garlic sausage in the oven question

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

chola

Fire Starter
Original poster
Feb 3, 2009
64
10
Cranbrook
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
 
I use the fibrous casings like these from Butcher&Packer, http://www.butcher-packer.com/index....roducts_id=278

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.
 
Excellent...thanks very much Hoser
PDT_Armataz_01_12.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky