ground ਀㸀 琀栀攀 洀攀愀琀㼀 䤀 琀栀椀渀欀 眀攀 洀椀最栀琀 栀愀瘀攀 最爀漀甀渀搀 琀栀攀 洀攀愀琀 昀椀爀猀琀Ⰰ 琀栀攀渀 洀椀砀攀搀 椀渀ഊ> the spices and then stuffed it. ਀ഊYa know, the last time my grinder took that long, it turned out that ਀琀栀攀爀攀 眀愀猀 愀 瀀椀攀挀攀 洀椀猀猀椀渀最 昀爀漀洀 琀栀攀 椀渀猀椀搀攀猀⸀  䴀Ⰰ 搀漀 礀漀甀 栀愀瘀攀 琀栀攀 氀椀琀琀氀攀ഊplus-sign shaped widget that goes in, impaled on the spiral-shaft, just ਀戀攀昀漀爀攀 琀栀攀 漀甀琀瀀甀琀㼀  吀栀愀琀 椀猀 眀栀愀琀 洀攀猀猀攀搀 洀攀 甀瀀 琀栀攀 氀愀猀琀 琀椀洀攀 䤀 琀爀椀攀搀 琀漀ഊdo large-scale grinding and it makes a BIG difference. It cuts up the ਀洀攀愀琀 愀渀搀 栀攀氀瀀猀 瀀爀漀瀀攀氀 椀琀 漀渀眀愀爀搀 猀漀 椀琀 挀愀渀 愀挀琀甀愀氀氀礀 最攀琀 琀栀爀漀甀最栀 琀栀攀 栀漀氀攀猀ഊin the plate. This is important even if the meat have been ground ਀愀氀爀攀愀搀礀⸀ഊ ਀㸀㸀㸀㸀ഊ> BTW, they are English bangers. ਀㸀 㰀㰀㰀ഊ> ਀㸀 匀漀甀渀搀猀 愀 戀椀琀 漀戀猀挀攀渀攀⸀ 䌀愀渀 愀渀礀 漀昀 琀栀攀 䈀爀椀琀椀猀栀 昀漀氀欀猀 栀攀爀攀 琀攀氀氀 甀猀 眀栀攀爀攀ഊ> this name comes from? Somehow I don't think it is period. ਀ഊVictorian prudery is post-period for the SCA [as I often say when my ਀栀甀洀漀甀爀 最攀琀猀 愀 戀椀琀Ⰰ 甀洀Ⰰ 攀愀爀琀栀礀崀⸀ഊ ਀匀漀洀攀 眀攀戀猀椀琀攀猀 猀甀最最攀猀琀 琀栀愀琀 琀栀攀 渀愀洀攀 ∀戀愀渀最攀爀∀ 漀爀椀最椀渀愀琀攀搀 挀椀爀挀愀 圀圀䤀䤀Ⰰഊbecause this sausage contained so much water that it tended burst ਀搀甀爀椀渀最 昀爀礀椀渀最⸀  匀漀 䴀甀椀爀椀愀琀栀 搀椀搀 椀琀 爀椀最栀琀 愀昀琀攀爀 愀氀氀℀  䴀愀礀戀攀 琀栀攀 渀愀洀攀 椀猀ഊanachronistic but there's nothing "too modern" about a highly spiced ਀瀀漀爀欀 猀愀甀猀愀最攀⸀ഊ ਀匀漀洀攀 戀愀渀最攀爀 氀椀渀欀猀㨀ഊhttp://news.bbc.co.uk/1/hi/uk/2284846.stm ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀攀琀挀栀椀渀最戀漀渀昀椀爀攀猀漀挀椀攀琀礀⸀挀漀⸀甀欀⼀戀漀渀昀椀爀攀开渀椀最栀琀开戀愀渀最攀爀⸀栀琀洀ഊhttp://sausagefans.com/ ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀最爀愀椀最昀愀爀洀⸀挀漀⸀甀欀⼀瀀欀猀愀甀猀⸀栀琀洀ഊ ਀匀攀氀攀渀攀ഊ ਀ഊDate: Thu, 18 May 2006 23:36:02 -0700 ਀䘀爀漀洀㨀 䴀愀最最椀攀 䴀愀挀䐀漀渀愀氀搀 㰀洀愀最最椀攀㔀 愀琀 挀漀砀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Sausages ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䄀琀 ㄀　㨀㐀㠀 倀䴀 㔀⼀㄀㠀⼀㈀　　㘀Ⰰ䌀愀漀椀渀琀椀愀爀渀 猀愀椀搀 猀漀洀攀琀栀椀渀最 氀椀欀攀㨀ഊ> Then Muiriath shared: ਀㸀㸀   䤀 愀洀 琀栀攀 瀀爀漀甀搀 漀眀渀攀爀 漀昀 ㌀ ㄀⼀㌀ 瀀漀甀渀搀 猀愀甀愀最攀 氀椀渀欀猀 ⸀㰀㸀  䤀 瀀甀琀 琀栀攀洀 椀渀ഊ>> the freeezer and will take them out in a >few days and cook up. I am ਀㸀㸀 瀀氀愀渀渀椀渀最 漀渀 洀愀欀椀渀最 琀栀攀洀 渀攀砀琀 眀攀攀欀 愀渀搀 昀爀攀攀稀椀渀最 昀漀爀 䌀愀椀搀✀猀 䌀漀爀漀渀愀琀椀漀渀 琀栀攀ഊ>> first >week of June, but if they don't freeze well, I will just make ਀㸀㸀 琀栀攀洀 愀 搀愀礀 椀渀 愀搀瘀愀渀挀攀 ⠀戀甀琀 眀愀猀 栀漀瀀椀渀最 琀漀 愀瘀漀椀搀 琀栀愀琀 㸀搀甀攀 琀漀 漀琀栀攀爀 琀椀洀椀渀最ഊ>> problems) ਀㸀ഊ> From my experience, the sausage shouldn't give you a problem making them ਀㸀 愀栀攀愀搀 ☀ 昀爀攀攀稀椀渀最⸀  䔀猀瀀攀挀椀愀氀氀礀 猀椀渀挀攀 椀琀 椀猀 昀漀爀 愀 猀栀漀爀琀 瀀攀爀椀漀搀 漀昀 琀椀洀攀  笀㈀ഊ> weeks?} Thank you for sharing your experiences! ਀㸀ഊ> Caointairn ਀ഊIn my experience with the sausages, the only thing you have to keep in mind ਀椀猀 琀栀愀琀 琀栀攀 猀攀愀猀漀渀椀渀最猀 眀椀氀氀 挀栀愀渀最攀 椀渀 猀琀爀攀渀最琀栀 眀栀攀渀 琀栀攀礀 最攀琀 昀爀漀稀攀渀⸀  ⠀椀⸀攀⸀ഊgarlic grows, a lot). Maybe test freeze one and thaw it out a couple days ਀愀栀攀愀搀Ⰰ 猀漀 礀漀甀✀氀氀 欀渀漀眀 眀栀愀琀 琀漀 攀砀瀀攀挀琀㼀ഊ ਀䈀甀琀 礀攀猀Ⰰ 䤀 昀爀漀稀攀 愀氀氀 洀椀渀攀 琀漀 欀攀攀瀀 琀栀攀洀 渀椀挀攀 愀渀搀 昀漀漀搀 猀愀昀攀 琀椀氀 琀栀攀 搀愀礀 漀昀ഊthe event. ਀ഊMaggie ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㌀　 䄀瀀爀 ㈀　　㜀 ㄀㠀㨀㄀㌀㨀㔀㜀 ⴀ　㐀　　ഊFrom: "Phil Troy / G. Tacitus Adamantius" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䰀漀漀欀椀渀最 昀漀爀 猀愀甀猀愀最攀 挀愀猀椀渀最猀ഊTo: Cooks within the SCA ਀ഊOn Apr 30, 2007, at 5:22 PM, Michael Gunter wrote: ਀ഊ> I just got a new sausage stuffer attachment for my Kitchenade ਀㸀 猀漀Ⰰ 漀昀 挀漀甀爀猀攀Ⰰ 䤀 猀椀洀瀀氀礀 