Sausage Making Part 1
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Uploaded by thespicysausage on Jan 20, 2008
From TheSpicySausage.com, the first of 2 parts showing how to make sausage. This part shows the chopping of the meat and the grinding
Uploader Comments (thespicysausage)
All Comments (23)
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if you were to slice into the large deposits of fat throughout the soldier you will find many glands throughout the shoulder that need to be removed. That is my only critique
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The bone for sphagetti sauce!!! WOW, sounds wonderfull! Whod a thunk it.
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If they were packed in salt and you did not soak them in water, they will keep in fridge for weeks. Do not soak casings in water then put them in the fridge because they will rot quickly. You can repack in non-iodized salt, but I don't suggest it, because they have such a high bacteria count.
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@thespicysausage Thank you! I could have it ruined! :)
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I bought wet hog casing (meant to be dry but seller lied) with no labels and now wondering how long I can keep those 50 yards hog casing in the fridge. I can't make all in one go. I asked lousy seller but he/she doesn't reply. Please help. TY
SKTPSY 2 years ago
I'm not sure what you mean by wet casings. But if we soak too many, we'll squeeze out the excess water, pat dry with a paper towel and put back in the container, cover with salt and put back in the fridge. As long as they are covered with salt, you should be good until your next sausage making session.
thespicysausage 2 years ago
@thespicysausage Thank you! I will ut in salt water as you have suggested!
Hog casing came with watery substance in a clear plastic bag and the seller advertised as dry hog casing.
SKTPSY 2 years ago
Not salt water, just salt, non-iodized is best. We use sea salt
thespicysausage 2 years ago
How to make Toulouse sausages? There various dif methods but cannot find the French way. TY
SKTPSY 2 years ago
Sorry I can't help you on that one.
thespicysausage 2 years ago