Quote:
Originally Posted by phatch  Overall, I prefer natural casing. Much easier to work with, but trickier to store.
Phil |
Phil, I agree with you on the preferance but I don't understand why you comment about their storage. If you keep them in a bucket, tupperware, cambro immersed in a brine solution (typically I use 1 cup of salt to 3 cups of water) with a tight lid (I actually use my food saver bags to eliminate chance of mess) they will last almost forever. The trick is to rinse the casing thoroughly before using. This should be done anyway.
I've never tried the collagen casings and unless the natural ones dissapear from existance I probably never will. Not wishing to appear "closed minded" but it kinda follows Breaton's comment.
I've also never heard of poking holes in the sausage casing. It kind of defeats the purpose of putting it in the casing in the first place doesn't it? I mean I do make patties when I don;t want to mess with the KA mixer attachments and all but the casing help keep the juice in the sausage making it more moist. By poking holes, sure you release some of the pressure but also allow for all that flafor to leak out. If the casing is spliting whe you cook them they are being over-stuffed and they will split no matter what. JMHPO