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Other than Brewing => All Things Food => Topic started by: BrewBama on October 29, 2018, 10:37:15 am

Title: Sausage makin day
Post by: BrewBama on October 29, 2018, 10:37:15 am
Started with a Costco boneless pork butt. I cut the Coppa off and used Shooter Rick’s Canadian Bacon method to cure it. The remaining five pounds I split between Brats for tonight and breakfast sausage.

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Title: Sausage makin day
Post by: tommymorris on October 29, 2018, 04:02:13 pm
Dare I say, that sounds better than beer!

(Someone is going to report this post. I’m sure.)
Title: Sausage makin day
Post by: BrewBama on October 29, 2018, 05:38:35 pm
Well, they tasted great coupled with some roasted red potatoes, ‘kraut, and spicy mustard


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Title: Re: Sausage makin day
Post by: MDixon on October 30, 2018, 06:47:06 am
Are those casings manmade? I've only ever used the natural ones. Of course my wife doesn't like casings so when I make sausage nowadays I typically just make it bulk.
Title: Re: Sausage makin day
Post by: BrewBama on October 30, 2018, 06:57:01 am
Are those casings manmade? I've only ever used the natural ones. Of course my wife doesn't like casings so when I make sausage nowadays I typically just make it bulk.

They are the collagen casings. This is the first time I’ve used them other than snack sticks and summer sausage. I normally use natural casings for bratwurst. They were very easy to work with but it was tough to make links without them busting.


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