䴀唀匀吀 洀愀欀攀 氀椀渀欀 猀愀甀猀愀最攀猀⸀ഊ> I have a couple of wonderful recipes to try. But the problem is ਀㸀 琀栀愀琀 䤀 挀愀渀✀琀 昀椀渀搀 愀 猀漀甀爀挀攀 昀漀爀 琀栀攀 挀愀猀椀渀最猀⸀ 匀漀 昀愀爀 攀瘀攀爀礀 最爀漀挀攀爀礀ഊ> store butcher shop I've gone to does not sell casings. Not ਀㸀 攀瘀攀渀 琀栀攀 瀀氀愀挀攀猀 琀栀愀琀 洀愀欀攀 琀栀攀椀爀 漀眀渀 猀愀甀猀愀最攀℀ഊ> ਀㸀 䤀✀瘀攀 戀攀攀渀 琀漀氀搀 琀漀 挀栀攀挀欀 漀甀琀 琀栀攀 洀漀爀攀 攀琀栀渀椀挀 洀愀爀欀攀琀猀 氀椀欀攀ഊ> Fiesta so that is my next step. Mistress Clara told me she ਀㸀 最漀琀 栀攀爀 挀愀猀椀渀最猀 琀栀爀漀甀最栀 琀栀攀 洀愀椀氀 戀甀琀 挀愀渀✀琀 爀攀洀攀洀戀攀爀 琀栀攀ഊ> vendor. ਀㸀ഊ> So, any suggestions for sausage casing vendors in the Dallas ਀㸀 愀爀攀愀㼀ഊ ਀刀攀洀攀洀戀攀爀 愀戀漀甀琀 愀 洀椀氀氀椀漀渀 礀攀愀爀猀 愀最漀Ⰰ 䤀 瀀漀猀琀攀搀 愀 氀椀琀琀氀攀 攀猀猀愀礀 愀戀漀甀琀ഊmaking friends with your butcher? Most shops that make sausage ਀眀漀甀氀搀渀✀琀 洀椀渀搀 搀椀瀀瀀椀渀最 椀渀琀漀 琀栀攀椀爀 漀眀渀 猀甀瀀瀀氀礀 漀昀 瀀爀攀ⴀ猀漀愀欀攀搀 挀愀猀椀渀最猀 昀漀爀ഊa buddy... [See the HC-butchers-art in the FEASTS section - Stefan] ਀ഊBut yes, failing that, ethnic markets are a good place to look; I've ਀栀愀搀 最漀漀搀 氀甀挀欀 最攀琀琀椀渀最 挀愀猀椀渀最猀 椀渀 䤀琀愀氀椀愀渀 瀀漀爀欀 猀琀漀爀攀猀 ⠀琀栀椀猀 椀猀渀✀琀 愀ഊbutcher shop, per se; while they do butchering, they're more like the ਀䤀琀愀氀椀愀渀 攀焀甀椀瘀愀氀攀渀琀 漀昀 愀 䘀爀攀渀挀栀 挀栀愀爀挀甀琀攀爀椀攀Ⰰ 戀甀琀 椀渀 䔀渀最氀椀猀栀Ⰰ 愀洀漀渀最ഊItalian-Americans, they're mostly known as "pork stores", salumeria ਀椀渀 䤀琀愀氀椀愀渀⸀ 䤀✀瘀攀 愀氀猀漀 猀攀攀渀 琀栀攀洀 椀渀 猀漀洀攀 最攀渀攀爀椀挀愀氀氀礀Ⰰ 搀攀昀愀甀氀琀ⴀ攀琀栀渀椀挀ഊ(read discount) meat markets which tend to cater to a variety of ਀攀琀栀渀椀挀 最爀漀甀瀀猀⸀ഊ ਀䄀渀搀 昀愀椀氀椀渀最 琀栀愀琀Ⰰ 琀栀攀爀攀✀猀 愀氀眀愀礀猀 匀愀甀猀愀最攀洀愀欀攀爀⸀挀漀洀⸀ 吀栀攀礀✀爀攀 椀渀 甀瀀猀琀愀琀攀ഊNY someplace, maybe Buffalo, but process and ship orders _very_ ਀焀甀椀挀欀氀礀⸀ 䄀渀搀Ⰰ 漀昀 挀漀甀爀猀攀Ⰰ 琀栀攀礀 栀愀瘀攀 樀甀猀琀 愀戀漀甀琀 愀渀礀琀栀椀渀最 礀漀甀 挀漀甀氀搀ഊpossibly want in that general area. ਀ഊhttp://www.sausagemaker.com/ ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㌀　 䄀瀀爀 ㈀　　㜀 ㄀㤀㨀　㤀㨀㔀㔀 ⴀ　㐀　　ഊFrom: Jehan-Yves ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䰀漀漀欀椀渀最 昀漀爀 猀愀甀猀愀最攀 挀愀猀椀渀最猀ഊTo: Cooks within the SCA ਀ഊ> So, any suggestions for sausage casing vendors in the Dallas ਀㸀 愀爀攀愀㼀ഊ> ਀㸀 䜀甀渀琀栀愀爀ഊ ਀䠀攀椀渀猀栀漀渀✀猀 䌀漀甀渀琀爀礀 匀琀漀爀攀 椀猀 挀氀漀猀攀爀 琀漀 䠀漀甀猀琀漀渀Ⰰ 戀甀琀 栀愀猀 愀氀氀 漀昀 琀栀攀ഊSausage Goodies you could possibly want, (and lot's more). ਀栀琀琀瀀㨀⼀⼀琀攀砀愀猀琀愀猀琀攀猀⸀挀漀洀⼀ഊ ਀䨀攀栀愀渀夀瘀攀猀ഊ ਀ഊDate: Mon, 30 Apr 2007 21:04:59 -0400 ਀䘀爀漀洀㨀 ∀䌀愀爀漀氀 匀洀椀琀栀∀ 㰀攀猀欀攀猀洀椀琀栀 愀琀 栀漀琀洀愀椀氀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Looking for sausage casings ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最ഊ ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀猀愀甀猀愀最攀洀愀欀攀爀⸀挀漀洀ഊ ਀吀栀攀 愀搀搀爀攀猀猀 愀戀漀瘀攀 椀猀 昀漀爀 琀栀攀 匀愀甀猀愀最攀 䴀愀欀攀爀Ⰰ 氀漀挀愀琀攀搀 椀渀 䈀愀琀愀瘀椀愀Ⰰ 一攀眀 夀漀爀欀⸀ഊthey do e-mail and mail-order business, and I have found them very reliable. ਀ഊ I buy a pound or so of casing every few years, and keep them refigerated ਀椀渀 琀栀攀椀爀 漀爀椀最椀渀愀氀 瀀愀挀欀椀渀最Ⰰ 琀漀 眀栀椀挀栀 䤀 洀愀礀 愀搀搀 洀漀爀攀 䬀漀猀栀攀爀 猀愀氀琀Ⰰ 椀昀 渀攀攀搀攀搀⸀ഊTheir casings come in various sizes, packaged in salt, and will be shipped ਀瀀爀漀洀瀀琀氀礀⸀  琀栀攀礀 挀愀爀爀礀 戀漀琀栀 渀愀琀甀爀愀氀 愀渀搀 挀漀氀氀愀最攀渀 挀愀猀椀渀最猀Ⰰ 愀渀搀 洀愀礀 攀瘀攀渀 栀愀瘀攀ഊhaggis casings. I didn't check that thuroughly. ਀ഊBrekke ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ ㌀　 䄀瀀爀 ㈀　　㜀 ㄀㤀㨀　㔀㨀　㄀ ⴀ　㜀　　ഊFrom: "Maggie MacD." ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䰀漀漀欀椀渀最 昀漀爀 猀愀甀猀愀最攀 挀愀猀椀渀最猀ഊTo: Cooks within the SCA ਀ഊAt 06:57 PM 4/30/2007,Sue Clemenger said something like: ਀ഊ> *Collagen* casings? Truly? Are they considered kosher? That would really ਀㸀 爀漀挀欀⸀⸀⸀⸀⠀䨀攀眀椀猀栀 昀爀椀攀渀搀猀⤀ 䤀✀瘀攀 戀攀攀渀 琀栀椀渀欀椀渀最 琀栀愀琀 椀琀 眀漀甀氀搀 戀攀 愀 ⨀戀氀愀猀琀⨀ 琀漀ഊ> teach a class on sausage making, or offer different sausages at a feast, and ਀㸀 眀攀 氀漀猀琀 琀栀攀 漀渀氀礀 瀀氀愀挀攀 椀渀 琀漀眀渀 眀栀攀爀攀 䤀 欀渀攀眀 䤀 挀漀甀氀搀 最攀琀 ⠀爀攀最甀氀愀爀Ⰰ 瀀漀爀欀⤀ഊ> casings a couple of years ago.... ਀㸀 ⴀⴀ䴀愀椀爀攀Ⰰ 眀栀漀 椀渀栀攀爀椀琀攀搀 愀 猀愀甀猀愀最攀 最爀椀渀搀攀爀⼀洀愀欀攀爀 昀爀漀洀 栀攀爀 昀漀氀欀猀⸀⸀⸀⸀ഊ ਀吀栀攀 攀砀瀀攀爀椀攀渀挀攀猀 䤀 栀愀搀 眀椀琀栀 琀栀攀 挀漀氀氀愀最攀渀 挀愀猀椀渀最猀 眀攀爀攀 瘀攀爀礀 甀渀栀愀瀀瀀礀⸀  䤀琀ഊnever had the same texture as the natural casings, and the flavor ਀眀栀椀氀攀 渀漀琀 戀愀搀Ⰰ 樀甀猀琀 眀愀猀渀✀琀 ⸀⸀ ∀爀椀最栀琀∀ 攀椀琀栀攀爀⸀ഊ ਀䴀愀最最椀攀ഊ ਀ഊDate: Mon, 30 Apr 2007 22:45:59 -0400 ਀䘀爀漀洀㨀 ∀倀栀椀氀 吀爀漀礀 ⼀ 䜀⸀ 吀愀挀椀琀甀猀 䄀搀愀洀愀渀琀椀甀猀∀ 㰀愀搀愀洀愀渀琀椀甀猀㄀ 愀琀 瘀攀爀椀稀漀渀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Looking for sausage casings ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀伀渀 䄀瀀爀 ㌀　Ⰰ ㈀　　㜀Ⰰ 愀琀 㤀㨀㔀㜀 倀䴀Ⰰ 匀甀攀 䌀氀攀洀攀渀最攀爀 眀爀漀琀攀㨀ഊ> *Collagen* casings? Truly? Are they considered kosher? That would ਀㸀 爀攀愀氀氀礀 爀漀挀欀⸀⸀⸀⸀⠀䨀攀眀椀猀栀 昀爀椀攀渀搀猀⤀ഊ ਀䴀礀 最甀攀猀猀 椀猀 琀栀愀琀 挀漀氀氀愀最攀渀 挀愀猀椀渀最猀 开洀椀最栀琀开 戀攀 䬀漀猀栀攀爀Ⰰ 漀爀 瀀漀琀攀渀琀椀愀氀氀礀ഊKosher-able. There's no particular reason why collagen has to be ਀搀攀爀椀瘀攀搀 昀爀漀洀 瀀椀最最椀攀猀⸀ 䤀琀✀猀 瀀爀漀戀愀戀氀礀 洀漀猀琀氀礀 昀爀漀洀 挀愀琀琀氀攀 栀椀搀攀猀Ⰰ 昀攀攀琀ഊand hooves. ਀ഊCollagen casings tend to be very soft, good for small sausages like ਀戀愀渀最攀爀猀 愀渀搀 挀栀椀瀀瀀漀氀愀琀愀猀Ⰰ 戀甀琀 猀椀渀挀攀 琀栀攀猀攀 挀漀漀欀 焀甀椀挀欀氀礀 椀琀✀猀 氀攀猀猀 漀昀 愀猀ഊbig deal if they burst somewhat. You can also get big casings of ਀挀漀氀氀愀最攀渀Ⰰ 昀椀戀攀爀ⴀ爀攀椀渀昀漀爀挀攀搀 挀漀氀氀愀最攀渀Ⰰ 愀渀搀 瘀愀爀椀漀甀猀 漀琀栀攀爀 猀礀渀琀栀攀琀椀挀ഊsubstances. I bought some for haggis a while back, because I needed ਀焀甀椀琀攀 愀 昀攀眀 愀渀搀 琀栀攀 瘀愀爀椀漀甀猀 戀攀攀昀 挀愀瀀猀 愀渀搀 戀甀渀最猀 眀漀甀氀搀 栀愀瘀攀 爀甀渀 琀漀 愀ഊfairly large amount of money when bought in bulk, and I've had haggis ਀洀愀搀攀 椀渀 愀爀琀椀昀椀挀椀愀氀 挀愀猀椀渀最猀 戀攀昀漀爀攀Ⰰ 愀渀搀 琀栀攀礀 眀攀爀攀 昀椀渀攀⸀ഊ ਀䄀搀愀洀愀渀琀椀甀猀ഊ ਀ഊDate: Mon, 30 Apr 2007 22:17:34 -0400 ਀䘀爀漀洀㨀 ∀匀愀椀渀琀 倀栀氀椀瀀∀ 㰀瀀栀氀椀瀀 愀琀 㤀㤀洀愀椀渀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Looking for sausage casings ਀吀漀㨀 ∀䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䈀攀琀琀攀爀 琀栀愀渀 挀漀氀氀愀最攀渀 挀愀猀椀渀最猀Ⰰ 琀栀攀礀 栀愀瘀攀 猀栀攀攀瀀 挀愀猀椀渀最猀⸀ 匀甀猀瀀攀挀琀 礀漀甀爀ഊnot-extreme-but-practicing kosher friends might enjoy that ;-) ਀ഊOn 4/30/07, Sue Clemenger wrote: ਀㸀 ⨀䌀漀氀氀愀最攀渀⨀ 挀愀猀椀渀最猀㼀 吀爀甀氀礀㼀 䄀爀攀 琀栀攀礀 挀漀渀猀椀搀攀爀攀搀 欀漀猀栀攀爀㼀 吀栀愀琀 眀漀甀氀搀 爀攀愀氀氀礀ഊ> rock....(Jewish friends) I've been thinking that it would be a *blast* to ਀㸀 琀攀愀挀栀 愀 挀氀愀猀猀 漀渀 猀愀甀猀愀最攀 洀愀欀椀渀最Ⰰ 漀爀 漀昀昀攀爀 搀椀昀昀攀爀攀渀琀 猀愀甀猀愀最攀猀 愀琀 愀 昀攀愀猀琀Ⰰ 愀渀搀ഊ> we lost the only place in town where I knew I could get (regular, pork) ਀㸀 挀愀猀椀渀最猀 愀 挀漀甀瀀氀攀 漀昀 礀攀愀爀猀 愀最漀⸀⸀⸀⸀ഊ> --Maire, who inherited a sausage grinder/maker from her folks.... ਀ഊ>> http://www.sausagemaker.com ਀㸀㸀ഊ>> The address above is for the Sausage Maker, located in Batavia, ਀㸀㸀 一攀眀 夀漀爀欀⸀ഊ-- ਀匀愀椀渀琀 倀栀氀椀瀀ഊ ਀ഊDate: Tue, 1 May 2007 06:02:40 EDT ਀䘀爀漀洀㨀 䔀琀愀椀渀㄀㈀㘀㌀ 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: [Sca-cooks] Looking for sausage casings ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最ഊ ਀挀漀甀渀琀最甀渀琀栀愀爀 愀琀 栀漀琀洀愀椀氀⸀挀漀洀 眀爀椀琀攀猀㨀ഊ<<< So far every grocery ਀猀琀漀爀攀 戀甀琀挀栀攀爀 猀栀漀瀀 䤀✀瘀攀 最漀渀攀 琀漀 搀漀攀猀 渀漀琀 猀攀氀氀 挀愀猀椀渀最猀⸀  一漀琀ഊeven the places that make their own sausage! >>> ਀ഊDo you frequent