British BBQ Society Forums

ped wrote: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!

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!

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.

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.

Steve wrote: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.

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

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

Vic. wrote: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.

Banjo wrote:

Vic. wrote: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