am new at this sausage making stuff. Yeah, you see what I did there lol
anyway, looking to make those very flavorful Polish meat sticks called kabanos or Kabanosy. All the recipes I am seeing, they use the 18 to 22 mm natural sheep casings. The sausages available in the store are about the diaeter of a pencil. I am thinking the 18 to 22mm casings way too big. any suggestions? I am assuming the commercial sausages are even in a casing. how else would they retain the shape?
commercially there are the thin ones about a pencil thickness, but also some that are about half inch diameter. am really looking to make the thin ones. so any help appreciated