Homemade Sausage Making

Seems like this time of year I always catch the bug to make a bunch of sausage. In so doing, I always wonder how good those casings are in my dedicated sausage fridge in the basement. I always keep them well salted and in the crisper. In fact, I've had the wife vacuum seal the ones that don't get used all that often after I've opened them and used a few.

I've always read that if you freeze them, you weaken them. You know, I always go back and use these casings without any problems, and I just don't have the heart to toss them just because they may be a couple years old or so!

Geez, my last purchase of 22mm sheep casings just a month or so ago, was like $45 by the time it was delivered! I'll never toss these babies, they can grow old with me!

Its true some sausage you can give away pretty easily, and use up those casings. Then again, stuff like head cheese and blood sausage, doesn't really have a lot of takers! LOL

Hi Rick - casings keep almost indefinitely in the fridge. I have never frozen any, but sounds like you get away with that, though I'd guess it is not necessary.

So here's the tip about giving away blood sausage and head cheese. Either get new friends (time consuming), or call the sausages by sophisticated names. Head cheese becomes "pork terrine" and blood sausage becomes "morcilla" or better yet cuz it's Fwanch: "boudin noir." Now you are a foodie!

Of course the third option is not to give it away!

Where I live the head cheese will sell quicker than bacon and when word gets out you've made some they come out of the woods to get it. Literally.

"Butterbean" wrote:

Where I live the head cheese will sell quicker than bacon and when word gets out you've made some they come out of the woods to get it. Literally.

South Carolina vs. Silicon Valley!

I may have mislead you in thinking that I freeze my casings, which is not the case. Sorry. I did read somewhere that freezing them does weaken them.

Cabonaia wrote: Head cheese becomes "pork terrine" and blood sausage becomes "morcilla" or better yet cuz it's Fwanch: "boudin noir." Now you are a foodie!

Love it! I make both and it seems no one wants to try it if they hear it's made with pig head meat or blood. Their loss is my gain I guess. More for me to enjoy. I like how changing the name makes it sound exquisite. I'll have to try that.

Butterbean wrote:Where I live the head cheese will sell quicker than bacon and when word gets out you've made some they come out of the woods to get it. Literally.

How my post get here. Alzheimer's?

Been there, done that. Most often for me, liquor was a factor. Part of my charm! RAY