you using collagen casings. you dont eat them boil the dog split the casing and pack them pre cooked like in the store.
I have yet to make franks I have seasoning for them. I make brats Italian polish baloney salami and summer. I do like making some with cheese. I order it, the high temp cheddar
let us know how they turn out
I've done a pile of sausage but allways just patty. Been wanting to do some link next time but I dont have a stuffer. Have you ever just used the stuffer tube on the grinder.
yes i use to just takes more time.
They are edible collagen casings. So yes you absolutely do eat the casing. The make an edible and a non edible (like on bologna/summer sausage).
The mixture is then pumped into an automatic stuffer/linker machine, where it flows into casings. The most popular brands of hot dogs use cellulose casings, which are later removed. Some wieners use natural casings, which remain on the wiener when it is eaten. These wieners are considered more "traditional," are frequently made by smaller manufacturers and tend to cost a little more
I've done a pile of sausage but allways just patty. Been wanting to do some link next time but I dont have a stuffer. Have you ever just used the stuffer tube on the grinder.
I used to do it this way for years. It is almost impossible to do by yourself, but that's how I did it. I would always dice the meat up small and add seasoning to the meat chunks, then grind. Now I can cut the meat bigger then mix the seasoning into the ground meat by hand, then stuff with stuffer. Sounds like a longer process, but I believe it is easier and quicker
I'm generally a patty guy. I haven't used the stuffer on my grinder yet. You sayin' it'll take two people to do it that way? I think I'll try it this year based on what I've seen you post in the last week or so.
Dang Allen, you're getting folks all riled up on here! Time to go huntin"!! :chain
