This American main features ” and the largest are from beef, 1/2″ to 4′. think of sheep. It delivers hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Sausage: Casing Information & Preparation
Description
This American main features " and the largest are from beef, 1/2" to 4'. think of sheep. It delivers hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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casings as being the size of most hot dogs, and beef casings the size of a large salami.
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The hog casings are the most common since many sausages are made in the two inch diameter range.
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Their sizes range from small (1 1/2 inch), medium (2 inch), and large (2 1/2 inches).
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all should be kept refrigerated or frozen until ready to use.
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You should be familiar with two other types of casing; collagen and muslin.
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Collagen casings are made of natural, pure, edible protein.
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They generally cost a little more than intestines, are sometimes a little harder to find, but are convienent to use and usually can be substituted freely for recipes calling for natural casings.
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Muslin casings can be purchased or homemade and are sometimes used with summer sausage and salami.
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One needn't be a Betsy Ross to stitch up a muslin casing.
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Just follow the instructions given in Chapter 4.
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Muslin Casing: You will need a piece of unbleached muslin about 12" long and 8" wide.
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Fold the muslin lengthwise and tightly stitch a seam across one of the short ends and continue along the open side.
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Keep the stitching about an eight of an inch from the edge of the material.
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The short side of the seam can be curved in a semi-circle to give the finished product a rounded end.
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Turn the casing inside out so that the stitching is on the inside.
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Set it aside until you are ready to stuff it.
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Casing Snip off about four feet of casing.
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(Better too much than too little because any extra can be repacked in salt and used later.) Rinse the casing under
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cool running water to
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remove any salt clinging to it.
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Place it in a bowl of cool water and let it soak for about a half an hour.
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While waiting for the casing to soak, you can begin preparing the meat.
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After soaking, rinse the casing under cool running water.
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Slip one end of the casing over the faucet nozzle.
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Hold the casing firmly on the nozzle, and turn the cold water on, gently at first, and then more forcefully.
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This procedure will flush out any salt in the casing and pinpoint any breaks.
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Should you find a break, simply snip out a small section of the casing.
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Place the casig in a bowl of water and add a splash of white vinegar.
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A tablespoon of vinegar per cup of water is sufficient.
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The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye.
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Leave the casing in the water/vinegar solution until you are ready to use it.
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Rinse it well and drain before stuffing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 62.5kcal
- % Daily Value *
- Total Fat 3.8g6%
- Saturated Fat 1.5g8%
- Cholesterol 19.5mg7%
- Sodium 18.0mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 6.5g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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