Sausage Making

[Chris__M]

I'ts very important to quality test

Funny, that's what I keep telling the local publican, but he still insists that I pay for my pints!

[LM600]

Nice post Mate!

I was making my own snags until my mincer went pop (Cheapo chinese tat with a H-U-G-E mark up!) last year!

Liking the idea of the old Kenwood....my Mum has one of these that was my Nans, and it's still going strong!

[Swindon_Ed]

After seeing this post i thought i've got to have a go at this, so i've bought myself a mincer and sausage stuffer, but i was wondering what is going to be the best casings to use?

I want a casing that will break easily when bitten into and not a tough case.

Any advise is more than welcome.

[Steve]

Chances are your butcher will be able to supply you with casings. Mine can for me. I've always used hog casings because they're relatively easy to work with and have a nice bite through texture. Never tried the synthetic ones nor have I used other natural casings. I believe lamb casings are supposed to be very soft but are more difficult to work with.

[Banjo]

Chances are your butcher will be able to supply you with casings. Mine can for me. I've always used hog casings because they're relatively easy to work with and have a nice bite through texture. Never tried the synthetic ones nor have I used other natural casings. I believe lamb casings are supposed to be very soft but are more difficult to work with.

I've used sheep casings and collagen casings; the sheeps casings are more natural and give a good result, but they are very fiddly to work with. My previous batch of sausages took about 2 hours longer, purely to because of the casings ripping and splitting. So for my last batch I went back to collagen - 100 times easier to work with and taste nice as well. The collagen is made from beef, so its a sort of natural product - I will be sticking with them for a while.

I've also used hog casings, but that was for black puddings.

[LM600]

I've only used hog casings and haven't had any problems

[Vic.]

Anyone manage to make square sausages, stop them rolling around the place?

[Banjo]

Anyone manage to make square sausages, stop them rolling around the place?

Lorne sausages are square. They are made brick-shape then sliced before frying.

[Vic.]

Anyone manage to make square sausages, stop them rolling around the place?

Lorne sausages are square. They are made brick-shape then sliced before frying.

didn't think it was possible