any of these butchers? I went to the butcher we always ਀瀀甀爀挀栀愀猀攀 昀爀漀洀 愀琀 洀愀爀欀攀琀 愀渀搀 琀栀攀礀 搀漀渀✀琀 猀攀氀氀 挀愀猀椀渀最猀 攀椀琀栀攀爀⸀⸀⸀戀甀琀 栀攀 戀爀漀甀最栀琀 猀漀洀攀ഊin the following week..just for me because I am a good customer. They ਀甀猀甀愀氀氀礀 戀甀礀 椀渀 猀甀挀栀 戀甀氀欀 琀栀愀琀 琀栀攀礀 挀愀渀✀琀 戀攀 戀漀琀栀攀爀攀搀 琀漀  戀爀攀愀欀 琀栀攀洀 搀漀眀渀 椀渀琀漀ഊmanagable size for individual use. ਀ഊEtain ਀ഊ ਀䐀愀琀攀㨀 吀甀攀Ⰰ ㄀ 䴀愀礀 ㈀　　㜀 　㠀㨀㌀㤀㨀　㌀ ⴀ　㐀　　ഊFrom: "Nick Sasso" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䰀漀漀欀椀渀最 昀漀爀 猀愀甀猀愀最攀 挀愀猀椀渀最猀ഊTo: "Cooks within the SCA" ਀ഊYou might even try Whole Foods, if there is one nearby. Several, several ਀礀攀愀爀猀 戀愀挀欀 䤀 戀漀甀最栀琀 挀愀猀椀渀最猀 愀琀 䠀愀爀爀礀✀猀 䘀愀爀洀攀爀猀 䴀愀爀欀攀琀 栀攀爀攀 椀渀 一漀爀琀栀 䄀琀氀愀渀琀愀⸀ഊWhole Foods bought them out. I seem to recall buying frmo them once after ਀琀栀攀 挀栀愀渀最攀漀瘀攀爀⸀  䤀琀✀猀 眀漀爀琀栀 愀 瀀栀漀渀攀 挀愀氀氀 椀昀 礀漀甀 栀愀瘀攀 漀渀攀 氀漀挀愀氀氀礀⸀ഊ ਀渀椀挀挀漀氀漀 搀椀昀爀愀渀挀攀猀挀漀ഊ ਀ഊDate: Mon, 07 Jan 2008 12:23:56 -0500 ਀䘀爀漀洀㨀 ∀倀栀椀氀 吀爀漀礀 ⼀ 䜀⸀ 吀愀挀椀琀甀猀 䄀搀愀洀愀渀琀椀甀猀∀ 㰀愀搀愀洀愀渀琀椀甀猀㄀ 愀琀 瘀攀爀椀稀漀渀⸀渀攀琀㸀ഊSubject: Re: [Sca-cooks] Problems with sausage ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀伀渀 䨀愀渀 㜀Ⰰ ㈀　　㠀Ⰰ 愀琀 ㄀　㨀㄀㌀ 䄀䴀Ⰰ 䴀椀挀栀愀攀氀 䜀甀渀琀攀爀 眀爀漀琀攀㨀ഊ> I'm really enjoying making and researching sausage and I want to do more ਀㸀 瀀爀攀猀攀渀琀愀琀椀漀渀猀 愀渀搀 昀攀愀猀琀猀 甀猀椀渀最 挀愀猀攀搀 猀愀甀猀愀最攀⸀ 䈀甀琀 䤀✀瘀攀 爀甀渀 椀渀琀漀 瀀爀漀戀氀攀洀猀⸀ഊ> The main problem is that every sausage I've made has been too lean and ਀㸀 愀 氀椀琀琀氀攀 搀爀礀⸀ 䘀漀爀 ㄀㈀琀栀 一椀最栀琀 䤀 攀瘀攀渀 愀搀搀攀搀 氀愀爀搀 椀渀琀漀 琀栀攀 洀椀砀 琀漀 最攀琀 攀渀漀甀最栀ഊ> fat into them but all that happened was once cooked the outer surface ਀㸀 眀愀猀 最爀攀愀猀礀 愀渀搀 琀栀攀礀 眀攀爀攀 猀琀椀氀氀 琀漀漀 氀攀愀渀⸀ഊ ਀圀栀攀渀 礀漀甀 猀愀礀 氀愀爀搀 搀漀 礀漀甀 洀攀愀渀 爀攀渀搀攀爀攀搀 昀愀琀㼀 圀栀攀渀 栀攀愀琀攀搀Ⰰ 眀栀愀琀 椀猀ഊrendered fat? (Hint: it starts with a "g" and ends in "e" ;-) ) ਀ഊOr do you mean something akin to uncured, fatty bacon or belly meat? ਀伀爀 攀瘀攀渀 猀愀氀琀攀搀 昀愀琀戀愀挀欀Ⰰ 琀爀椀洀洀攀搀 漀昀 爀椀渀搀 愀渀搀 猀漀愀欀攀搀 琀漀 爀攀洀漀瘀攀 猀漀洀攀 漀昀ഊthe salt? ਀ഊYou want a source of firm, sweet-tasting fat from actual adipose ਀琀椀猀猀甀攀猀 昀爀漀洀 挀攀爀琀椀昀椀愀戀氀礀 挀栀甀戀戀礀 愀渀椀洀愀氀猀⸀ 匀漀洀攀 漀昀 琀栀攀 洀漀搀攀爀渀 爀攀挀椀瀀攀猀ഊI've seen call for fat pork, which generally means belly or side meat, ਀漀爀 愀 洀椀砀 漀昀 氀攀愀渀 瀀漀爀欀 ⠀猀愀礀Ⰰ 氀漀椀渀 漀爀 猀栀漀甀氀搀攀爀⤀ 愀渀搀 昀愀琀 瀀漀爀欀 ⠀愀最愀椀渀Ⰰഊbelly). Or a mix of lean pork, like loin, shoulder, or fresh ham, and ਀欀椀搀渀攀礀 昀愀琀 ⠀䤀 琀栀椀渀欀 漀渀 愀 瀀椀最 琀栀椀猀 椀猀 欀渀漀眀渀 愀猀 琀栀攀 昀氀攀愀搀 漀爀 氀攀愀昀 氀愀爀搀㬀ഊlard is rendered from this -- mostly-- and if the animal were a cow or ਀愀 猀琀攀攀爀 椀琀 眀漀甀氀搀 戀攀 猀甀攀琀⤀⸀ഊ ਀䤀昀 琀栀攀 昀愀琀Ⰰ 眀栀攀渀 栀攀愀琀攀搀Ⰰ 樀甀猀琀 氀椀焀甀椀昀椀攀猀Ⰰ 椀琀✀猀 最漀椀渀最 琀漀 栀愀瘀攀 愀 瘀攀爀礀ഊlimited effect on the sausage's mouth feel. You want something which, ਀眀栀攀渀 栀攀愀琀攀搀Ⰰ 椀猀 琀爀愀渀猀昀漀爀洀攀搀 昀爀漀洀 眀愀砀氀椀欀攀 琀漀 樀攀氀氀礀ⴀ氀椀欀攀⸀ 伀戀瘀椀漀甀猀氀礀ഊliquid fat will add to juiciness, but as anyone who's had lean, ਀漀瘀攀爀挀漀漀欀攀搀 瀀漀琀 爀漀愀猀琀 欀渀漀眀猀Ⰰ 搀爀礀 洀攀愀琀 眀椀琀栀 最爀愀瘀礀 漀渀 椀琀 椀猀 猀琀椀氀氀 搀爀礀ഊmeat... ਀ഊ> Talking with Master Modius made me think that one of the problems is there ਀㸀 椀猀 渀漀 昀椀氀氀攀爀 椀渀 琀栀攀 昀漀爀挀攀洀攀愀琀⸀ 䤀 挀愀渀 猀攀攀 栀漀眀 昀椀氀氀攀爀 漀昀 戀爀攀愀搀挀爀甀洀戀Ⰰ 爀椀挀攀Ⰰ 最爀漀愀琀猀ഊ> or whatever can hold in the fat but in redacting the recipes I see no kind ਀㸀 漀昀 昀椀氀氀攀爀 洀攀渀琀椀漀渀攀搀⸀ 匀漀 椀猀 昀椀氀氀攀爀 琀栀攀 猀攀挀爀攀琀 漀爀 搀椀搀 瀀攀爀椀漀搀 猀愀甀猀愀最攀 猀琀愀礀 氀攀愀渀㼀ഊ> Both my bratwurst and zervelat were tasty but didn't have that rich mouth ਀㸀 昀攀攀氀 䤀 愀猀猀漀挀椀愀琀攀 眀椀琀栀 愀 最漀漀搀 猀愀甀猀愀最攀⸀ഊ ਀䜀爀愀椀渀ⴀ戀愀猀攀搀 