Sausage Cases
Ingredients
Directions
Prepare the casings
Empty the intestines without tearing them.
Wash the intestines.
Cut the intestines into 2-yard lengths.
Turn and clean
Take a small, smooth, round stick.
Fasten one end of the case to the stick.
Turn the case inside out.
Wash the case thoroughly.
Scrape the case clean.
Soak the case 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.
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The step that matters
Emptying the intestines without tearing them. A torn casing leaks and fails during stuffing, so the intestines must stay intact while they are emptied and cleaned.
“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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