| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 2651.1 | demoulas, maybe? | CLUSTA::GLANTZ | Mike @TAY Littleton MA, 227-4299 | Thu Oct 04 1990 09:33 | 5 |
| You must mean 2 to 4 inches in diameter, not length, since sausage
casing comes as a single long tube. Since you're located in the
Greater Maybard ares, DeMoulas/Market Basket in Leominster (and maybe
other stores) has the smaller breakfast sausage casing near the bacon,
but they might be able to order the larger casing for you.
|
| 2651.2 | Casing Source | CASDEV::COLARUSSO | | Thu Oct 04 1990 10:00 | 17 |
| Most sausage is made using pork casing, which when filled expands to
about 1 inch. What you are looking for in beef casing which will
expand to 4 inches. I make 400-500 pounds of sausage and salami a
year and have been able to get my casings from Mass Importing Co.
81 Warehm St. Boston tel: 542-1101. It's a very hard place to find,
but you may want to call them and see if they can mail them out.
Casings need very little refrigeration. This company has every type of
casing you could think of and is the only supplier in the Mass area.
You could also try any Italian or ethnic stores as they usually make
sausage and could order them for you.
Let us know how the sausage comes out.
John
|
| 2651.3 | Allready tried them. | MEIS::ARNESON | Debbie Arneson | Thu Oct 04 1990 10:04 | 10 |
| None of the major supermarket chains handle this style of casing.
When I make my usually sausages, I have been able to purchase the
casing either from my butcher or the major super markets. The casing is
special made for smoking/drying and is 2 to 4 inches in diameter. I
would prefer 4 inches since I will be working with a total of 100 lbs
of meat/fat mixture and 2 inch diameter casings would take forever to
stuff without commerical equipment.
Debbie
|
| 2651.4 | Thanks for the help. | MEIS::ARNESON | Debbie Arneson | Thu Oct 04 1990 10:19 | 15 |
| I will give Mass Importing a call. I do not want beef casings. The
type of casing I need has a interior lined of protein with a outside of
a synthetic material. If a beef casing is used, the summer suasage will
still have to stored either in the freezer or refrigerated. I want to
make a sausage that can be stored safely up to 65 degrees without
spoiling. Right now we are trying to free up storage space of the moose
with out having to eat it.
The recipe and directions I am following came from the Wisconsin
Agriculture Division for commericial sausage making. They create a
great book on sausage making. I have been using it since I moved east
to make all the different German wurst I can not find here.
Debbie
|
| 2651.5 | Try Devro | KYOA::SCHORR | | Mon Oct 08 1990 12:42 | 4 |
| Call Devro, Inc. in Sommerville NJ. They don't sell retail but might
direct you to a source for what you want.
|
| 2651.6 | Homemeade sausage,good memories! | LUDWIG::COSTA | | Wed Oct 10 1990 00:36 | 5 |
| My mother used to sew up muslin for the salami she used to make.
I am speaking of wartimes in Europe, where once in a while we were
able to get meat in the black market and had to make it last. The
sausage was superior.
|
| 2651.7 | Mass Importing has them. | MEIS::ARNESON | Debbie Arneson | Fri Nov 09 1990 09:01 | 7 |
| Mass Importing has the casings I need. Now I have to wait until
after the holidays to make the sausage. The smokehouse where the
smoking will be done is "full" until after Christmas. I will post the
recipe after we taste the sausage. Thanks for the lead.
Debbie
|
| 2651.8 | The Sausage Maker in Buffalo, NY. | SHALOT::VINYARD | So... and then... | Sun Nov 11 1990 23:47 | 19 |
| The BEST place to get the sausage making supplies that you need is "The
Sausage Maker" in Buffalo NY. I don't have the number handy due to a
recent move and BOXES, but you can call directory assistance and get
the number.
The place is run by Rytek Kutas and his wife. He has a book "101
Sausage Recipes" that is a great reference for making sausage out of just
about anything, and also for basic meat/fish curing. You can just
call and ask for "Mr. Kutas' (koot-ah-s) book". It was still hardbound
and about 24 bucks after shipping. They do publish a catalog... I don't
know if they charge for this or not.
I got started making sausage a couple of years ago, and the mentor that
I had told me, "call Mr Kutas and get his book... then I could start
making sausage". I have been impressing friends with my homemade
sausage ever since. My parents won't come to visit any more unless I
promise to make biscuits-and-gravy with my sausage.
Jeff
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