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
http://www.bigoven.com/47500-Salami-recipe.html
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
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
http://www.bigoven.com/47500-Salami-recipe.html
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