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I just found out that my favorite Chinese grocery store sells caul fat! It's not quite sausage casing but I think it'll work for my purposes. Hopefully I can pick some up in the next couple of weeks and give it a whirl. Thanks for all the help! I'll post some pictures when we get the meat...
Thanks for the suggestions! After doing some research, I think in our cooking class, we used caul fat (or lace fat) to encase our sausage patties. That might work too, especially if we can get it from a butcher locally. I'll do some more digging locally too to see what I can find around...
About a year ago, I bought my brother a meat grinder for his birthday. We had taken a cooking class together and make some breakfast sausages so we were inspired. Not to mention, his fiance has a health condition which requires her to limit her sodium intake which means she can't eat...
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We do our best to add a good number of products to each category, but undoubtedly we've missed a few. Thank you for...