casing question - BBQ Central

Go Back   BBQ Central > General > The Sausage Factory
Click Here to Login
Thread Tools Display Modes
Old 10-16-2007, 07:02 PM   #1
Official BBQ Central Mark
bigwheel's Avatar

Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Medium hawg guts is hard to beat for all round use. Beef middle casings are just the ticket if you want a little larger diameter such as for januine andouille. I forget about the sheep stuff. They mighty small and delicate supposedly. Smell like dead sheep too. For narrow gauge breakfast sausage it works just about as well to make em caseless..just extrude em out onto wax paper and a cookie sheet then partially freeze em then cut em to length bag and freeze solid. I like collogen cases purty good too but they a little expunsive and got to be handled quite a bit different than guts. You got a local source for guts?

ps..A good stuffer be mo betta than the stuffing attachment for the mixer. Just my .02 of course.


bigwheel is offline   Reply With Quote
Old 10-17-2007, 09:01 AM   #2
wittdog's Avatar
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
I prefer natural casings...and the size depends on the type of sausage you are making. For Italian and Polish I like the 35-38 MM casings especially if I'm smoking the sausage
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:52 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.