Thread: Sausage and Smoke Cooking

Great story, Roy

Originally Posted by cudarunner

Have you ever did something or used something that was such a hassle that you swore that you'd never do it or use it again?? Well I swore that I was done using sheep guts to make breakfast sausage----BUT----Once again I used sheep casings to make breakfast sausage.

Yes it's a pain in the arse but they have a very tender skin so I I used them.

Here's a fun fact.

Probably because of the EU, English sausages do have natural casings anymore, it some kind of plastic stuff, taste OK but its not the real McCoy!

Originally Posted by STF

Here's a fun fact.

Probably because of the EU, English sausages do have natural casings anymore, it some kind of plastic stuff, taste OK but its not the real McCoy!

Actually the only casings that I know of that are plastic are on Bologna and a few others. Here's a little video telling about casings. It's a bit less than 5 minutes and it's very helpful

So it is alright to grind up a pig but not to stuff it in their intestines?

Originally Posted by 32t

So it is alright to grind up a pig but not to stuff it in their intestines?

Why wouldn't you??

The one thing that my dad hated about making sausages out on the homestead when they'd butcher was having to rinse out the guts to stuff them back into. He actually thought it was pretty neat that we could buy hog casings and not have to deal with the s**t that was in them.

Although I have never processed my own I have used plenty of natural casings. Much less work!

My thoughts were if you use one part of the pig why not use it all?

Probably modern machines and methods can't handle the intestines in a modern business world.

I am personally leaning more and more to a bulk sausage because it is less work stores in less room and tastes the same.

Originally Posted by STF

Here's a fun fact.

Probably because of the EU, English sausages do have natural casings anymore, it some kind of plastic stuff, taste OK but its not the real McCoy!

There's nothing as far as I'm aware preventing the use of natural casings in UK sausages.

Most manufacturers do use collagen though, but for reasons of cost and ease as opposed to rules.

Also you can freely buy natural casings here.

Geek

Originally Posted by 32t

Although I have never processed my own I have used plenty of natural casings. Much less work!

My thoughts were if you use one part of the pig why not use it all?

Probably modern machines and methods can't handle the intestines in a modern business world.

I am personally leaning more and more to a bulk sausage because it is less work stores in less room and tastes the same.

For some reason I can't quite think what a Bratwurst would be like as a pattie instead of being in some casing. I guess that a 'Bratburger' could happen--

In some cases yes but what is the difference between a breakfast link and a patty?

Originally Posted by 32t

In some cases yes but what is the difference between a breakfast link and a patty?

Hehehe---We'll have to get together and have breakfast my friend to compare the difference!!