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Synthetic or Fresh casing which to you prefer  

post #1 of 4
2/11/09 at 5:53am
Thread Starter 
Welcome Bruce what a treat for us to be able to chat with you for a few days. Thank you for taking time to answer our questions.

I make my own sausage and use your book Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker regularly. Can you tell me if what you prefer for casing when making sausage at home fresh hog or synthetic?

A while back Alton Brown had a special on making sausage at home and he leaned more towards the synthetic casing for sanitation purposes. I was wondering what your take is on the matter.
Thanks,

Nicko 
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post #2 of 4
2/11/09 at 6:45pm
Thanks for the plug for my book.
I too watched the Alton Brown show you mentioned. Because he speaks in a precise and authoritative manner doesn't mean he actually knows what he is talking about.
I have made a few million pounds of sausage with natural casings and have never had any cleanliness issues. It is very hard for a small time used to buy synthetic casing in small quantities and they don't deliver the mouth feel and texture that natural casings do.
b
B
post #3 of 4
2/11/09 at 9:02pm
So does that mean you prefer natural casings for all purposes or are there times when you prefer to use a synthetic casing?
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post #4 of 4
2/12/09 at 8:03am
I have never used anything but natural casings.
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ChefTalk.com › ChefTalk Cooking Forums › Q&As With Guest Professional Chefs › Special Guest Archives › Open Forum With Bruce Aidells › Synthetic or Fresh casing which to you prefer