What alternative besides collagen casings are there? They are just extra chew on a sausage link.
I've done the glove on my let hand squirt over and swipe up and set on pan to par freeze doing skinless. I think they loose some flavor boiled, where a s fat stays in the skin some.
I like the 18-20mm casings for sheep but $50 a hank just seems crazy expensive.
I've done the glove on my let hand squirt over and swipe up and set on pan to par freeze doing skinless. I think they loose some flavor boiled, where a s fat stays in the skin some.
I like the 18-20mm casings for sheep but $50 a hank just seems crazy expensive.