Casings for Andouille

Discussion in 'Sausage' started by tjkoko, May 1, 2014.

  1. What's the preference here, hog casings or Beef Middles as indicated here?????
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Over-stuffed standard sausage casing

    Large hog casing 46+

    I have heard of the middle cow casing being used, even doubled, but except for a few chefs and a few blogs, I don't remember it ever happening that way. I even ordered hog bungs to use because that's what I remembered. The large intestine of the hog. Well believe me, hog bungs ain't what I remember seeing or smelling!

    The nice thing about doing it yourself, you can get exactly what you want. You just have to know what that is. Wish I had known about hog bungs 50.00 earlier....LOL You live, you learn.

    Heres another andouille made with 46+ hog casings.

    The last one was smoked to 155 I think then shocked in and ice bath, it sucked..... rendered the fat as you can see in the cut-away vice the above slices.
    Last edited: May 1, 2014

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