Good evening!
I haven't posted a "cook" for a while so I thought I'd do a sausage thing.
Last month I ordered casings from Syracuse Casing who I've been using for years.
I ordered 32mm to 34mm and they sent me this:
OK, what's a mm or two. 100yds was only $34. Free shipping!!
It was time for Kielbasa. I used my regular recipe (lower sodium) and tried some Liquid Smoke in the mix.
I haven't actually measured the links, but these things are huge.
I let them dry on a rack for a couple of hours (which is why I use a cure even for fresh sausage) and moved to the fridge for the night. Too wet to cook tonight.
I'll update the post tomorrow after I cook a couple, probably with fried potatoes.
I guess my main issue is that I didn't get what I ordered. I don't mind fat sausages but I like a smaller one on a bun.
I may check Walton's for some smaller ones....
See you tomorrow!
Dan
I haven't posted a "cook" for a while so I thought I'd do a sausage thing.
Last month I ordered casings from Syracuse Casing who I've been using for years.
I ordered 32mm to 34mm and they sent me this:
OK, what's a mm or two. 100yds was only $34. Free shipping!!
It was time for Kielbasa. I used my regular recipe (lower sodium) and tried some Liquid Smoke in the mix.
I haven't actually measured the links, but these things are huge.
I let them dry on a rack for a couple of hours (which is why I use a cure even for fresh sausage) and moved to the fridge for the night. Too wet to cook tonight.
I'll update the post tomorrow after I cook a couple, probably with fried potatoes.
I guess my main issue is that I didn't get what I ordered. I don't mind fat sausages but I like a smaller one on a bun.
I may check Walton's for some smaller ones....
See you tomorrow!
Dan