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So you've decided to make sausage at home, this is the starting point - prepping the casing.
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Hi, everyone. Welcome back to Le Gourmet TV. Today we’re going to start a series of segments on making sausage at home. And the first thing you need to do when you’re making sausage at home is prep your casings. Now, we’re using a natural hog casing here and this is a medium hog casing. It’s something that is readily available always in my area. You can get other sizes of casings from other animals, and each sausage style has a casing size that is recommended or that is traditional. I end up just using medium hog all the time because it’s always available to me.
So this comes packed in salt, it’s still quite pliable and the first thing you need to do is take the casings that you need for your recipe, and rinse them in water to wash most of that salt off and just to make them a little bit more soft so that you can move on to the next section.
So in a bowl, in the sink, so you just want to run cold water over them in order to get that salt off. And let the water run for a little while and just sort of pour the bowl out, and refill. It won’t take a whole lot of water to make this happen, but you do want to get all of the salt off. And the only terrifying thing about this for me is getting my hog casings all in a knot. It has happened a couple of times but they are fairly easy to unknot. And if the knot is too tight, you just cut that bit of casing out. Great, so I’m just going to let that soak for about a half an hour and make sure that we get all of that salt off.
Ok, so our casings have soaked in cool water for half an hour. Now what you want to do is just rinse them through one more time just to get the salted water out of the bowl. And you want to use cool water for this.
Now, you want to get one casing out of this mess. I’ve got four or five casings in here because I’m going to be doing a lot of sausage. So you pull one casing out and that’s what it looks like. And in this bowl that’s still on the sink, you want to open up one end of the casing and although you might think it’s really delicate, it’s not as delicate as you might imagine.
So I’ve got one end of the casing open. What you want to do is, with cool water again, just a little bit of a dribble and you want to get the water into the casing. And what you’re trying to do now is flush any salt that’s inside the casing out. And just repeat that process for all of the casings that you are going to use.
So I’ve got these rinsed, inside and out, they’re still in a bowl of cool water where you want to keep them under water until you’re ready to use them. And learn from my mistake. Take one end of the casing and drape it over the edge of the bowl so that you are going to always find an end, very important.
So at this point, for every cup of cold water that’s in this bowl, you want to put a cup of white vinegar. So what the white vinegar does is it makes the casing a little bit softer and more transparent. And the more transparent your casing, the better your sausages are going to look. So, now that you’ve got your casings ready, let’s move on to making sausages in the next segments.
Thanks for stopping by at Le Gourmet TV. Hope to see you again soon.