Ok my sausage heads!
My grinder should be here by Thursday... its gonna be a long week..
I would like to be race ready to go by then... any ideas on casings? They very quite a bit.. price, size... what do you all prefer, hog to sheep? for my first go at it.. what would you suggest I order? These have to be ordered online and Im trying to get some here by Thru... :eek: thanks for your help in advance!

For fresh and smoked sausage links I use Hog & Sheep's casing.. For Summer or Salami I use fibrous casings..

Sheep casing you can buy as small as Like Lil Smokey's or breakfast links up to hot dog size.. Hog will be your larger size Brats, Ring

If you have a meat market close to you they should have some casing they sell..


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The middle sized hogs are the general purpose casing, Kel. Use what ya need, keep the rest in kosher in the fridge for months.

And review the "inside-out" tut from Andy.

Hog are about the size of a "typical" Bratwurst, or at least they are around here. I would guess they could vary by manufacturer also?

Sheep are a lot smaller & the ones I got anyway, were pretty stinky:puke:

If you get Hog casings, be sure to spend the extra time to turn them "inside out" so your finished product will be perfect. There is a stickY or a link to doing that on here somewhere.

GO GIRL!:sausage:

Your first time out I might recommend doing something with hog casings. They are a little easier to work with as they aren't as delicated and prone to blow outs as sheeps casing and just easier to handle.

Hog is is then!
what is knife cut?

Hog casing in a 32-35mm size will make you a sausage goddess.

Kelly, for a first time, I'd go with LEM casings. They seem to package ONLY quality casings. I've had some pretty bad ones from others. I've bought them by the hank for about 4 years now, but I wouldn't consider that unless you are going to make them weekly or more often.
What ever salt you use to pack them in, just be sure it's non-iodized.

bwhahahahah
I found em at our Bass Pro shops out here.. its 30 miles up the road.. but well worth the trip!! :nana2::nana2:

bwhahahahah
I found em at our Bass Pro shops out here.. its 30 miles up the road.. but well worth the trip!! :nana2::nana2:

Did you know Johnny Morris (owner of Bass Pro) is from here? We haul most all his concrete, be it for a store or a new residence. He's got more money than Judge Judy and won't take a stand on gun rights at all. He'll sell guns, but he won't support your right to own them. Go figure. I try not to buy from there, but sometimes you just can't get around it. Thank goodness for my FFL. Most outdoor stuff and meat processing supplies, I can get wholesale. I just have to wait a few days.
http://en.wikipedia.org/wiki/Bass_Pro_Shops

Did you know Johnny Morris (owner of Bass Pro) is from here? We haul most all his concrete, be it for a store or a new residence. He's got more money than Judge Judy and won't take a stand on gun rights at all. He'll sell guns, but he won't support your right to own them. Go figure. I try not to buy from there, but sometimes you just can't get around it. Thank goodness for my FFL. Most outdoor stuff and meat processing supplies, I can get wholesale. I just have to wait a few days.
http://en.wikipedia.org/wiki/Bass_Pro_Shops

OH damnit, I did not know that... sheesh.. why, why, why??

Bbqgoddess
What is your first sausage plan? Brat, hotdog, ring, polish, summer sausage, meat sticks, breakfast links,etc. I see you have plenty of help but thought I would add what I use if I knew what you are making first.

Here are some sites I have ordered from -
www.butcher-packer.com
www.sausagemaker.com
www.alliedkenco.com

Kelly, a lot of the bigger sporting goods places have them. The LEM brand is good. It's what I've been using too.

If you have a good butcher shop around ask them. Dad gets hog casings from a butcher at deer processing time. It'll cost you almost 40.00, but there's a ton in there. Usually in real salty water. Won't even freeze in the freezer, but they last for a long time.

Bbqgoddess
What is your first sausage plan? Brat, hotdog, ring, polish, summer sausage, meat sticks, breakfast links,etc. I see you have plenty of help but thought I would add what I use if I knew what you are making first.

Here are some sites I have ordered from -
www.butcher-packer.com
www.sausagemaker.com
www.alliedkenco.com

Marty,
Thanks for the links, I know one of them is gonna be brats... the rest are bouncing around in my head at a fast rate of speed...

Kelly, a lot of the bigger sporting goods places have them. The LEM brand is good. It's what I've been using too.

If you have a good butcher shop around ask them. Dad gets hog casings from a butcher at deer processing time. It'll cost you almost 40.00, but there's a ton in there. Usually in real salty water. Won't even freeze in the freezer, but they last for a long time.

Yes what I wouldn't give for a GOOD butcher shop... none around here at all.. the last lone one I knew of closed, people just would rather go to a super target and shop than a quality butcher... sigh.. Im pretty sure the words "deer processing" no one around here has heard of unless they are talking about editing a PETA commercial.... :lol:

I can't wait to see the results of your work. Remember to put lots of fat in the sausage 25-30% is what I do. Grind and Mix well at near freezing temps to get a good bind then stuff. They will be fabulous :sausage:

bwhahahahah
I found em at our Bass Pro shops out here.. its 30 miles up the road.. but well worth the trip!! :nana2::nana2:

This is good to know. Thanks Kel. I too should have my new grinder/stuffer by Thursday. You go girl!! I'm gonna be looking forward to some 'o your sausage ya make. Super cool if it's 30 from you it's only 50 from me!
Slainte!! All of our butchers in my area, say they order online, and that's the only place to get the casings, in my town. :noidea:

Good luck, Kelly! You'll enjoy your new hobby and the family will even enjoy helping.

Bbqgoddess
For brats I use to use natural hog casings that were 32-35mm; now I use 29-32mm. The price of the 29-32mm is higher, better quality (have less "tough" casings to bite through) and seem to have less holes or tears. Most of all I want to stress "Size Matters" (they fit in the standard bun better)!!!

Bbqgoddess
For brats I use to use natural hog casings that were 32-35mm; now I use 29-32mm. The price of the 29-32mm is higher, better quality (have less "tough" casings to bite through) and seem to have less holes or tears. Most of all I want to stress "Size Matters" (they fit in the standard bun better)!!!

Thanks Marty, I am going tomorrow and I will check out the sizes. :nana2::banana_smiley:

Ryan, I am hoping to have some brats for Saturdays lunch at the speedway! keep your fingers crossed!!!

t-5 and counting!!

Thanks Bman & BG, I am sooo excited! I cant wait to start this new obsession... just pray the truck doesnt get stuck at some seedy truck stop and fall a couple of days behind... ;)

We have another sausage head? Congrats on getting a grinder Kelly. All the best...:thumb:

What kind of grinder did you get, Kelly? Did I miss it some where? :noidea:

Bbqgoddess
What is your first sausage plan? Brat, hotdog, ring, polish, summer sausage, meat sticks, breakfast links,etc. I see you have plenty of help but thought I would add what I use if I knew what you are making first.

Here are some sites I have ordered from -
www.butcher-packer.com
www.sausagemaker.com
www.alliedkenco.com

Thanks for the references, I've ordered some casings from Sausagemaker. I'm still working on my chorizo recipe, so someday I'll get a chance to actually do some stuff.