Beef Middles (60/65mm) Capacity
-
- Frequent User
- Posts: 191
- Joined: Mon May 12, 2014 21:11
- Location: Chicago
I'm not gonna mention the name of the place I was eating, but I was out at dinner with the wife and in-law and I got a dish called Cajun Pasta. It was a spiced pasta dish with a cream sauce and chicken, "Andouille", and shrimp. I knew it wasn't going to be the good stuff as far as the sausage, but I just had to try for some reason. I was right. The sausage was the cheap crap you'd by at the grocery that comes in those 1 lb packs labeled things like "Smoke Kielbasa" and such. I wonder if I made my good stuff and brought it to every place that had anything labeled Andouille on their menu and gave it to them to try, would they switch?
If you are still looking for size/weights information Butcher-Packer has 'stuffing weight' listed for the non animal casings. http://www.butcher-packer.com/index.php ... x&cPath=85