I think you might end up with a sausage that is too dry. When the sausage is
covered with a casing the fat stays inside until the end of cooking and then
it drains out. That's how sausage maintains that moistness that makes it
taste like sausage. With cheese cloth it's going to come out too early, and
you're going to have dry sausage, though with the same flavor. If I were
going to expend your effort I would use something that would accomplish the
same thing.
Best of luck. Tell us how it comes out if you decide to try it.
Kent
<Charlie> wrote in message
...
> Hey everyone.
>
> I am jumping into sausage making and am wondering if oiled
> cheesecloth can be substituted for natural or collogen casings in
> making cured and smoked sausages, such as andouille, summer sausage,
> keilbasa, etc.
>
> A web search has only yielded two results.... not enough for a
> consensus.
>
> --
> Thank you
> Charlie
>