I have not made summer sausage before and I was thinking I should give it a try in the coming months. It looks like most folks use synthetic casings. I was thinking of using the 60mm x 16 in. collagen. Is this a good choice for me? Anything I should worry about or consider as I am not sure of which casing or recipe I should try first.
thanks
Summer Sausage casings?
I think stifolder is similar to summer sausage, there is a recipe here.
http://www.wedlinydomowe.pl/en/viewtopi ... =stifolder
http://www.wedlinydomowe.pl/en/viewtopi ... =stifolder
Failure to prepare is preparing to fail.
Thanks Gulyás!Gulyás wrote:I think stifolder is similar to summer sausage, there is a recipe here.
http://www.wedlinydomowe.pl/en/viewtopi ... =stifolder
That looks a lot more interesting than summer sausage. With 4 days of smoking I think this one will have to wait for winter. Perfect!
Darwin-
As a starting point you can't go wrong with the Marianski recipes. http://www.meatsandsausages.com/sausage ... er-sausage
Don't stress about casing size 60mm or 2 to 2 1/2 or in that general vicinity will work fine.
In the larger sizes like 60mm I would favor synthetic over collagen for the strength factor or consider beef middles if you want a natural casing.
As a starting point you can't go wrong with the Marianski recipes. http://www.meatsandsausages.com/sausage ... er-sausage
Don't stress about casing size 60mm or 2 to 2 1/2 or in that general vicinity will work fine.
In the larger sizes like 60mm I would favor synthetic over collagen for the strength factor or consider beef middles if you want a natural casing.
I am leaning towards smaller chubs for my first try. Maybe try a few recipes in smaller amounts to try and find something I like. The only summer sausage I have ever tasted was the mass produced one sold during the winter holidays, I did not care for it.
Thanks for the advise guys, it is greatly appreciated!
Thanks for the advise guys, it is greatly appreciated!