These are from this past weekend. We made up about 30ish pounds of brats and 20ish pounts of sweet italian. I'm the guy in the green shirt and Larry, my sous-chef for the day, wearing the apron of one of our friend's daughter. Here's us prepping the first batch: http://img600.imageshack.us/img600/40...

My friend's wife took the pictures and I'm waiting for her to send them. I'd like to post a couple here and in the introduce yourself with pictures page that just started.

It's a thing of beauty. I was looking at some on ebay but for now I'm going to "borrow" my mother-in-law's countertop roaster. Thanks again for the great idea.

Very nice, looks like I have a plan. Looks to be a lot more controlled than my other option which was a big ol' stockpot of beer and a propane burner. About how long does it take the liquid to come up to temp?

The casings were standard hog, they were heavily salted and a little higher than room temp, maybe 80-85°;. No major direct sunlight.

Hey Kevin, I love your idea of using a roaster as a poacher. I've got about 35 lbs of bratwurst I need to poach and think your method just may be the easy way to go without overcooking. About how long are you finding it takes to cook a sausage to 150ish?

So after making about 56 lbs of sausage today I resalted about 40' of left-over casing, placed it back in the bag and forgot about it for about 4 hrs. Safe to use or toss? I understood it to be somewhat stable but would like ya'll's opinion.

Have you given any thought to kimchee? That would be a good way to use up some of the cabbage.

I had a co-worker say almost exactly what you said. I'm mostly concerned that I may not be there for the cooking end of things and they may over-cook them and break the emulsion. That's the big fear. I'll let you know what road was taken and (hopefully) post some pictures.

I've been commissioned to help my local brewclub make 30 lbs of brats for their upcoming Oktoberfest and was looking for a resilient recipe for the ham-fisted home-brewers. They'll likely be poached then grilled to hell and back and I was concerned with the prevalence of milk, egg and heavy emulsifi...

I know that not all of you are fan's of Len Poli's site but I was looking for a Loukaniko (greek sausage) recipe and looked there as a jumping off point. I noticed that the second step in his preparations were, "Prepare the casings by soaking in orange juice for 30 minutes." Anyone ever tried this, ...

NorCal Kid wrote:

JerBear wrote:I definitely don't have one but will be scouring the local thrift shops this weekend!

Dont forget Craigslist. That's where I found my vintage turkey roaster.

http://sandiego.craigslist.org/csd/hsh/2419321124.html

Nice find!!! I may have a little errand to run tomorrow!

I definitely don't have one but will be scouring the local thrift shops this weekend!

It's like getting a peak into MacGyver's house. I loved the idea of the pizza stone and the lazy susan's just pure genius!!

Oh yeah, and the sausage looks awesome too!!!!

How many feet of sheep casing do you normally need for a 10# batch of sausage?