garlic sausage in the oven question

Discussion in 'Sausage' started by chola, Oct 21, 2009.

  1. chola

    chola Fire Starter

    Howdy fellas...I did up a batch of garlic sausage in the oven.
    It was recipe I wanted to try out before I made a bigger batch.
    It turned out great and has fantastic flavour...however...before placing in the oven, it says to roll them into logs and place a on a wire rack. Well,rolling them is a pain in the butt and pretty hard to get them uniform is size and shape( atleast for me anyway)
    What would you recommend for a casing to use? I would like them to be about 10-12 inches long and about 3 inches in diameter..we can deviate on the size,but I am unsure what type of casing to buy..any thoughts would be great

    Here is basically the identical recipe I use

    The recipe I used says to cure for 4 days,kneading the meat every 24 hours and then to place in the oven for 8 hours at 175,then turning the rolls at 2 hour intervals
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

  3. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I use the fibrous casings like these from Butcher&Packer,

    I use the clear so I can see the the color change as I smoke them, If I was doing them in the oven I'd get the mahogany ones. I fill it half way, tie it off and then finish stuffing the other half so you end up with 2 chubs about 12 inches long.
  4. hoser

    hoser Smoking Fanatic SMF Premier Member

    Rolling them into a log can be much easier than you think, and come out perfect almost every time. Check out this thread on rolling fatties, with close attention to the final wrap in saran....that's the trick to making a log that looks great every time and holds together well.

    Hope this helps.
  5. chola

    chola Fire Starter

    Excellent...thanks very much Hoser[​IMG]

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