First time making cased sausage

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First time making cased sausage

Postby Gerry D » Thu Sep 11, 2014 1:39 pm

I am going to make italian style sausage from Charcuterie and had a few questions. Does pork picnic shoulder have enough fat? I have pancetta and fat back available if I need to add extra fat. I plan on purchasing my casings from butcher packer. What would be the best type of casing to use for grilling? I was planning on using hog casings but they have a number of other kinds. Thanks. Can't wait to get started!

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Re: First time making cased sausage

Postby Thewitt » Thu Sep 11, 2014 2:35 pm


Welome to the club.

I typically end up adding back fat to shoulder because it's very lean here. I like about 30% fat in my sausage.

Hog casings are certainly best for grilling without a doubt.


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Re: First time making cased sausage

Postby wheels » Thu Sep 11, 2014 3:50 pm

For sausage where the casing is to be cooked and eaten, hog's or sheep's casing is the norm - sheep's are thinner and more tender, hog's are larger and easier to handle, but not as tender as sheep's.


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Re: First time making cased sausage

Postby NCPaul » Thu Sep 11, 2014 10:45 pm

I would suggest leaving out the red wine vinegar, it gives the sausage an odd taste and hurts the texture. Let us know how it works for you. :D
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