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Preparing sheep casings.
Posted:
Wed Sep 06, 2006 10:30 amby Rough Country Boy
Gidday
I am going tobe killing a sheep soon and will bone out the shoulder to make some sausages.
I don't have any casings and was wondering if I could use the small intestines of the sheep that I kill. I have tried doing some searching here but always seem to get lost so I know this must be asking someone to repeat themselves, but I would very much appreciate it if you could run through the process again for me.
Posted:
Wed Sep 06, 2006 12:07 pmby Oddley
Here is the method described from Jane Grigsons book.Jane Grigson wrote:Charcuterie handbooks now instruct you to take the basket
of intestines to the nearest river or stream where they can be
washed in plenty of water. Lucky the farmer's wife who has a
bath, because this process is heavy and boring. You start
with the stomach and large intestine (gros boyau, consisting
of the rectum and colon), cleaning, scraping, outside and
inside, removing the inner mucous lining. The small
intestine is trickier (le menu) — it needs a small piece of wood
to turn it inside out. Divide it into lengths first, it's much
easier, then scrape and wash it until it's transparent. If you
have taps, you can fit the lengths on like hosepipes to wash
them thoroughly. Knot one end of each piece of small
intestine, in preparation for sausage making, then leave
everything covered with salt until you need it.
If you do use your own casings. I would be interested in the description of your experiences of how you did it and how it turned out.
Posted:
Wed Sep 06, 2006 3:57 pmby sausagemaker
Gidday Rough Country Boy
Oddley has outlined the process but is it real worth it, boy they will stink & you need to be scrupulously clean.
Check out how much they are first I think you might be surprised how cheap they are compared to the work involved.
Regards
Sausagemaker
Posted:
Wed Sep 06, 2006 4:02 pmby saucisson
Ah yes, but he will be able to say he made sausages all from his own sheep. Me, I'd buy in too
Dave
Posted:
Thu Sep 07, 2006 1:38 amby Lance Yeoh
I tried cleaning hog intestines once, when I could not get my hands on some proper casings. I almost passed out from the stink. It's just not worth it!
Posted:
Thu Sep 07, 2006 12:33 pmby Big Guy
Some jobs it's just better to pay someone else to do and IMHO making casings is one of them.
Posted:
Thu Sep 07, 2006 6:49 pmby Rough Country Boy
Gidday
Well blessama sole. It almost looks like ewe jokers are trying to put me off from doing this stinking filthy smelly little job.
Well I guess that would be why too.
I might still have a look at doing it anyway. I will let you know if I do.
Posted:
Fri Sep 08, 2006 10:33 amby tristar
Hi Jack,
I'm with Dave on this one, just think of the satisfaction to be gained from really producing your own sausages! Not many people do it the old way any more, and if you documented the experience and shared with every body here, think of what you would be passing on to another generation!
I say go for it!
Best Regards,
Richard
Posted:
Sat Oct 28, 2006 8:57 amby Rough Country Boy
Gidday
Well bugger that bloody hacker.
When I needed ewe jokers you weren't there. I couldn't find the details of how to do this so just made crumbed sausages instead.
I have to make some more now because the Grandchildren ate them all and came back askin for Samoa.
I think I will just stick to the crumbed ones as it was a dirty smelly stinkin yucky job when I tried to clean that guts out, and if the crumbed ones were so good and went so fast why change. I actually used spiced chicken coating to crumb them with too.
Posted:
Fri Nov 03, 2006 3:27 amby Lance Yeoh
Rough Country Boy wrote:Gidday
Well bugger that bloody hacker.
When I needed ewe jokers you weren't there. I couldn't find the details of how to do this so just made crumbed sausages instead.
I have to make some more now because the Grandchildren ate them all and came back askin for Samoa.
I think I will just stick to the crumbed ones as it was a dirty smelly stinkin yucky job when I tried to clean that guts out, and if the crumbed ones were so good and went so fast why change. I actually used spiced chicken coating to crumb them with too.
Rough Country Boy, I know what you mean.