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Synthetic or Fresh casing which to you prefer  

post #1 of 4
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 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
post #2 of 4
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
So does that mean you prefer natural casings for all purposes or are there times when you prefer to use a synthetic casing?
http://www.onceachef.com/ is my personal blog where I share many recipes, my passion for cooking, and all things food.
http://www.onceachef.com/ is my personal blog where I share many recipes, my passion for cooking, and all things food.
post #4 of 4
I have never used anything but natural casings.
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