Sweet Italian with help from my sweetie

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Puff1

Chef Extraordinaire
Joined
Feb 3, 2006
Messages
12,331
Location
Warren, Mi.
Made 15 lbs. of sweet Italian sausage.
I used Old Plantation seasonings. I had alot of trouble with the casings. They kept tearing so I ended up with some "bun sized" links. It was pretty frustrating!
Had some help from my little sweetie. The bucket stuffer is so easy to use a 5 year old can do it. She asked if she could eat one of the noodles(casings). :shock:




 
Paul, after you soak your casings in water, put them in white vinegar overnight before you stuff them. They are slick as can be and I think a little bit more pliable. Great job on the sausage!
 
Nick Prochilo said:
Paul, after you soak your casings in water, put them in white vinegar overnight before you stuff them. They are slick as can be and I think a little bit more pliable. Great job on the sausage!
That's a new one on me. I'll give it a try. Just pure vinegar, or cut with water? Thanks ;)
 
Puff said:
Nick Prochilo said:
Paul, after you soak your casings in water, put them in white vinegar overnight before you stuff them. They are slick as can be and I think a little bit more pliable. Great job on the sausage!
That's a new one on me. I'll give it a try. Just pure vinegar, or cut with water? Thanks ;)

Straight! Bigwheel says it makes it slicker than semon on his gold tooth! Strange fellow that bigwheel is!
 
Nick Prochilo said:
Puff said:
[quote="Nick Prochilo":6dq87fxu]Paul, after you soak your casings in water, put them in white vinegar overnight before you stuff them. They are slick as can be and I think a little bit more pliable. Great job on the sausage!
That's a new one on me. I'll give it a try. Just pure vinegar, or cut with water? Thanks ;)

Straight! Bigwheel says it makes it slicker than semon on his gold tooth! Strange fellow that bigwheel is![/quote:6dq87fxu]
Strange but Father Bigwheel is chock full of know how he is. He's helped this Yankee out a few times. :D
The gold tooth kind sounds pretty wrong in my book though :shock:
 
JamesB said:
That is some good looking sausage... If anything, you might be packing them a bit on the heavy side and that might be what is causing the casings to burst.

Where did you find the seasoning? I've made a couple of different italian sausage recipes and willing to try more!

James.

James...I did a search and found this on ebay.

Click here

Puff,

You have a beautiful daughter. Mine is six and in first grade.

The sausage looks great.
 
cleglue said:
JamesB said:
That is some good looking sausage... If anything, you might be packing them a bit on the heavy side and that might be what is causing the casings to burst.

Where did you find the seasoning? I've made a couple of different italian sausage recipes and willing to try more!

James.

James...I did a search and found this on ebay.

Click here

Puff,

You have a beautiful daughter. Mine is six and in first grade.

The sausage looks great.
WOW! :shock: It's only $2.89 (I think) in the store up the road from me. How much ya all want?
 
I don’t get the whole seasoning packet thing…most of us have a ton of spices from BBQ….find a recipe that sounds good..make it…tweek it and make it your own..it’s a lot cheaper.
 
wittdog said:
I don’t get the whole seasoning packet thing…most of us have a ton of spices from BBQ….find a recipe that sounds good..make it…tweek it and make it your own..it’s a lot cheaper.

Witt Dog is right. I bought several packs of breakfast seasoning at Cabelas that turn out to be very. I stopped in this week for something else and figured to pick up more. They were out of it. THATS WHY I LIKE TO MIX MY OWN SEASIONS.
 
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