PWE Maple Sausages - Page 2
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- 8,992 Posts. Joined 4/2013
- Location: South Louisiana, on the Mississippi
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Exactly, Here it's all about cane sugar and cane syrup. I was in the service before I learned Log Cabin was not maple syrup. Now I buy a a 1 1/2 gals and have it shipped each year. Didn't used to be so much till I started curing, brining, and cooking here. They taught to me the reason for #2 grade.
Thanks! Yes they are 1/2 inch collagen casings.
Thanks for the points, Larry.
I love maple sugar but I use it in rubs and dry cures. I haven't tried it in sausage. I would think it would be tasty and it would only be too sweet if you over did it.
I had some problems the first couple of times, too. I found that if I was careful not to overfill the casings, life went a lot easier. It makes it easier to twist them off. Then, I gave up trying to tie or clip them into individual sausages. I twist them at the length I want and cut at the twist and let the ends open. If I haven't overstuffed the casings, I don't get a "bow tie" effect when I cook them.
This will likely upset the purists but it is what I do and it works fine for me.
Har! They have to be easy, I did them!