sausage casing question

[nikkers]

[FONT=Arial]Hi Ya'll
We were wondering how someone could make their own sausage casings? :1pig:

John & Jo

[tinda]

Sausage casing is the lining of the pig's small intestine.
When I was a kid I watched the local butcher strip & clean the casings, then stuff them with meat. That was the end of sausages for me!! :1pig:

[ninny]

Originally Posted by tinda

Sausage casing is the lining of the pig's small intestine.
When I was a kid I watched the local butcher strip & clean the casings, then stuff them with meat. That was the end of sausages for me!! :1pig:

If that upset you, then there's a whole lot of other things that you eat that you're better off not knowing where they come from..


.

[EDDIE BUCK]

Dont want chittlings either, I suppose. I knew this old man who loved chittlings, When company came and it looked as if the chittlings would run out, he just tossed a few grains of corn in the bowl, its funny, they never ran out.

[tinda]

Originally Posted by EDDIE BUCK

Dont want chittlings either, I suppose. I knew this old man who loved chittlings, When company came and it looked as if the chittlings would run out, he just tossed a few grains of corn in the bowl, its funny, they never ran out.

I'm a Canadian --- What's a chittling??

[moopups]

Chitterlings are deep fried hog intestines.

[nikkers]

Thank you for the replies everyone.
It's funny you mentioned chittlings. My x loved the stuff; made it "special" every thanksgiving. Can you guess he was raised in the South?
He'd get a 10# bucket, clean it umpteen times and wound up with maybe 4-5 #s. His hand stunk like guts fo a LONG time, not to mention the house after he boiled it. Served it with coleslaw and hot sauce.
Needless to say, I don't miss either him or the chittlings
Jo

[VALENT]

To "make" the casings, get a section of the intestine, squeeze out the insides. Then rinse the insides as well as possible. Then invert the casings (inside-out), rinse again and scrape with a blunt knife. Then soak in a mild chlorine solution for about a day.(We never actually did this last part.) We would butcher the hog and make the sausage in the same day.

[BillHoo]

You can make casing from any animal's intestines. The big salami casings I think are from cows. Hotdogs are from veal.