昀椀氀氀攀爀猀 ⠀愀渀搀 椀渀 琀栀攀 攀渀搀Ⰰ 愀氀洀漀猀琀 愀氀氀 漀昀 琀栀攀洀 愀爀攀 最爀愀椀渀ⴀഊbased) are generally something (surely there will be exceptions, but ਀䤀✀洀 猀瀀攀愀欀椀渀最 椀渀 最攀渀攀爀愀氀⤀ 琀栀愀琀 眀椀氀氀 愀瀀瀀攀愀爀 椀渀 眀栀愀琀 愀爀攀 欀渀漀眀渀 椀渀 氀愀琀攀ഊperiod as "puddings". True meat sausages tend not to include starchy ਀昀椀氀氀攀爀猀⸀ 䄀琀 瘀愀爀椀漀甀猀 琀椀洀攀猀 愀渀搀 椀渀 瘀愀爀椀漀甀猀 瀀氀愀挀攀猀Ⰰ 琀栀攀爀攀 栀愀瘀攀 戀攀攀渀ഊconsumer protection laws about this in effect, akin to the ਀刀栀椀渀攀栀攀椀琀猀最攀戀漀琀⸀ 䤀✀洀 渀漀琀 猀甀爀攀 椀昀 氀愀琀攀 洀攀搀椀攀瘀愀氀 䜀攀爀洀愀渀礀 愀渀搀 䄀甀猀琀爀椀愀 愀爀攀ഊamong those places, but it's conceivable. ਀ഊAdamantius ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ 㜀 䨀愀渀 ㈀　　㠀 ㄀㌀㨀㄀㜀㨀　㠀 ⴀ　㔀　　ഊFrom: "Nick Sasso" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 倀爀漀戀氀攀洀猀 眀椀琀栀 猀愀甀猀愀最攀ഊTo: "Cooks within the SCA" ਀ഊ-----Original Message----- ਀夀漀甀 眀愀渀琀 愀 猀漀甀爀挀攀 漀昀 昀椀爀洀Ⰰ 猀眀攀攀琀ⴀ琀愀猀琀椀渀最 昀愀琀 昀爀漀洀 愀挀琀甀愀氀 愀搀椀瀀漀猀攀ഊtissues from certifiably chubby animals. < < SNIP> > which generally ਀洀攀愀渀猀 戀攀氀氀礀 漀爀 猀椀搀攀 洀攀愀琀Ⰰഊ< < SNIP > > (I think on a pig this is known as the flead or leaf lard; ਀氀愀爀搀 椀猀 爀攀渀搀攀爀攀搀 昀爀漀洀 琀栀椀猀 ⴀⴀ 洀漀猀琀氀礀ⴀⴀ 愀渀搀 椀昀 琀栀攀 愀渀椀洀愀氀 眀攀爀攀 愀 挀漀眀 漀爀ഊa steer it would be suet). ਀ഊIf the fat, when heated, just liquifies, it's going to have a very ਀氀椀洀椀琀攀搀 攀昀昀攀挀琀 漀渀 琀栀攀 猀愀甀猀愀最攀✀猀 洀漀甀琀栀 昀攀攀氀⸀ 夀漀甀 眀愀渀琀 猀漀洀攀琀栀椀渀最 眀栀椀挀栀Ⰰഊwhen heated, is transformed from waxlike to jelly-like. Obviously ਀氀椀焀甀椀搀 昀愀琀 眀椀氀氀 愀搀搀 琀漀 樀甀椀挀椀渀攀猀猀Ⰰ 戀甀琀 愀猀 愀渀礀漀渀攀 眀栀漀✀猀 栀愀搀 氀攀愀渀Ⰰഊovercooked pot roast knows, dry meat with gravy on it is still dry ਀洀攀愀琀⸀⸀⸀ 㸀 㸀 㸀 㸀 㸀 㸀 㸀ഊ ਀䘀愀琀 倀䰀唀匀 最攀氀愀琀椀渀 ⠀猀漀氀甀愀戀氀椀稀攀搀 挀愀氀氀漀最攀渀 琀椀猀猀甀攀⤀ 椀猀 昀愀爀 猀甀瀀攀爀椀漀爀 椀渀 洀漀甀琀栀昀攀攀氀ഊand tenderness than fat alone. As Master A mentioned, liquid fat just melts ਀愀渀搀 爀甀渀猀 愀眀愀礀 ⸀ ⸀⸀  琀栀攀 漀琀栀攀爀 琀椀猀猀甀攀 眀椀氀氀 栀攀氀瀀 栀漀氀搀 洀漀椀猀琀甀爀攀 愀渀搀 瘀攀氀瘀攀琀礀ഊfeel. ਀ഊniccolo ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ 㜀 䨀愀渀 ㈀　　㠀 ㄀㌀㨀㈀㄀㨀㐀　 ⴀ　㔀　　ഊFrom: "Nick Sasso" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 倀爀漀戀氀攀洀猀 眀椀琀栀 猀愀甀猀愀最攀ഊTo: "Cooks within the SCA" ਀ഊ< < < < I want it to not only taste right but have a much better texture. ਀匀漀Ⰰ 䤀 最甀攀猀猀 䤀 渀攀攀搀 琀漀 攀砀瀀攀爀椀洀攀渀琀 愀渀搀 愀搀搀 愀 洀甀挀栀 栀椀最栀攀爀 瀀攀爀挀攀渀琀愀最攀ഊof pork fat. Perhaps I'll use salt pork instead of bacon or at least ਀氀攀猀猀 戀愀挀漀渀 猀椀渀挀攀 䤀 猀琀椀氀氀 眀愀渀琀 琀栀愀琀 猀洀漀欀礀 昀氀愀瘀漀爀 昀爀漀洀 琀栀攀 䜀攀爀洀愀渀ഊblack bacon. > > > > > > ਀ഊI use fresh belly whenever I can get it. It is predominately adipose ਀琀椀猀猀甀攀Ⰰ 愀渀搀 氀椀琀琀氀攀 氀攀愀渀 洀攀愀琀 琀漀 最攀琀 椀渀 琀栀攀 眀愀礀⸀  䘀爀攀猀栀 戀攀氀氀礀 眀漀渀✀琀 愀搀搀ഊextraneous sat or smoke or other flavors, giving me total seasoning control. ਀夀漀甀爀 洀攀愀琀 最甀礀 猀栀漀甀氀搀 戀攀 愀戀氀攀 琀漀 瀀甀琀 礀漀甀 漀渀琀漀 椀琀⸀  䤀昀 渀漀琀栀椀渀最 攀氀猀攀Ⰰ 愀猀欀 昀漀爀ഊstray pork trimmings. It gives you a variety of fatty tissues to add to the ਀洀椀砀⸀  䤀 愀椀洀 愀琀 㘀　─ 琀漀 㘀㔀─ 氀攀愀渀 椀渀 洀礀 猀愀甀猀愀最攀Ⰰ 愀渀搀 挀漀漀欀 琀漀 樀甀猀琀 愀 氀椀琀琀氀攀 瀀愀猀琀ഊmedium. No pricks in the casings. ਀ഊniccolo difrancesco ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ 　㜀 䨀愀渀 ㈀　　㠀 ㄀㌀㨀㌀㐀㨀㌀㘀 ⴀ　㔀　　ഊFrom: "Phil Troy / G. Tacitus Adamantius" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 倀爀漀戀氀攀洀猀 眀椀琀栀 猀愀甀猀愀最攀ഊTo: grizly at mindspring.com, Cooks within the SCA ਀ऀ㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀伀渀 䨀愀渀 㜀Ⰰ ㈀　　㠀Ⰰ 愀琀 ㄀㨀㄀㜀 倀䴀Ⰰ 一椀挀欀 匀愀猀猀漀 眀爀漀琀攀㨀ഊ> Fat PLUS gelatin (soluablized callogen tissue) is