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03-03-2002, 05:26 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Mar 2002 Location: Michigan
Posts: 78
| |  making homemade sausage
I have made homemade sausage for years.I am running into a problem when using a sausage stuffer.I have made "bulk" sausage,and when I made sausage in the casings it was years ago with a butcher that I worked for.My problem is this:
when rinsing the casings(thoroughly under water as well as the inside of the casings) and proceding to prepare the sausage,when finished I get a slight distasteful odor,and taste.
Keep in mind the casings are washed very well!!
Is there a procedure? Do I use vinegar water?Can someone please help me? Thank you. |
03-03-2002, 07:39 PM
|  | Registered User | | Join Date: Apr 2000 Location: Montréal
Posts: 3,617
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There are a few books you can check to find answers.
Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker
Sausage by A. D. Livingston
Making Great Sausage : 30 Savory Links from Around the World Plus Dozens of Delicious Sausage Dishes by Chris Kobler, Evan Bracken
Home Sausage Making by Charles G. Reavis
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03-03-2002, 09:22 PM
|  | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: Oct 2001 Location: Fond du Lac, WI
Posts: 3,271
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How old are your casings? How have they been stored? Though casings can last for quite some time packed in salt, I have found that they sometimes take on an "off" odor long before they go bad. I have also had a few casings, fresh, that smelled and tasted off. I wonder if it doesn't have to do with the butchering, sometimes. Maybe someone has allowed them to sit too long before being cleaned. Just some thoughts, as I am definately not an expert in the area. |
03-04-2002, 07:39 AM
|  | Registered User Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: This 'n that galaxy.
Posts: 1,904
| | ALLIEDKENCO.COM
Go visit the website ALLIEDKENCO.COM; it's a butchering and sausage making website and company. They sell lots of supplies and can probably answer your question. |
03-04-2002, 12:02 PM
|  | ChefTalk Moderator Culinary Experience: Retired Chef | | Join Date: Jun 2001 Location: Minnesota
Posts: 4,718
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Are these fresh or salted casings? I think, depending on where you get them, the fresh ones are a little less consistent than the salted ones. Do yours still smell like chitlins? I have a few packages of salted ones in the fridge at home, I should go check and see. I didn't know they could go bad with that salt and all.
Kuan |
03-04-2002, 01:29 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: This 'n that galaxy.
Posts: 1,904
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I just remembered another company: THE SAUSAGE MAKER. They might be helpful with your problem. |
03-04-2002, 10:41 PM
| | Registered User | | Join Date: May 2001 Location: Palo Alto-California-USA
Posts: 231
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I use salted casings which I soak in cold water. I than rinse them all the way through a couple of times with cold water. If you click here and scroll half way down the page, there's some pictures of my technique. I'm buying my casings from a local butcher supply so I know they are fresh, but they last a very long time covered with salt in a sealed bag. |
03-05-2002, 07:48 AM
|  | Registered User | | Join Date: Mar 2001 Location: Melbourne,Australia
Posts: 139
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What type of casings do you use? Are they beef, sheep or pig?
I have found that sheep and beef can have a really strong flavour that may be OK for a spicy salami, but ruin a fresh sausage.
I get mine from a local butcher who makes lots of sausages, and the first few times they were lovely, but the last casings I got were tough, skinny and tasted like ****. It was a pity that I had made delicate chicken sausages with them.
So, although i have no scientific evidence, I think pig casings are the way to go. |
03-05-2002, 09:37 AM
| | Registered User | | Join Date: May 2001 Location: Palo Alto-California-USA
Posts: 231
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Pollyg:
Did you complain to the butcher? In my experience, lamb casings don't have any significant odor or taste. I use 20-22 mm sheep casings and 32-35 mm hog casings. |
03-08-2002, 08:41 AM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Mar 2002 Location: Michigan
Posts: 78
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Thanks to everyone for the advice! I use hog casings,and according to one of the websights that was suggested,rinsing the casings in warm water,thaen cool water with baking soda did the trick! |
03-08-2002, 11:13 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Jul 2001
Posts: 1,567
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I just read that and i didn't know the scotish shower sollution.
I do something simpler and I do it in any case...
I just pass the cassings threw a piece of lemon. It removes any unpleasant smell from the cassings and your hands
I think that the smell of cassings depend on the food the animals eat and the conditions they are kept.
Since here we have butchers, I used to go to one that his providers kept the animals into bad enviroment, I mean that the animals didn't have the chance to move.
I was told that this plays a vital role whether the meat will have this heavy smell or not.
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