Sausage Casings Recipe
Yield: 1 RecipeRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
Casings can be made from the intestines of beef, hogs, or sheep, the sheep
casings being used for small sausage like wiener-wurst, and the hog casings
for link sausages, and beef for Bologna, sausage, ham sausage, and blood
sausage. Empty as soon as possible, turn inside out and scrape and clean
first the in and then the outside. The cleaning is easy where one has
running water. Soak 24 hours in lime water or lye water, turn, scrape and
rinse again, then salt down and use when needed. When one cannot clean the
casings, good substitutes can be made by stitching up tubes of new
unbleached muslin, 1 1/2 or 2 feet long, and 2 or 3 INCHES in diameter,
when filled. When ready to hang away, rub the outside well with melted
lard, to exclude all air, and sprinkle with pepper.
SOURCE: Twentieth Century cookbook, 1921
Title: Sausage Pie
Categories: Pies, Pork, Meat
Yield: 6 Servings
1 1/2 lb Bulk pork sausage
1 md Onion, chopped (1/2 cup)
1 tb Sugar
1 1/2 ts Salt
1 md Head green cabbage (1 3/4 lb
Cut into large chunks and
Cored).
1 cn (16 oz) whole tomatoes,
Undrained
Pastry for 9-inch one-crust
Pie
2 tb All-purpose flour
1/4 c Cold water
Source from luhu.jp
casings being used for small sausage like wiener-wurst, and the hog casings
for link sausages, and beef for Bologna, sausage, ham sausage, and blood
sausage. Empty as soon as possible, turn inside out and scrape and clean
first the in and then the outside. The cleaning is easy where one has
running water. Soak 24 hours in lime water or lye water, turn, scrape and
rinse again, then salt down and use when needed. When one cannot clean the
casings, good substitutes can be made by stitching up tubes of new
unbleached muslin, 1 1/2 or 2 feet long, and 2 or 3 INCHES in diameter,
when filled. When ready to hang away, rub the outside well with melted
lard, to exclude all air, and sprinkle with pepper.
SOURCE: Twentieth Century cookbook, 1921
Title: Sausage Pie
Categories: Pies, Pork, Meat
Yield: 6 Servings
1 1/2 lb Bulk pork sausage
1 md Onion, chopped (1/2 cup)
1 tb Sugar
1 1/2 ts Salt
1 md Head green cabbage (1 3/4 lb
Cut into large chunks and
Cored).
1 cn (16 oz) whole tomatoes,
Undrained
Pastry for 9-inch one-crust
Pie
2 tb All-purpose flour
1/4 c Cold water
Source from luhu.jp