captmoby
Knows what a fatty is.
I make a fair amount of sausage, buying the casing from many sources both lamb and hog. Recently I bought some Johnsonville Italian sausage stripped the casing off to use just the meat not in link form. I noticed the eveness of the casing and wondered why are the casings that they use so different than what we seem to be able to purchase? Or are they not natural? They sure act like it when you try and grind them in the disposal. They sure dont behave like collegen casings. But they are so thin and flawless.
Anybody have any input on this? What do they use and how are the casings so perfect?
Anybody have any input on this? What do they use and how are the casings so perfect?
