In article >,
Steve Wertz > wrote:

> On Sun, 08 Jul 2007 13:51:49 -0500, Omelet wrote:
>
> > They should have the proper stuffing cone too, hopefully. The one I have
> > is too large for the small sheep casings.
>
> The KitchenAid stuffer attachment kit comes with both sheep and
> hog-sized stuffers. Of course this is only feasible if you
> already own a KA along with the grinder attachment.

I actually do, but I've no idea where the grinding attachments are
stashed. I'd rather use the dedicated meat grinder since it's faster and
more powerful...

and I have it. ;-)

>
> I'm sure they'd have a breakfast sausage cone - Cabella's that
> is. My store is Callahan's (not too far from you).

Callahans is a lot further than Cabela's! Trust me.
Cabela's is 16 miles from where I live (roughly)

>
> I've always wondered how they make sausage casings. They're so
> thin and uniform. How do they get out all the cilia and other
> goodies in such long sections? I know about the bungers, but do
> those strip them down to usable casings?
>
> -sw

I think they are just washed, sanitized, then salt dried.
Have you ever gutted an animal? The small intestines are rather thin and
fragile. The cilia are microscopic.

I don't think the colons are used. Those are thicker walled.
I've see human colons being dissected back in Pathology once in awhile.
Surprisingly different from what I've seen when I've gutted emus,
poultry, rabbits, squirrels and deer.
--
Peace, Om

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