FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Next best alternative to natural casings

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Sausage Making
View previous topic :: View next topic  
Author Message
Beertooth
BBQ All Star


Joined: 03 Nov 2007
Posts: 5813
Location: Central Washington

PostPosted: Thu Mar 29 12 11:49 am    Post subject: Next best alternative to natural casings Reply with quote

Ok, so my wife likes sausage.

She just doesn't like the idea of "natural casings".

What is the next best thing I can use?
_________________
Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Char-Griller Akorn
Back to top
View user's profile Send private message Visit poster's website
Jarhead
BBQ All Star


Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Thu Mar 29 12 3:46 pm    Post subject: Reply with quote

BT, what's wrong with pig guts anyway? Laughing
Just cause some of them have whiskers. Shocked Wink
But if you lose the battle, then go with an Edible Collagen Casing.
I don't like them, except for snack stix.
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack
Back to top
View user's profile Send private message Send e-mail
Beertooth
BBQ All Star


Joined: 03 Nov 2007
Posts: 5813
Location: Central Washington

PostPosted: Fri Mar 30 12 1:10 am    Post subject: Reply with quote

I was thinking maybe I'll still stuff some into the natural casings (since I still have a ton of 'em) and make some into patties for the Mrs.
_________________
Camp Chef Pro90 Stove w/ Griddle
1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Char-Griller Akorn
Back to top
View user's profile Send private message Visit poster's website
Kevin P
BBQ Super Fan


Joined: 09 Apr 2011
Posts: 422
Location: Sunny Northern California

PostPosted: Fri Mar 30 12 1:37 am    Post subject: Reply with quote

Beertooth wrote:
I was thinking maybe I'll still stuff some into the natural casings (since I still have a ton of 'em) and make some into patties for the Mrs.

A wise choice to ensure domestic tranquility.... Wink

Kevin
Back to top
View user's profile Send private message
Jarhead
BBQ All Star


Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Fri Mar 30 12 2:53 am    Post subject: Reply with quote

Beertooth wrote:
I was thinking maybe I'll still stuff some into the natural casings (since I still have a ton of 'em) and make some into patties for the Mrs.

Live on the wild side. Hmmm, wonder if that's why I'm single? Very Happy
Smoke em, slice em, pair with some crackers and cheese.
She won't know the difference, if ya don't tell her. Twisted Evil
_________________
Gunny 3073/4044/8411

Jarhead's World Blog
KCBS CBJ & HMFIC Debbie's Q Shack
Back to top
View user's profile Send private message Send e-mail
suckaass
BBQ Pro


Joined: 06 Apr 2011
Posts: 688
Location: The Pacific Northwest

PostPosted: Sat Mar 31 12 8:49 am    Post subject: Reply with quote

My wife won't eat them either, so she peels off the casing after it's cooked. Rolling Eyes

However, I do compromise with Italian sausage. I leave half the batch in bulk form so I can have links in the sauce and she can have it crumbled. I don't mind doing it this way though, 'cause I get twice the sausage Very Happy
_________________
save the neck for me, Clark - Cousin Eddie
Back to top
View user's profile Send private message
Salt Creek Bar-B-Que
BBQ Fan


Joined: 13 May 2008
Posts: 258
Location: Spearville Kansas

PostPosted: Tue Oct 15 13 10:42 pm    Post subject: Reply with quote

I know this is an old topic, but my wife is the same way. However she does like the johnsonville jap&cheddar ones. What kind of casing do they use? Would like to try and make some with that kind of casing. I think its more of the "snap" she doesn't like, are sheep more tender?
_________________
Pair...progress
Backwoods
Trailer
Back to top
View user's profile Send private message Visit poster's website
Cat797
BBQ Pro


Joined: 18 Feb 2010
Posts: 717
Location: El Paso, IL

PostPosted: Wed Oct 16 13 10:25 am    Post subject: Reply with quote

Salt Creek,

If you are talking about the pre-cooked variety, those are collagen. I have never seen a fresh Johnsonville in Jalapeno Cheddar flavor.

I tried to make some snack sticks with collagen and I thought they were horrible.......tough to eat and blow out too easily. Plus, they don't hold their shape when you twist, you have to use string or hog rings.

Ed
_________________
Insulated Offset RF:
UDS:
Weber 22.5 OTG
Weber 22.5 Performer
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Sausage Making All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group