far superior in mouthfeel ਀㸀 愀渀搀 琀攀渀搀攀爀渀攀猀猀 琀栀愀渀 昀愀琀 愀氀漀渀攀⸀  䄀猀 䴀愀猀琀攀爀 䄀 洀攀渀琀椀漀渀攀搀Ⰰ 氀椀焀甀椀搀 昀愀琀 樀甀猀琀 洀攀氀琀猀ഊ> and runs away . .. the other tissue will help hold moisture and ਀㸀 瘀攀氀瘀攀琀礀 昀攀攀氀⸀ഊ ਀圀栀愀琀 栀攀 猀愀椀搀⸀ 䤀 栀愀搀 椀渀琀攀渀搀攀搀 琀漀 洀攀渀琀椀漀渀 琀栀愀琀 挀漀渀渀攀挀琀椀瘀攀 琀椀猀猀甀攀 漀昀 琀栀攀ഊright sort (collagen, the translucent stuff like you get in pork skin ਀愀渀搀 瀀椀最✀猀 昀攀攀琀Ⰰ 攀琀挀⸀Ⰰ 䜀伀伀䐀Ⰰ 渀愀猀琀礀 眀栀椀琀攀 昀椀戀爀漀甀猀 攀氀愀猀琀椀渀 愀渀搀 瀀氀愀椀渀 漀氀搀ഊabject cartilage, BAD) was a bog contributor to mouth feel. ਀ഊGunthar, the typical modern fat-to-lean-meat ratio for sausage is ਀愀渀礀眀栀攀爀攀 昀爀漀洀 ㄀　ⴀ㄀㔀─ ⠀㄀　─ 昀漀爀 ∀氀椀琀攀∀ 猀愀甀猀愀最攀猀 眀栀椀挀栀 洀愀礀 眀攀氀氀 栀愀瘀攀ഊfillers added) up to as much as 35%. 35% is probably too much, but ਀猀漀洀攀 漀昀 琀栀攀 爀攀愀氀氀礀 挀栀攀愀瀀 戀甀氀欀 猀愀甀猀愀最攀 洀攀愀琀Ⰰ 洀愀搀攀 昀爀漀洀 琀爀椀洀洀椀渀最猀Ⰰ 挀愀渀ഊbe that way. Unfortunately, when you cook it, it's like you've got ਀渀漀琀栀椀渀最 氀攀昀琀 琀漀 猀栀漀眀 昀漀爀 礀漀甀爀 攀昀昀漀爀琀猀⸀ഊ ਀㈀　ⴀ㈀㔀─ 椀猀 瀀爀攀琀琀礀 挀漀洀洀漀渀Ⰰ 愀渀搀 猀栀漀甀氀搀 搀漀 琀栀攀 樀漀戀 昀漀爀 礀漀甀⸀ഊ ਀䄀搀愀洀愀渀琀椀甀猀ഊ ਀ഊDate: Mon, 7 Jan 2008 14:39:10 -0500 ਀䘀爀漀洀㨀 ∀䔀氀椀猀攀 䘀氀攀洀椀渀最∀ 㰀愀氀礀猀欀 愀琀 椀砀⸀渀攀琀挀漀洀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] Problems with sausage ਀吀漀㨀 ∀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最∀ 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀䜀甀渀琀栀攀爀 眀爀漀琀攀㨀ഊ> I also plan on not grinding this entry, since it is for a judged ਀㸀 䄀☀匀 戀甀琀 椀渀猀琀攀愀搀 洀椀渀挀椀渀最 愀渀搀 瀀漀甀渀搀椀渀最 琀栀攀 洀攀愀琀⸀ഊ ਀夀漀甀 洀椀最栀琀 氀椀欀攀 琀漀 氀漀漀欀 愀琀 琀栀攀 琀攀砀琀甀爀攀 琀栀愀琀 琀栀攀 䠀愀洀瀀琀漀渀 䌀漀甀爀琀 䌀漀漀欀猀 栀愀瘀攀ഊachieved when they mince meat into teensy tiny pieces. There are some ਀瀀栀漀琀漀猀 漀渀 琀栀攀椀爀 眀攀戀 猀椀琀攀 ⠀眀眀眀⸀琀甀搀漀爀挀漀漀欀⸀戀氀漀最猀瀀漀琀⸀挀漀洀⤀⸀  䤀✀洀 渀漀琀 猀甀爀攀 椀昀ഊthere's a video of them doing the chopping but I think there might be. ਀䤀琀✀猀 爀攀愀氀氀礀 愀洀愀稀椀渀最 琀栀攀 琀攀砀琀甀爀攀 琀栀攀礀 最漀琀℀ഊ ਀䄀氀礀猀 䬀⸀ഊ ਀ഊDate: Tue, 22 Jan 2008 21:36:42 -0500 ਀䘀爀漀洀㨀 愀氀搀礀琀栀 愀琀 愀漀氀⸀挀漀洀ഊSubject: Re: [Sca-cooks] Sausage ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最ഊ ਀䤀 欀渀漀眀 眀攀 栀愀瘀攀 栀愀搀 瀀爀椀漀爀 搀椀猀挀甀猀猀椀漀渀 漀渀 眀栀攀爀攀 琀漀 昀椀渀搀⼀戀甀礀 猀愀甀猀愀最攀  ഊcasings. Today on my way home, I stopped by our local feed store and ਀眀攀氀氀Ⰰ 昀漀甀渀搀 猀漀洀攀⸀ 䠀愀渀最椀渀最 漀渀 漀渀攀 漀昀 琀栀漀猀攀 栀愀渀搀礀 搀愀渀搀礀 猀琀爀椀瀀 琀栀椀渀最猀  ഊnext to the check out were many kinds of jerky, gummy packaged candy, ਀愀渀搀 ∀渀愀琀甀爀愀氀∀ 猀愀甀猀愀最攀 挀愀猀椀渀最猀⸀ 䤀琀 爀攀愀氀氀礀 搀椀搀 洀愀欀攀 洀攀 樀甀猀琀 猀琀漀瀀⸀ 䤀  ഊpointed out to the store manager that sausage casings probably were ਀渀漀琀 挀漀渀猀椀搀攀爀攀搀 愀 猀渀愀挀欀 昀漀漀搀⸀ 䠀攀 愀最爀攀攀搀Ⰰ 戀甀琀 栀攀 搀椀搀 氀愀甀最栀 愀渀搀 猀栀愀欀攀  ഊhis head wondering if someone had accidently bought the casings ਀琀栀椀渀欀椀渀最 琀栀攀礀 眀攀爀攀 樀攀爀欀礀⸀ഊ ਀䄀氀搀礀琀栀ഊ ਀ഊDate: Wed, 23 Jan 2008 08:41:19 -0700 ਀䘀爀漀洀㨀 ∀䬀愀琀栀氀攀攀渀 䄀 刀漀戀攀爀琀猀∀ 㰀欀愀爀漀戀攀爀琀 愀琀 甀渀洀⸀攀搀甀㸀ഊSubject: Re: [Sca-cooks] Sausage ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最㸀ഊ ਀∀倀栀椀氀 吀爀漀礀 ⼀ 䜀⸀ 吀愀挀椀琀甀猀 䄀搀愀洀愀渀琀椀甀猀∀ 㰀愀搀愀洀愀渀琀椀甀猀㄀ 愀琀 瘀攀爀椀稀漀渀⸀渀攀琀㸀 眀爀漀琀攀㨀ഊ> I'm not sure what you'd do with casings in that form... ਀㸀 䤀✀洀 昀愀洀椀氀椀愀爀 眀椀琀栀 琀栀攀洀 瀀愀挀欀攀搀 椀渀 猀愀氀琀Ⰰ 猀漀洀攀眀栀愀琀 搀爀椀攀爀 琀栀愀渀 眀栀攀渀 琀栀攀礀ഊ> came out of the animal, but not easily confused with jerky. ਀ഊi saw some of those this weekend at sportsman's paradise ਀⠀眀栀椀氀猀琀 眀椀渀搀漀眀 猀栀漀瀀瀀椀渀最 昀漀爀 攀猀琀爀攀氀氀愀⤀ 愀渀搀 眀漀渀搀攀爀攀搀 愀琀ഊthem. ਀ഊi couldn't begin to imagine how hard and delicate it might ਀戀攀 琀漀 爀攀挀漀渀猀琀椀琀甀琀攀 愀渀搀 猀琀甀昀昀 琀栀攀洀⸀   礀攀瀀Ⰰ 琀栀攀礀 眀攀爀攀ഊcrunchy