I want to make a coil-type sausage I want to make sure these are edible and not required to be removed before eating them. how do you keep it tender?
623112
They are salted. You have to soak them for 30 minutes before using. They are edible and give a nice snap when eating. The diameter is the size of fat Italian sausage. If you want a smaller casings that have less snap go with the natural lamb casing.
623113
This product does not need to be removed....we grilled and were perfect.... nice and tender....
1513289
Try smoking it for 6 hrs or so and then wrapping it in heavy duty foil with 3/4 cup of liquid (your choice) in the foil. Then cont. cooking until done. I have done this cooking method from 18 to 22 hrs and the meat was tender and juicy multiple times. After you pull it off the smoker, wrap it in an old towel (it becomes pretty nasty) and put it in a cooler for 1-2 hrs to rest. Brisket takes a long time to breakdown the connective tissues to make it tender. If you cook it this way you will have everybody begging for more.
1692275
This is the best made gun I hav used. never have I stuffed sausage. it would be more phyiscal than a grinder i suppose. It should work oK though. I simply put bulk sausage in the tube sweeze out what I want in the skillet and cook it. The I wrap the nozzel and put the whole gun in the fridge for the next time easy cheesy
1624884
It holds up fine. Did it and it was yummy. I would however use a non-metalic spoon just so as not to scratch the coating. It's durable enough but why tempt fate?
1610199
You can roast them before eating but there is no need. To get the full antioxidant potential out of them they should be eaten raw. I throw them in the blender with chocolate yogurt, protein powder and a banana.
1721223
Hm, let's see. I never used it on the highest setting because it was too hot. I never went higher than 4 or 5. Mine goes up to H which is one more than 7. For judgement purposes, I have quite high pain tolerance, I can put my hand into near boiling water and take something out. I don't use tongs when making sausage, I just turn them with my fingers. That said, my back is slightly less high tolerance. I tried it with my under the tongue thermometer and the heating pad on 7 (it's working again). The thermometer shut off at 110F, so I used a meat thermometer wrapped in the heating pad. I got 141F.Thanks for asking. It made me get the pad out and try it and now it's working again. Hm, let's see. I never used it on the highest setting because it was too hot. I never went higher than 4 or 5. Mine goes up to H which is one more than 7. For judgement purposes, I have quite high pain tolerance, I can put my hand into near boiling water and take something out. I don't use tongs when making sausage, I just turn them with my fingers. That said, my back is slightly less high tolerance. I tried it with my under the tongue thermometer and the heating pad on 7 (it's working again). The thermometer shut off at 110F, so I used a meat thermometer wrapped in the heating pad. I... » Read More Hm, let's see. I never used it on the highest setting because it was too hot. I never went higher than 4 or 5. Mine goes up to H which is one more than 7. For judgement purposes, I have quite high pain tolerance, I can put my hand into near boiling water and take something out. I don't use tongs when making sausage, I just turn them with my fingers. That said, my back is slightly less high tolerance. I tried it with my under the tongue thermometer and the heating pad on 7 (it's working again). The thermometer shut off at 110F, so I used a meat thermometer wrapped in the heating pad. I got 141F.Thanks for asking. It made me get the pad out and try it and now it's working again. « Show Less
1146254
I've had mine in the fridge for like 2 months already, I don't use them often. They get hard, sure, but after you microwave them they're as soft as a cloud again.
1655563
We have only cooked polish sausage and hot hogs so far. The raw ones may take longer and have more grease cooking out,might be a concern. I probably try it, just watch them close . Hope this helps.
5995
There Are a lot of vids on you tube showing how to do this. Look up sausage stuffing :D
130549
Raw. I think they would be too mushy to use after they are cooked. It worked pretty well though. Better than the little tool that you have to pull them through a bean at a time!
423715
Hi Lori, good question. I am not sure but think you would probably have to soften it a bit perhaps by microwaving for a couple of minutes, not enough to make it soft, but enough to make it more tender. Tomorrow I am going to the grocery store, so I will pick up a sweet potato and try it. I will get back to you with the results of my experiment. Mandy
1766389
I would think so, they are salt cured or salt packed. Ours made it the two or three days in the mail and was still cold they double pack them in some kind of insulating envelopes. Askthemeatman says that if they are not kept cold they do develop a odor but it goes away when washed with water or re chilled. Dang! now I want to go make some sausage. if it should not meat "haha get it?" meet your satisfaction he will give your money and shipping back it said 100% satisfaction guaranteed. You wont go wrong with his stuff.
637764
There are tons of recipes out on the internet. Just google homemade 'the type of sausage you want to make' recipe. I only use the recipes as a guide. Some recipes I may add a little more spice, salt or reduce some. Some tips. 1. Make sure all ingredients and equipment are cold and stay cold. Sometimes I will stop half way through to put everything back in to fridge or freezer. 2. Before you case, cook a tiny big and taste to make sure the seasonings are good. 3. Make sure to allow at least a couple of hours of uninterrupted work.
1081663
Use a fork lightly but is best to use non metal so u won't scratch the surface. They are great to cook with and heat up fast
1026288
Refrigerate any unused portion when you need to use your body heat melts it quickly. Or just set some out at room temp ahead of time
1245071
There is nothing on the back of the package. They are just natural hog casings and are packed in salt that has to be washed off before you use them. My husband makes a lot of sausage using bear and elk and these are our preferred casings. They make a collogan (or fibrous) casing but we do not like it as well as these. If you get the fibrous casings you have to remove them before eating. Hope this helps.
151427
I store them in the cupboard. I find when I use them, the best method is to rinse them, then put them in a dry fry pan and sauté them until the liquid is about gone. By drying them out they are ready for whatever sauce you wish to put on them. They also are not slimey that way.