My daughter decided she wanted to make breakfast sausage links. She went out and bought the meat grinder and stuffer attachment for her new Kitchenaid. She has a recipe from the club she works at that she wants to try. She is a pastry chef so this is something different for her. Just bought 7 pounds of pork shoulder. Bought casing in salt. What is the best way to start with these casings? I see a different way for every article I read. Soak for how long before using? Any other tips would be appreciated. For tonight we are just going to do a pound of meat with the seasoning and pan fry to see how we like the taste of the meat.
They came out great for our first try. We didnt know the difference between the size of casings. These are huge for a breakfast link. We will ask at the butcher next time for the right ones.
Edited by custom99 - 12/10/12 at 5:14am