Spice-Lined Sausage Casings - Sausage Casings 204
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wdaly That could work, we will try that as well when we do the test, thanks for the idea!
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J Jonathon pinned this topic on
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Hey Jonathon thanks for a great video!
I might have a small tip for you. It’ll make the process even easier:
Do you see the loose string on the rounded side of the casing?
It’s been specifically designed to open the casing after processing - just pull it and it’ll rip open - no need to use knife!
Cheers,
Karol -
Karol Janus Well look at that, thanks! We had never used this before but I just defrosted one and tried it, it worked! I think the fact that they had been frozen for a few months and then defrosted it made it a little harder, but the next time we use these I will be trying it as soon as we get it out of the ice bath. Thanks!
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Has anyone out there done any further testing with the spiced lined casings? My curiosity got the best of me and I bought some to try out this weekend. I’m assuming a mild tasting summer sausage would work well with these. This is the only thread I could find on the subject.
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R RafterW referenced this topic on
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RafterW Power User Regular Contributors Cast Iron Big Green Egg Kansasreplied to Jonathon on last edited by
Jonathon said in Spice-Lined Sausage Casings - Sausage Casings 204:
7-minute shower or a 15-minute ice bath), then the casing will peel off smoothly, leaving almost all of the spices on the outside of the sausage and very little still attached to the casings.
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Does the seasoning hold up, when you vacuum seal and freeze, then thaw to eat?
Do you season the sausage like you would normally and the outside is just added flavor? -
Jonathon any word on the sous vide finish on these? yeah or nah?
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As a follow-up to Sdickey1960 question, has anyone removed the casing, vacuum sealed the sausage, and then thawed to eat? My concern is that that might release the spices and negate the process.
