Sausage Cases
Ingredients
Directions
Prepare
Empty the intestines without tearing them.
Wash the intestines and cut them into 2-yard lengths.
Turn and clean
Take a small, smooth, round stick and fasten one end of the case to the stick.
Turn the case inside out.
Wash thoroughly, scrape clean, and soak in salt water until ready to use.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Intestines
- Serve as the natural casing that holds and shapes the sausage filling.
- Salt water
- Keeps the cleaned casings pliable and stored until ready to use.
The step that matters
Empty the intestines without tearing them. A tear in the casing lets filling leak out during stuffing and cooking, so the delicate membrane must be handled gently from the start.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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