www.sausagemaking.org

I'm new to the forum and to sausage making, live in Malaysia and need a halal sausage that is flavorful and doesn't leave my non-Muslim customers wishing it was full of pork!

I just bought a nice electric grinder and have been reading like mad, and am ready to start experimenting.

I am thinking about beef with dark meat chicken, along with chicken skin.

Pretty sure I'll be adding rusk - will have to make my own - and will likely go with a fairly simple garlic spice mix for starters.

I'm after a halal sausage with lots of flavor, a coarse texture, and great snap and mouth feel.

I have not located halal casings yet, but I assume I'll have to use collagen to get a 28mm sausage.

Any suggestions, recipe ideas, or other guidance is appreciated.

Thanks,

-t

you may want to look into beef casings, I don't know if you'll get the snap you're looking for from synthetic casings.

Since I will likely have to mail order any casings anyway, I suspect I can use anything if I can find a halal source. I am happy to do research without halal casings, but eventually I will need to go there.

I found a supply for sheep casings locally, but they are very small.

-t