I’ve made various sausages through the years, but never Liverwurst. The several recipes I have show canning in glass jars via sous vide, or clear plastic cling paper. I want to sous vide a batch using a casing that can be cooked. What type and size casing should I use? Thanks, Fr. Seraphim
wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska last edited by
Last time I made liverwurst, I used 2 1/2 X 20 orange plastic casings. They worked fine. I think I either googled “braunschweiger casing” or got mine from the local processing plant.
TexLaw Team Orange PK100 Sous Vide Power User last edited by
Assuming you’re looking to do something like Braunschweiger, I’d go with what wdaly said. That’s the sort of casing it’s come in for my whole life and then some.
YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User last edited by
Fr. Seraphim check out this site http://naturalcasingco.com/
wdaly Thank You!
TexLaw Thank You!
Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!