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Sausage Casings Question
One of my stock winter dinners centers around Gerhard's Gourmet
Chicken-Apple-Chardonnay Sausages. I saute a couple of Granny Smith apples in a little butter, with a T of brown sugar and a dash of allspice. When they're on their way and starting to carmelize, I toss in the sausage, sliced diagonally into 3/4 chunks and warm through. Have been making this for ages, served with fresh brussel sprouts & Yukon Gold mashed potatoes. DH loves it. My question...have noticed recently that although the sausage is still delicious, the casings have been really tough - almost to the point of being inedible. When I started cooking this concoction, it wasn't an issue. Any of you know if there's some new weirdness sausage makers are using for casings? Don't think the issue is overcooking - the sausage comes fully cooked and just needs a gentle warm up. If I tried these on the grill, I think I'd have to use bolt cutters to get into them. Can't locate a website for Gerhards & am wondering if they've been bought out & someone's messed with a good thing...ideas anyone? Nancy T |
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Sausage Casings Question
ntantiques wrote:
> One of my stock winter dinners centers around Gerhard's Gourmet > Chicken-Apple-Chardonnay Sausages. I saute a couple of Granny Smith > apples in a little butter, with a T of brown sugar and a dash of > allspice. When they're on their way and starting to carmelize, I toss > in the sausage, sliced diagonally into 3/4 chunks and warm through. > Have been making this for ages, served with fresh brussel sprouts & > Yukon Gold mashed potatoes. DH loves it. > > My question...have noticed recently that although the sausage is still > delicious, the casings have been really tough - almost to the point of > being inedible. When I started cooking this concoction, it wasn't an > issue. Any of you know if there's some new weirdness sausage makers are > using for casings? Don't think the issue is overcooking - the sausage > comes fully cooked and just needs a gentle warm up. If I tried these > on the grill, I think I'd have to use bolt cutters to get into them. > Can't locate a website for Gerhards & am wondering if they've been > bought out & someone's messed with a good thing...ideas anyone? > > Nancy T > Sounds like they switched from hog casings to those "space casings". If you like their product and there isn't an alternate then give them a call and asked what happened. Look for a local shop. Without a doubt the next best thing to making it yourself is to buy sausage from a mom & pop shop. |
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Sausage Casings Question
ntantiques wrote:
> > My question...have noticed recently that although the sausage > is still delicious, the casings have been really tough - almost > to the point of being inedible. When I started cooking this > concoction, it wasn't an issue. Any of you know if there's some > new weirdness sausage makers are using for casings? They probably switched to artificial casings: http://www.organicconsumers.org/madcow/banger61402.cfm |
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Sausage Casings Question
Think you & Mark are on the right track - Thanks for the info. Boy, I
hate it when a manufacturer fools with a good thing. I'll have to check out the meat guy at the Farmer's Market in Eugene when it reopens in the spring. I hear Alice Waters buys meat from him for Chez Panisse, so am guessing he's a reliable sausage maker. Nancy T |
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Sausage Casings Question
ntantiques wrote:
> Think you & Mark are on the right track - Thanks for the info. Boy, I > hate it when a manufacturer fools with a good thing. I'll have to > check out the meat guy at the Farmer's Market in Eugene when it reopens > in the spring. I hear Alice Waters buys meat from him for Chez Panisse, > so am guessing he's a reliable sausage maker. > Nancy T > We have three good souces of sausage close by. One is a third generation mom & pop Polish butcher shop, the other is similar but German and then there is an Italian market that has a real meat department. The mom & pop places are little shops and in addition to other styles they both make excellent kielbasi. They have a 30 day ordering cut off before Christmas & Easter because of the volume they do. It is intersting either when someone stops by and they try it or I give them a ring to hear the reaction because since they became used to the megamart stuff they have gotten forgotten how good real sausage tastes. |
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