Exactly, Here it's all about cane sugar and cane syrup. I was in the service before I learned Log Cabin was not maple syrup. Now I buy a a 1 1/2 gals and have it shipped each year. Didn't used to be so much till I started curing, brining, and cooking here. They taught to me the reason for #2 grade.I am so used to cooking with maple syrup it isn't a big thing to me. I suspect it is like my reaction to molasses. I never heard of it until I was an adult cooking. Now it is a favourite ingredient.
Thanks! Yes they are 1/2 inch collagen casings.
Disco, your breakfast sausage looks delicious! Are those collagen casing? what size do you use for breakfast sausages?
Thanks for the points, Larry.
Really nice looking Sausage Disco.
POINTS
Larry
I love maple sugar but I use it in rubs and dry cures. I haven't tried it in sausage. I would think it would be tasty and it would only be too sweet if you over did it.Sounds good I think I will have to try and make some.
Just wondering I was in the store yesterday and saw maple sugar. Do you think that would be any good or would it be to sweet
I had some problems the first couple of times, too. I found that if I was careful not to overfill the casings, life went a lot easier. It makes it easier to twist them off. Then, I gave up trying to tie or clip them into individual sausages. I twist them at the length I want and cut at the twist and let the ends open. If I haven't overstuffed the casings, I don't get a "bow tie" effect when I cook them.
I love making sausage but I had/have a hard time with the collagen casings.....never could get them to work...any hints you can give?
Pete
Har! They have to be easy, I did them!
I got to do this, just haven't had the nerve, but I think you
may have pushed me over the edge.
I thank you Sir.
Keep on smokin' Ed