feeling. ਀ഊcailte ਀ഊ ਀䐀愀琀攀㨀 圀攀搀Ⰰ ㈀㌀ 䨀愀渀 ㈀　　㠀 　㤀㨀㔀㤀㨀㐀㜀 ⴀ　㘀　　ഊFrom: Michael Gunter ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀愀甀猀愀最攀 䌀愀猀椀渀最猀ഊTo: Cooks within the SCA ਀ഊ> i couldn't begin to imagine how hard and delicate it might be to ਀㸀 爀攀挀漀渀猀琀椀琀甀琀攀 愀渀搀 猀琀甀昀昀 琀栀攀洀⸀ 礀攀瀀Ⰰ 琀栀攀礀 眀攀爀攀 挀爀甀渀挀栀礀 昀攀攀氀椀渀最⸀  ഊ> cailte ਀ഊNot too bad. You have to reconstitute them for a bit longer ਀琀栀愀渀 甀猀甀愀氀 愀渀搀 洀愀欀攀 猀甀爀攀 琀栀攀礀 愀爀攀 琀栀漀爀漀甀最栀氀礀 爀椀渀猀攀搀 漀甀琀⸀ഊI've found them to be a bit smaller and more prone to tearing. ਀伀琀栀攀爀眀椀猀攀Ⰰ 琀栀攀礀 愀爀攀 昀椀渀攀 愀渀搀 欀攀攀瀀 洀甀挀栀 氀漀渀最攀爀 琀栀愀渀 琀栀攀ഊbrined casings. ਀ഊGunthar ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ 㐀 䘀攀戀 ㈀　　㠀 ㄀㄀㨀㄀㜀㨀㐀㔀 ⴀ　㘀　　ഊFrom: Michael Gunter ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀愀甀猀愀最攀 猀琀甀昀昀椀渀最ഊTo: Cooks within the SCA ਀ഊThis weekend I finished my period produced sausage ਀戀礀 愀搀搀椀渀最 猀漀洀攀 洀漀爀攀 猀瀀椀挀攀猀 琀漀 琀栀攀 昀漀爀挀攀洀攀愀渀琀 愀渀搀ഊre-mincing the lot. ਀ഊThen I went the distance and used the sausage stuffing ਀昀甀渀渀攀氀 琀栀愀琀 眀愀猀 氀漀愀渀攀搀 琀漀 洀攀 戀礀 䴀椀猀琀爀攀猀猀 䌀氀愀爀愀⸀ 吀栀椀猀 椀猀ഊa large ceramic funnel with a smaller hole than I expected ਀眀椀琀栀 愀 爀椀洀 愀爀漀甀渀搀 琀栀攀 戀漀琀琀漀洀 猀瀀漀甀琀 琀漀 栀漀氀搀 琀栀攀 挀愀猀椀渀最⸀ഊ ਀吀栀椀猀 搀攀昀椀渀愀琀攀氀礀 琀漀漀欀 猀漀洀攀 瀀爀愀挀琀椀挀攀⸀ 䄀琀 昀椀爀猀琀 䤀 琀栀爀攀愀搀攀搀ഊall of the casing onto the funnel as I do when using the ਀䬀椀琀挀栀攀渀愀搀攀⸀ 䤀 搀椀猀挀漀瘀攀爀攀搀 琀栀椀猀 搀椀搀渀✀琀 眀漀爀欀 眀攀氀氀 戀攀挀愀甀猀攀ഊgravity worked against me. This is why all of the mechanical ਀猀琀甀昀昀椀渀最 搀攀瘀椀挀攀猀 䤀✀瘀攀 昀漀甀渀搀 栀愀瘀攀 琀栀攀 昀攀攀搀 琀甀戀攀 瀀漀猀椀琀椀漀渀攀搀ഊhorizontally. The meat would enter the casing and start to ਀瀀甀猀栀 攀瘀攀爀礀琀栀椀渀最 搀漀眀渀⸀ 䤀琀 眀愀猀 椀洀瀀漀猀猀椀戀氀攀 琀漀 欀攀攀瀀 愀 琀椀最栀琀ഊfit. The other problem was the casing would slip over the ਀瀀愀爀琀 戀攀椀渀最 猀琀甀昀昀攀搀 猀漀 攀瘀攀爀礀琀栀椀渀最 眀漀甀氀搀 最攀琀 琀愀渀最氀攀搀⸀ഊ ਀吀栀攀 昀攀攀搀 琀甀戀攀 愀氀猀漀 昀攀氀琀 猀洀愀氀氀 愀渀搀 猀漀洀攀琀椀洀攀猀 昀漀爀挀攀洀攀愀琀 眀漀甀氀搀ഊget jammed. Luckily the size of the feed tube was the same as ਀洀礀 眀漀漀搀攀渀 猀瀀漀漀渀 猀漀 琀栀愀琀 眀愀猀 甀猀攀搀 愀琀 琀椀洀攀猀 琀漀 瀀甀猀栀 琀栀攀 洀攀愀琀ഊdown. ਀ഊAfter some rather un-Christian comments and experimentation ਀䤀 昀漀甀渀搀 琀栀愀琀 氀攀愀瘀椀渀最 琀栀攀 挀愀猀椀渀最 氀愀礀椀渀最 漀渀 琀栀攀 挀漀甀渀琀攀爀 愀渀搀ഊthen forcing the meat down the tube worked much better. ਀䄀 氀漀琀 漀昀 愀椀爀 眀愀猀 愀搀搀攀搀 琀漀 琀栀攀 挀愀猀椀渀最 戀甀琀 椀琀 挀漀甀氀搀 戀攀 瀀甀猀栀攀搀ഊout by the meat. Period recipes instruct to "pour" the meat ਀椀渀琀漀 琀栀攀 挀愀猀椀渀最 愀渀搀 琀栀椀猀 椀猀 洀漀爀攀 琀爀甀攀 琀栀愀渀 䤀 攀砀瀀攀挀琀攀搀⸀ 䄀氀琀栀漀甀最栀ഊit didn't exactly "pour" into the casing it is much easier allowing ਀最爀愀瘀椀琀礀 琀漀 眀漀爀欀 眀椀琀栀 礀漀甀⸀ഊ ਀䤀 最漀琀 愀戀漀甀琀 ㌀ 氀戀猀 漀昀 氀椀渀欀猀 眀椀琀栀 琀栀攀 昀甀渀渀攀氀 愀渀搀 眀愀猀 栀愀瀀瀀礀 琀漀ഊput it away. Still, it is nice to know that I could now make ਀猀愀甀猀愀最攀 漀渀 猀椀琀攀 甀猀椀渀最 樀甀猀琀 愀 昀甀渀渀攀氀 愀渀搀 愀 挀漀甀瀀氀攀 漀昀 最漀漀搀ഊknives. The handmade sausages are a bit lumpy and not ਀渀攀愀爀氀礀 愀猀 攀瘀攀渀 愀猀 洀礀 洀愀挀栀椀渀攀 挀爀攀愀琀攀搀 猀愀甀猀愀最攀Ⰰ 戀甀琀 眀椀琀栀ഊmore experience I'm sure I could fix that. ਀ഊThe handmade sausage will be displayed alongside the machine ਀最爀漀甀渀搀 愀渀搀 猀琀甀昀昀攀搀 猀愀甀猀愀最攀猀 琀漀 猀栀漀眀 琀栀攀 戀愀猀椀挀 搀椀昀昀攀爀攀渀挀攀猀ഊbetween the two. ਀ഊGunthar ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ 㐀 䘀攀戀 ㈀　　㠀 ㄀㔀㨀㌀㈀㨀㐀㌀ ⴀ　㘀　　ഊFrom: "Terry Decker" ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀愀甀猀愀最攀 猀琀甀昀昀椀渀最ഊTo: "Cooks within the SCA" ਀ഊYou really need to talk to John Hudson, an English potter who made most of ਀琀栀攀 爀攀瀀爀漀搀甀挀琀椀漀渀 欀椀琀挀栀攀渀 挀爀漀挀欀攀爀礀 愀琀 䠀愀洀瀀琀漀渀 