cleglue
Head Chef
The day after Christmas my wife's cousin's husband and I made 10 pounds of venison trail bologna. I think placing the sausage in cold water to get the temperature down is causing the fibrous casings to STICK to the meat. I haven't had this problem before when I hosed them down; it was only when I started drowning the sausage. I think next time I'll go back to hosing them down to get them to 120 or 110 degrees.
I will try drowning other types of sausage when using hog or beef casing because does seem to make them stick nicely to the meat.
Here is where I bought the spice mix. I love this stuff.
http://www.suttonsbayspices.com/Sausage ... a_Mix.html
I will try drowning other types of sausage when using hog or beef casing because does seem to make them stick nicely to the meat.
Here is where I bought the spice mix. I love this stuff.
http://www.suttonsbayspices.com/Sausage ... a_Mix.html