simple casing questions

Discussion in 'Sausage' started by minn.bill, Nov 12, 2007.

  1. deejaydebi

    deejaydebi Smoking Guru

    I used to love pigs feet until my Mama made them once. Being FEET she scrubbed the little buggers raw. Damned near wore the outter skin off. They tasted good but looked like they were disinigrating in the jar she scrubbed them so bad! It was funny - they almost looked fuzzy.
     
  2. scotty

    scotty Smoking Fanatic

    I have the recipe filed.
    I sure would like someone to find me the ithranitza sausage recipe.

    They were called sausages on crutches.
     
  3. richtee

    richtee Smoking Guru OTBS Member

    Didja google it? What nationality is it?
     
  4. Cologen casings are uasually edible. They are made from the collogen layer just under beef hide, ground up & then extruded to forms for their pre-determined size. other than sizes they come in 2 main types, 1 type for fresh (thinner) & the other that is thicker for smoking that will hold the weight of the product being smoked so it will not tear & wind up on the floor. The larger 2' 3'' etc are usually synthetic casings(non edible).
    For breakfast sausage,slim jims I use 22-24mm sheep casings, 24-26 mm is hot dog size. When using smaller diamater collogen casings, using a STRAIGHT funnel not tapered funnel will facilitate stuffing as collogen has no streatch & will tear. DO NOT SOAK collogen before stuffing, but synthetic you will soak for 1/2 hr warm water I am a Sheep & hog gut guy myself, but use collogen & synthetic from time to time. Hope I didn't lose ya
     
  5. walking dude

    walking dude Smoking Guru SMF Premier Member

    good stuff there coach........

    but don't let Geek with Fire read this.......heehe.......he has ENUFF problems with the material that sausage is stuffed into.........LMAO


    d88de
     
  6. Oopps, looks like my post should of been closer to the collogen Q, sorry. But hey, nothing like a good batch of jellied pigs feet!
     
  7. walking dude

    walking dude Smoking Guru SMF Premier Member

    URP!!!!!!

    dude runs for the bathroom to PUKE


    d88de
     
  8. scotty

    scotty Smoking Fanatic

    Yes I researched it Rich. I could only find Kielbasa listed as czhek sausages. I don't think that is correct although I'm sure they had their own variety of it..
    I know it is definitely a Czechoslovakian thing. I had quite a few czhek friends . My ex is one.

    I only ate them once but my friends spoke of them from time to time.
    Thats all I remember.
     
  9. deejaydebi

    deejaydebi Smoking Guru

    Usually the smaller collegan casings are edible. The larger ones 3 inches and up often are not. They are usually to be torn off before slicing like lunchmeats.
     
  10. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    just got back into town and had to look back at last wksposts .thanks for everyones input.got 4 days off and hope the winds go downthier blowin with gusts to 50mph.gotta fire up the smoker at least once this wknd[​IMG]
     
  11. walking dude

    walking dude Smoking Guru SMF Premier Member

    welcome home

    d88de
     
  12. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    went to the store today to look at calogen casings and could'nt find any but did see some [fiborous casings] arethey the same thing?
     
  13. walking dude

    walking dude Smoking Guru SMF Premier Member

    where's you sausage people when we need em?

    cajun.......goat......djdeb......dacdots........HE LLOOOO



    d88de
     
  14. cajun_1

    cajun_1 Master of the Pit OTBS Member

    Honestly .. I don't know the answer to that question. Sorry.
     
  15. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    To my knowledge (I always reserve the right ot be wrong):

    Fiborous Casing - Is basically non-edible. This would be the type of casing used on summer sausage.

    Collegan Casing - This is a man made product that is edible.

    Natural Casing - Typically used from a pig, sheep or even a cow intestines. This is my personal choice over Collegan, but we all have our own preferences.
     
  16. deejaydebi

    deejaydebi Smoking Guru

  17. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    thanks again everybody,deb those sites were perfect thank you[​IMG]
     
  18. julibelle

    julibelle Newbie

    My mother used to buy ithranitsa from the Hungarian pork store. I gave never seen them again and nobody seems to know what they are. Did you find out anything?
     
  19. julibelle

    julibelle Newbie

    Any news on the ithranitsas?
     
  20. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Welcome to SMF Julibelle and were glad to have you aboard. Can you swing over to roll call and introduce yourself so we can give you a proper welcome and dont forget to fill out your location in your profile so people around your area here can help you find things locally. This thread is 6 yrs old. You might want to start a new thread with your question... you more likely to get better help that way

    Thanks and happy smoking

    Boykjo
     

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