䌀漀甀爀琀⸀  䄀琀 琀栀攀 匀攀爀瘀攀 䤀琀 䘀漀爀琀栀℀ഊCookCon in 2005, I watched him stuff about two pounds of sausage in five ਀洀椀渀甀琀攀猀 甀猀椀渀最 漀渀氀礀 愀 猀琀漀渀攀眀愀爀攀 昀甀渀渀攀氀 愀渀搀 愀 瀀攀猀琀氀攀⸀  䠀攀 琀栀攀渀 瀀爀漀挀攀攀搀攀搀 琀漀ഊcook the sausage and some other items in his reproduction crockery. Since ਀栀攀 洀愀欀攀猀 栀椀猀 漀眀渀 琀漀漀氀猀 愀渀搀 椀猀 漀戀瘀椀漀甀猀氀礀 猀欀椀氀氀攀搀 愀琀 甀猀椀渀最 琀栀攀洀Ⰰ 栀攀  ഊmight be an excellent source for you. ਀ഊYou can find his website here: http://www.hudsonclaypotter.com/ ਀椀渀搀攀砀⸀瀀栀瀀 ⸀ഊ ਀䈀攀愀爀ഊ ਀㸀 䄀昀琀攀爀 猀漀洀攀 爀愀琀栀攀爀 甀渀ⴀ䌀栀爀椀猀琀椀愀渀 挀漀洀洀攀渀琀猀 愀渀搀 攀砀瀀攀爀椀洀攀渀琀愀琀椀漀渀ഊ> I found that leaving the casing laying on the counter and ਀㸀 琀栀攀渀 昀漀爀挀椀渀最 琀栀攀 洀攀愀琀 搀漀眀渀 琀栀攀 琀甀戀攀 眀漀爀欀攀搀 洀甀挀栀 戀攀琀琀攀爀⸀ഊ> A lot of air was added to the casing but it could be pushed ਀㸀 漀甀琀 戀礀 琀栀攀 洀攀愀琀⸀ 倀攀爀椀漀搀 爀攀挀椀瀀攀猀 椀渀猀琀爀甀挀琀 琀漀 ∀瀀漀甀爀∀ 琀栀攀 洀攀愀琀ഊ> into the casing and this is more true than I expected. Although ਀㸀 椀琀 搀椀搀渀✀琀 攀砀愀挀琀氀礀 ∀瀀漀甀爀∀ 椀渀琀漀 琀栀攀 挀愀猀椀渀最 椀琀 椀猀 洀甀挀栀 攀愀猀椀攀爀 愀氀氀漀眀椀渀最ഊ> gravity to work with you. ਀㸀ഊ> Gunthar ਀ഊ ਀䐀愀琀攀㨀 䴀漀渀Ⰰ 　㐀 䘀攀戀 ㈀　　㠀 ㄀㘀㨀㔀㄀㨀　㜀 ⴀ　㔀　　ഊFrom: Johnna Holloway ਀匀甀戀樀攀挀琀㨀 刀攀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 匀愀甀猀愀最攀 猀琀甀昀昀椀渀最ഊTo: Cooks within the SCA ਀ഊIvan Day has the method down too. ਀栀琀琀瀀㨀⼀⼀眀眀眀⸀栀椀猀琀漀爀椀挀昀漀漀搀⸀挀漀洀⼀䔀渀最氀椀猀栀─㈀　倀甀搀搀椀渀最猀⸀栀琀洀ഊ ਀䨀漀栀渀渀愀攀ഊ ਀吀攀爀爀礀 䐀攀挀欀攀爀 眀爀漀琀攀㨀ഊ> You really need to talk to John Hudson, an English potter who made most of ਀㸀 琀栀攀 爀攀瀀爀漀搀甀挀琀椀漀渀 欀椀琀挀栀攀渀 挀爀漀挀欀攀爀礀 愀琀 䠀愀洀瀀琀漀渀 䌀漀甀爀琀⸀  䄀琀 琀栀攀 匀攀爀瘀攀 䤀琀 䘀漀爀琀栀℀ഊ> CookCon in 2005, I watched him stuff about two pounds of sausage in ਀㸀 昀椀瘀攀 洀椀渀甀琀攀猀 甀猀椀渀最 漀渀氀礀 愀 猀琀漀渀攀眀愀爀攀 昀甀渀渀攀氀 愀渀搀 愀 瀀攀猀琀氀攀⸀  ഊ ਀ഊDate: Wed, 11 Feb 2009 10:46:45 -0800 (PST) ਀䘀爀漀洀㨀 䬀愀琀樀愀 㰀欀愀琀樀愀漀爀氀漀瘀愀 愀琀 礀愀栀漀漀⸀挀漀洀㸀ഊSubject: Re: [Sca-cooks] OOP New Toy Acquisition ਀吀漀㨀 猀挀愀ⴀ挀漀漀欀猀 愀琀 氀椀猀琀猀⸀愀渀猀琀攀漀爀爀愀⸀漀爀最ഊ ਀㰀㰀㰀 圀栀愀琀 䤀 昀漀甀渀搀 愀 氀椀琀琀氀攀 搀椀猀琀爀攀猀猀椀渀最 眀愀猀 琀栀攀 猀洀愀氀氀 栀漀瀀瀀攀爀 琀爀愀礀 漀渀 琀栀攀  ഊKitchenAid; not only did it hold a small amount of the filling, but if ਀礀漀甀 甀猀攀搀 琀栀攀 瀀氀甀渀最攀爀 琀栀愀琀 挀漀洀攀猀 眀椀琀栀 椀琀 琀漀 瀀甀猀栀 琀栀攀 洀攀愀琀 搀漀眀渀 椀渀琀漀 琀栀攀  ഊopening, it just sort of pushed meat over the top edge of the hopper ਀漀渀琀漀 礀漀甀爀 眀漀爀欀 猀甀爀昀愀挀攀⸀ 䤀琀 最漀琀 琀漀 琀栀攀 瀀漀椀渀琀 眀栀攀爀攀 愀戀漀甀琀 栀愀氀昀 琀栀攀 琀椀洀攀  ഊI was just forming balls of meat the size of the pipe opening, and ਀瀀甀猀栀椀渀最 琀栀攀洀 搀漀眀渀 眀椀琀栀 洀礀 栀愀渀搀⸀ 圀栀椀挀栀Ⰰ 漀昀 挀漀甀爀猀攀Ⰰ 搀漀攀猀 猀氀漀眀 搀漀眀渀 琀栀攀  ഊprocess somewhat. >>> ਀ഊWhen I began using my Kitchenaid to make sausages for feasts several years ago, I found that a nifty little attachment -- a special food tray that hooks on top of the grinder/stuffer's feed tube -- was absolutely invaluable: ਀ഊhttp://www.amazon.com/KitchenAid-FT-Attachment-Stand-Mixers/dp/B00004SGFI/ref=pd_sim_k_njs_3/190-7376259-2281315 ਀ഊIt makes adding handfuls of ground or chunked meat MUCH less annoying -- and it speeds things up, too! ਀ഊKatja ਀ഊ ਀䐀愀琀攀㨀 匀甀渀Ⰰ ㄀㔀 䴀愀爀 ㈀　　㤀 　㤀㨀㈀㤀㨀㌀㌀ ⴀ　㐀　　ഊFrom: Johnna Holloway ਀匀甀戀樀攀挀琀㨀 嬀匀挀愀ⴀ挀漀漀欀猀崀 䠀漀洀攀洀愀搀攀 匀愀甀猀愀最攀ഊTo: Cooks within the SCA ਀ഊThe latest issue of Fine Cooking (April/May 2009) ਀椀渀挀氀甀搀攀猀 愀 戀攀愀甀琀椀昀甀氀氀礀 椀氀氀甀猀琀爀愀琀攀搀 愀爀琀椀挀氀攀 漀渀 挀爀攀愀琀椀渀最 猀愀甀猀愀最攀猀 愀琀 栀漀洀攀⸀ഊPages 68-75. ਀吀栀攀爀攀✀猀 愀氀猀漀 愀 最漀漀搀 愀爀琀椀挀氀攀 漀渀 洀愀欀椀渀最 戀爀椀猀欀攀琀猀 愀琀 栀漀洀攀⸀ഊThey are both worth a look. ਀ഊJohnnae ਀ഊ ਀䔀搀椀琀攀搀 戀礀 䴀愀爀欀 匀⸀ 䠀愀爀爀椀猀ऀ猀愀甀猀愀最攀ⴀ洀愀欀渀最ⴀ洀猀最ऀ㌀㄀ 漀昀 ㌀㄀ऀऀഊ ਀ഊ ਊ