by tristar » Mon Aug 07, 2006 5:45 am
Hi Staggalee,
Welcome to the forum.
Whatever you do don't try as I once did, to poach an emulsified sausage in a collagen casing, things like hotdogs and keilbasa! the collagen will expand with the heat and water and become very loose!, they are ok for hot or cold smoking though, so that is how I normally prepare my emulsified sausages now if they are in collagen.
For fresh sausages they are just fine although they are more difficult to link into a traditional string, although it can be done if you don't over stuff them.
Good luck and don't forget to show us your efforts, don't worry if they don't turn out as you expect the first time, just persevere, it is well worth it!
Regards,
Richard