Sausage making

"Mark Shaw" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I made some Italian sausages recently, using Penzey's mix and collagen casings. I cooked them by
pricking with a needle, then steaming in water, and finally allowing the water to boil off and
searing them. From there they went into a pot of spaghetti sauce to simmer further.

While in the sauce, the casings split and came off. I'd like to avoid this in the future (I like
the "bite" of casings).

What did I do wrong?

Well, this is just a guess...perhaps you overstuffed them and thus stretched the casing too much?

R'gards!

Paula

Mark Shaw said:

I made some Italian sausages recently, using Penzey's mix and collagen casings. I cooked them by
pricking with a needle, then steaming in water, and finally allowing the water to boil off and
searing them. From there they went into a pot of spaghetti sauce to simmer further.

While in the sauce, the casings split and came off. I'd like to avoid this in the future (I like
the "bite" of casings).

What did I do wrong?

Perhaps you overfilled them. Were they packed loosely enough so that they could be easily twisted
into links without resistance?

--
Reg email: RegForte (at) (that free MS email service) (dot) com

(Mark Shaw) said:

I made some Italian sausages recently, using Penzey's mix and collagen casings. I cooked them by
pricking with a needle, then steaming in water, and finally allowing the water to boil off and
searing them. From there they went into a pot of spaghetti sauce to simmer further.

While in the sauce, the casings split and came off. I'd like to avoid this in the future (I like
the "bite" of casings).

What did I do wrong?

Collagen casings tend to split... next time use real casings.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED NATIONS To Paris =--- Sheldon
```````````` "Life would be devoid of all meaning were it without tribulation."

(Mark Shaw) said:

I made some Italian sausages recently, using Penzey's mix and collagen casings. I cooked them by
pricking with a needle, then steaming in water, and finally allowing the water to boil off and
searing them. From there they went into a pot of spaghetti sauce to simmer further.

While in the sauce, the casings split and came off. I'd like to avoid this in the future (I like
the "bite" of casings).

It's seems odd that the casings went through initial, full cooking and searing and only split after
you sliced them and put them into the sauce.

Perhaps they slipped off?

Collagen casing don't 'stick' to the filling as well as natural casing due to their texture.

-sw

"Mark Shaw" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I made some Italian sausages recently, using Penzey's mix and collagen casings.

While in the sauce, the casings split and came off. I'd like to avoid this in the future (I like
the "bite" of casings).

What did I do wrong?

Never had good luck with collagen casings. I use the natural only

Penzy's makes good spice mixes, but all a touch of your own to it. I like to add rosemary. I make it
with wine and cheese also. You will find more sausage info on my web page. Ed [email hidden]
pages.cthome.netedhomeOpen ↗

"Mark Shaw" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I made some Italian sausages recently, using Penzey's mix and collagen casings. I cooked them by
pricking with a needle, then steaming in water, and finally allowing the water to boil off and
searing them. From there they went into a pot of spaghetti sauce to simmer further.

While in the sauce, the casings split and came off. I'd like to avoid this in the future (I like
the "bite" of casings).

What did I do wrong?

I suspect that you overstuffed the links. Perhaps the collagen casings were a factor too - I have
never used them but perhaps they are more prone to this. Do you have a specific reason for avoiding
the natural casings? Most sausage makers think they are much superior.

How did you like the Penzey's spice mix? I have tried their polish and breakfast sausage spice mixes
and found them very wimpy - the result was not as seasoned as I would like.

--
Peter Aitken

Remove the [censored] from my email address before using.

In article <[email hidden]>,

Peter Aitken said:

How did you like the Penzey's spice mix? I have tried their polish and breakfast sausage spice
mixes and found them very wimpy - the result was not as seasoned as I would like.

I found the breakfast and Italian okay. As Edwin Pawlowski noted, adding a bit of additional
whatever to the mix would be a good idea.

Pensky's also sent me a sample of Italian salad-dressing mix -- I liked that quite a lot, and will
order more.

--
Mark Shaw contact info at homepage --> panix.com~mshawOpen ↗
========================================================================
"How can any culture that has more lawyers than butchers call itself a civilization?" - Alton Brown

In article <[email hidden]>,

Steve Wertz said:

(Mark Shaw) said:

I made some Italian sausages recently, using Penzey's mix and collagen casings. I cooked them by
pricking with a needle, then steaming in water, and finally allowing the water to boil off and
searing them. From there they went into a pot of spaghetti sauce to simmer further.

While in the sauce, the casings split and came off. I'd like to avoid this in the future (I like
the "bite" of casings).

It's seems odd that the casings went through initial, full cooking and searing and only split after
you sliced them and put them into the sauce.

Perhaps they slipped off?

No, they definitely split, along the long axis. And I didn't slice them, I just left them whole when
I put them in the sauce.

I think those who said I probably overstuffed them are on the right track. I'll try correcting that
next time -- I also have some natural casings I'll try.

--
Mark Shaw contact info at homepage --> panix.com~mshawOpen ↗
========================================================================
"How can any culture that has more lawyers than butchers call itself a civilization?" - Alton Brown

Mark Shaw said:

In article <[email hidden]>, "Peter Aitken"

Quoted message said:

How did you like the Penzey's spice mix? I have tried their polish and breakfast sausage spice
mixes and found them very wimpy - the result was not as seasoned as I would like.

I found the breakfast and Italian okay. As Edwin Pawlowski noted, adding a bit of additional
whatever to the mix would be a good idea.

Pensky's also sent me a sample of Italian salad-dressing mix -- I liked that quite a lot, and will
order more.

Forget about those mixes (salt, coloring, [censored], et cetera,) stick with fresh ground spices.

Also, I use hog casings for my sausages, and if you over stuff them, the casing breaks while
being stuffed.

What you need to do is poke tiny holes every time you flip your link. Some flavor comes out, but
also much of the fat. I use one of those corn holders that have two sharp prongs.

HTH,

Rich

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

(PENMART01) said:

(Mark Shaw) said:

I made some Italian sausages recently, using Penzey's mix and collagen casings. I cooked them by
pricking with a needle, then steaming in water, and finally allowing the water to boil off and
searing them. From there they went into a pot of spaghetti sauce to simmer further.

While in the sauce, the casings split and came off. I'd like to avoid this in the future (I like
the "bite" of casings).

What did I do wrong?

Collagen casings tend to split... next time use real casings.

Where do you get your sausage-making supplies? I have the Kitchenaid meat grinder and sausage
stuffing attachment but have never tried making sausages before. Sounds like something I might
enjoy, and am sure that HWMBO <giggle> would enjoy the efforts too! I do realize that the KA
attachments aren't really optimal, but heck, I've got em, may as well use em.

thanks, Lisette in Sacramento