Sausage casings are tough. OK to restuff into new casings?
Made a butt-kicking batch of sausage yesterday, but used a new casing
which; although is hog, they smoked up tough. Short of making a new batch of sausage, I'd like to take the meat out of the casings on the remaining 15 lbs of yesterdays sausage, and restuff into a proven winner and more tender hog casing. Sounds simple enough, but am I missing something? TIA for any thoughts and experiences. Pierre |
"Pierre" > wrote in message oups.com... > Made a butt-kicking batch of sausage yesterday, but used a new casing > which; although is hog, they smoked up tough. Short of making a new > batch of sausage, I'd like to take the meat out of the casings on the > remaining 15 lbs of yesterdays sausage, and restuff into a proven > winner and more tender hog casing. Sounds simple enough, but am I > missing something? > > TIA for any thoughts and experiences. > > Pierre > I found that cooking my homemade sausage at too low a temp will caue the casing to be tough, I say, jack up the temp., don't restuff. -- Mike Willsey (Piedmont) The Practical Bar B Q'r at, http://groups.msn.com/ThePracticalBarBQr/_whatsnew.msnw |
"Piedmont" > wrote in message > > I found that cooking my homemade sausage at too low a temp will caue the > casing to be tough, I say, jack up the temp., don't restuff. > -- > Mike Willsey (Piedmont) > The Practical Bar B Q'r at, > http://groups.msn.com/ThePracticalBarBQr/_whatsnew.msnw > > Agree. Re-stuffing is a PITA. Try grilling one just to see the results. -- Ed http://pages.cthome.net/edhome/ |
Edwin Pawlowski wrote: > "Piedmont" > wrote in message > > > > I found that cooking my homemade sausage at too low a temp will caue the > > casing to be tough, I say, jack up the temp., don't restuff. > > -- > > Mike Willsey (Piedmont) > > The Practical Bar B Q'r at, > > http://groups.msn.com/ThePracticalBarBQr/_whatsnew.msnw > > > > > > Agree. Re-stuffing is a PITA. Try grilling one just to see the results. > -- > Ed > http://pages.cthome.net/edhome/ You guys are right on! Gave the tough sausage a medium hot and fast grill; ending with an excellent cut and great mouth feel. Cow's happy. I'm glad I asked. Pierre |
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