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03-12-2006, 03:01 AM
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sausage casing
What is the best casing for sausage? What is a good place to find it?
-- ---Nonnymus--- In the periodic table, as in politics, the unstable elements tend to hang out on the far left, with some to the right as well. 
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03-12-2006, 04:35 PM
posted to alt.food.barbecue
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sausage casing
If you can't find any locally, here are a couple of web sources:
http://www.sausagemaker.com/ http://www.askthemeatman.com/sausage_casings.htm http://www.sausagemania.com/index.html I've ordered from the first one and gotten good service. Their print catalog is a useful resource by itself. Bob ================= In article , says... What is the best casing for sausage? What is a good place to find it? --
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03-12-2006, 07:28 PM
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sausage casing
Another great reply, Thanks.
Nonny yetanotherBob wrote: If you can't find any locally, here are a couple of web sources: http://www.sausagemaker.com/ http://www.askthemeatman.com/sausage_casings.htm http://www.sausagemania.com/index.html I've ordered from the first one and gotten good service. Their print catalog is a useful resource by itself. Bob ================= In article , says... What is the best casing for sausage? What is a good place to find it? -- -- ---Nonnymus--- In the periodic table, as in politics, the unstable elements tend to hang out on the far left, with some to the right as well.
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03-12-2006, 11:20 PM
posted to alt.food.barbecue
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sausage casing
Here's where I get mine. I use natural hog casings for fresh sausages
and smaller smoked sausages. I use the collogen casings for beef sticks and the fibrous casings for the heavier smoked sausages such as summer. Sausage Casings : Butcher & Packer Address:http://www.butcher-packer.com/pages-...99ae00b1f20 4
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11-12-2006, 04:46 PM
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sausage casing
It is sold in a unit called a "hank" which is way to much for most weekend
grinders. Many grocery stores with real butcher shops will sell you what you need. You can also order online. The next decision is diameter, which I'd recommend 1.5 to 2 inch for beginners. Thinned walled casing is easier to eat but very difficult to fill. I'd start with a stout natural casing and progress to synthetic later. "Nonnymus" wrote in message ... What is the best casing for sausage? What is a good place to find it? -- ---Nonnymus--- In the periodic table, as in politics, the unstable elements tend to hang out on the far left, with some to the right as well.
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11-12-2006, 07:03 PM
posted to alt.food.barbecue
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sausage casing
On 11-Dec-2006, "jim graham" wrote: It is sold in a unit called a "hank" which is way to much for most weekend grinders. Many grocery stores with real butcher shops will sell you what you need. You can also order online. The next decision is diameter, which I'd recommend 1.5 to 2 inch for beginners. Thinned walled casing is easier to eat but very difficult to fill. I'd start with a stout natural casing and progress to synthetic later. "Nonnymus" wrote in message ... What is the best casing for sausage? What is a good place to find it? -- ---Nonnymus--- I bought casing from "The Sausage Maker" (http://www.sausagemaker.com/) and you're right jim. A hank is way more then a casual sausage maker can use. But, it keeps well in the freezer in its original brine. -- Brick(Youth is wasted on young people)
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