buckytom
Chef Extraordinaire
my meat grinder arrived yesterday, the lem #8 model, and it's a stainless steel thing of beauty.
i'll be making chicken or turkey burgers this week for dw, as well as beef burgers for my boy and i.
but then the fun's gonna start. along with the grinder, i bought some 32mm collagan sausage casings to try my hand at making italian style chicken sausage, as well as pork chorizo.
i've read a lot about different kinds of casings, and the reviews seem to be split over the thinner and relatively flavourless collagen casings, and the thicker, salted, natural hog casings.
does anyone have any experience using either of these for making sausage, and what are your preferences for different types of sausage?
tia.
i'll be making chicken or turkey burgers this week for dw, as well as beef burgers for my boy and i.
but then the fun's gonna start. along with the grinder, i bought some 32mm collagan sausage casings to try my hand at making italian style chicken sausage, as well as pork chorizo.
i've read a lot about different kinds of casings, and the reviews seem to be split over the thinner and relatively flavourless collagen casings, and the thicker, salted, natural hog casings.
does anyone have any experience using either of these for making sausage, and what are your preferences for different types of sausage?
tia.