We made sausages!

L

lana-in-fl

Well-known member
We really miss our South African boerewors, though we can get it (very expensively) sometimes. I recently bought a sausage stuffer, and today we soaked the casings, mixed the sausage and filled the casings! We will grill them tomorrow, but the bits I fried to test the seasoning were very good.
Now I have a question - I soaked too many casings. Do I have to throw them out, or will they keep in a plastic bag with lots and lots of sea salt, like the unsoaked casings?sausages.jpg
 
Those are lovely. Personally I would toss them. Or perhaps you could freeze them. But casing isn't that expensive. Do you have a KitchenAid or a stand alone stuffer.
 
lovely, Lana. Where did you find the casing? Because that was the hardest part for me. Mine were packed in salt, so I think you'd be okay if they dry out (not soaking wet) and you pack them back in. Could you do a little 6" test? (I think I got my at Petty's).

My FIL was a butcher and he taught me how to hold and twist several times every 4" to make links. Basically, they're all still attached but can be cut between and still be sealed. Took me forever to do, yet he wizzed right along.
 
Last edited:
lana-in-fl said:
We really miss our South African boerewors, though we can get it (very expensively) sometimes. I recently bought a sausage stuffer, and today we soaked the casings, mixed the sausage and filled the casings! We will grill them tomorrow, but the bits I fried to test the seasoning were very good.
Now I have a question - I soaked too many casings. Do I have to throw them out, or will they keep in a plastic bag with lots and lots of sea salt, like the unsoaked casings?View attachment 101!
Click to expand...
Great Job! Looks wonderful.....enjoy
 
Here is a better answer maybe.

homekitchentalk.com

How to Store Sausage Casings

Are you wondering how to store sausage casings properly, so they don’t go bad? You’re not alone. Many sausage makers wonder the same thing, regardless of whether they’re novices or have lots of experience under
homekitchentalk.com homekitchentalk.com
 
marilynfl said:
lovely, Lana. Where did you find the casing? Because that was the hardest part for me. Mine were packed in salt, so I think you'd be okay if they dry out (not soaking wet) and you pack them back in. Could you do a little 6" test? (I think I got my at Petty's).

My FIL was a butcher and he taught me how to hold and twist several times every 4" to make links. Basically, they're all still attached but can be cut between and still be sealed. Took me forever to do, yet he wizzed right along.
Click to expand...
Yes, we thought about making links, but boerewors usually doesn't come in links. When we move on to other sausages, we will definitely do this. Lovely having a butcher FIL. My great-uncle was a butcher - I barely remember him, but I do know that he always used to joke about bringing a kid home for dinner. I wish he had, I love roast kid. I didn't know that Petty's sold casings - I will go and ask, thanks. Mine came from Amazon.
 
When I have made sausage I have been able to just ask at our local Harris Teeter if they would sell me some. Usually they say they wouldn't know what to charge and just gave me a "handful" which as you know is a lot. ;o)
 
You must log in or register to reply here.
Back
Top