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- Joined May 12, 2011
Myself, and others here use Syracuse casings
Hi Steve H , chef jimmyj and others who mentioned Syracuse Casings, I just sent them off an email asking about shipping to Canada. Waiting for a replyrecommend Syracuse Casing enough.
Thanks Smokin, they looked and tasted good, I will change it up a bit because of the blowout on the large linkYou killed those sausages man. I am just getting into sausage making myself. This coming weekend should be my first batch. Hopefully it turns out half as good as yours looks!
|3 pounds||of pork|
|3 pounds||of beef|
|3 pounds||of potatoes|
|1 pound||of onions [white onions]|
|2 cups||of water|
|13 tsps||of kosher salt|
|10 tsps||of white peppers|
|1 tablespoon||and 1 tsp of allspice|
|mix all of your spices into the water and stir really well. put the bowl of water and spices in the frige until needed.|
|grind meats, potatoes and onion through a 3/8th plate 1 time. this is a course sausage, not emulsified.|
|mix the water with seasoning into the meat until it gets nice and tacky.|
|stuff into hydrated hog casings.|
|to cook, place into a skillet with a little water and simmer until done. like boudin. you can grill it but it may split on you. i used a large electric cooker to poach the rings because i did them all at once.|
|mix all of your spices into the water and stir really well. put the bowl of water and spices in the frige until needed. grind meats,potatoes, and onion through a 3/8th plate 1 time. this is a course sausage, not emulsified. mix the water with seasonings into the meat until it gets nice and tacky. stuff into hog casings. to cook, place into a skillet with a little water and simmer until done. you can grill it but it may split on you. i used a large electric cooker to poach the rings because i did them all at once.|
I wasn't brought up on it, its good, but I made it for a young lady.
Thanks foamheart for the comment and the recipe , I have now printed it with your process. Added to the list of things to try.Good luck and enjoy all the fun.
Thanks foamheart, I am in Nova Scotia . right next to Maine. I have chatted with Disco ( Alberta )on other things . He is out in Alberta. I used his method on Back Bacon and printed off a few other items he has done. I am going to use the casings I have and see if it was just the way that i steamed the potato sausage. I think it just did it too hotand they just expanded way too fast. \as the small links did not break.I would be the black sheep of the flock, I use butchers and packers. I buy on line. The times I have talked with them it made me want to swap. BUT I have always got good casing from them. I don't know about shipping to, where Canada? If it is a problem I suggest sending David Farrell a shout, he's a sausage maker and an published cook in Canada. He lurks around here as "Disco", he might help you get casings up north. <shrugs> never hurts to ask.
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