Search found 64 matches

by Tasso
Fri May 09, 2014 21:31
Forum: For beginners
Topic: Casing size to sausage type reference?
Replies: 20
Views: 8977

WE must either make the sausage fit the bread or the bread fit the sausage. [url=http://i1112.photobucket.com/albums/k482/nansssor/sausagefitsbread002_zpse59bdc7f.jpg]Image [/URL] Very nice looking sausage, ssorllih. What type of 3.5 inch casing did you use? Fibrous, maybe? You said previously that...
by Tasso
Fri May 09, 2014 21:23
Forum: For beginners
Topic: Casing size to sausage type reference?
Replies: 20
Views: 8977

Thank you, HamnCheese. INSCA has a website too. http://www.insca.org/index.php/en/ It a trade association for the promotion of natural casings, it appears, headquartered in Alexandria, Egypt, and with members all over the world. Founded in 1965. From their home page. INSCA is the only international ...
by Tasso
Fri May 09, 2014 07:46
Forum: Hyde Park
Topic: Just joined - wanted to say Howdy!
Replies: 21
Views: 8573

Thank you for the welcome, sambal badjak. I've been reading the first B thread with interest, and I'll soon be reading the B2 thread as well. I am in awe of the depth and thoroughness of instruction that Chuckwagon undertakes in those threads. The results obtained by participants testifies to the ef...
by Tasso
Thu May 08, 2014 19:20
Forum: For beginners
Topic: Casing size to sausage type reference?
Replies: 20
Views: 8977

I see. Chaurice for breakfast sandwiches sounds excellent. 3.5 inch diameter nicely covers a slice of bread, a large biscuit, a bagel, or tucks into an opened croissant. Add an egg and cheese if you want, and it has got to be a satisfying meal. I'll be making a Creole style Chaurice for use in jamba...
by Tasso
Thu May 08, 2014 18:31
Forum: For beginners
Topic: Casing size to sausage type reference?
Replies: 20
Views: 8977

el Ducko, you're right, most recipes specify or at least suggest the casing size to use. What really prompted my question was that for all the Chaurice recipes I found on the web, practically none of them specified what size to use. I do agree that digging around to find all the details and variatio...
by Tasso
Thu May 08, 2014 18:24
Forum: Hyde Park
Topic: Just joined - wanted to say Howdy!
Replies: 21
Views: 8573

Thanks el Ducko. I missed the B2 thread at first because it wasn't sticky'd like the B1 thread. It looks to be as interesting as the B1 thread. BTW, I'm slowly reading through your great Chorizo thread. That is a massive amount of info on Chorizo. I've made my own TexMex style, but I wasn't complete...
by Tasso
Thu May 08, 2014 18:12
Forum: For beginners
Topic: Casing packaging selection and saving unused casings
Replies: 16
Views: 7712

Casing packaging selection and saving unused casings

I've read a few topics about casing selection and management on this forum, but I still have a couple of questions. At the various online butcher and sausage-making supply stores, casings are sold by the hank, in smaller "home packs", and pre-tubed. The home pack casings are packed in dry salt in va...
by Tasso
Thu May 08, 2014 17:36
Forum: For beginners
Topic: Which Recipe is Better? (Small Batch Comparison Method)
Replies: 5
Views: 5692

Those look great, el Ducko. I did something like that with my first batch of sausage. It was Italian sausage, and I made half the batch sweet and half hot, about 2.5 pounds each. The only real differentiating factor in my sausage, however, was the cayenne and red pepper flakes in the hot version. It...
by Tasso
Thu May 08, 2014 17:31
Forum: For beginners
Topic: Mold 600
Replies: 3
Views: 2937

You might consider culturing the mold from commercial sausage. I found a link that explains how to do it on another forum. I have never done anything like it, but it sounds like a plausible technique. Harvesting mould from commercial salami You might also try calling some of the fermented sausage pr...
by Tasso
Thu May 08, 2014 15:14
Forum: For beginners
Topic: Casing size to sausage type reference?
Replies: 20
Views: 8977

OK, I've been looking at various suppliers of casings, such as butcher-packer, allied kenco, the sausage maker, and a few others. They list a few examples of sausages that typically utilize a particular casing. What I was hoping to find is a database of sausages that gives the casing type (pork, bee...
by Tasso
Thu May 08, 2014 14:54
Forum: For beginners
Topic: Casing size to sausage type reference?
Replies: 20
Views: 8977

Yes, but there are commonly used sizes for various types of sausages, aren't there? For example, breakfast sausage links stuffed into 22/24mm sheep casings, Italian sausage and bratwurst into 32/35mm hog casings, pepperoni into large hog casings or beef middles, and so on. Some of the sausages liste...
by Tasso
Thu May 08, 2014 07:36
Forum: For beginners
Topic: Casing size to sausage type reference?
Replies: 20
Views: 8977

Casing size to sausage type reference?

I realize that there is no iron-clad rule about what diameter casing should be used for which type sausage, but I think for many sausage there are common conventions. Many recipes for homemade sausages that I've read specify the casing size, but many others do not. For example, I've looked at a doze...
by Tasso
Thu May 08, 2014 04:29
Forum: Hyde Park
Topic: Just joined - wanted to say Howdy!
Replies: 21
Views: 8573

Thank you for the welcome, Jeff. I found and read through NorCal's recipe a couple of days ago. It's a great instructional thread, and the pictures of his mortadella definitely make you want to give it a try. I'm leaning toward using just pork for my mortadella, as my limited research thus far leads...
by Tasso
Thu May 08, 2014 02:00
Forum: Recipes from around the world
Topic: Bhut Jolokia or Ghost Peppers
Replies: 8
Views: 15414

Those peppers are HOT!

You never know exactly how hot a pepper is going to be. The individual plant or the growing conditions may influence the level of heat, and it can vary quite a lot from one plant to the next, or from one season to the next. I say pickle them, and use them sparingly. That's what I did with some that ...
by Tasso
Wed May 07, 2014 17:42
Forum: Hyde Park
Topic: Just joined - wanted to say Howdy!
Replies: 21
Views: 8573

Thank you for the welcome, Chuckwagon. I know what you mean about dentists. I get the same feeling every time I go, not to mention a sore mouth for the rest of the day. But we need our teeth to enjoy our sausages, so they have us over a barrel. (A pork barrel, naturally.) And I think they know it!