Mahogany Fibrous Sausage Casings
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Mahogany Fibrous Sausage Casings
Stuff it.
To make your own summer sausage, salami, bologna, or other cured sausage, you'll need casings. These fibrous ones are non-edible and string tied at one end -- simply soak the casings in warm water for 20-30 minutes prior to stuffing. To cook, put your sausage in an oven at 170-185 degrees F, or smoke them in a smoker until the internal temperature reaches 165 degrees F.
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To make your own summer sausage, salami, bologna, or other cured sausage, you'll need casings. These fibrous ones are non-edible and string tied at one end -- simply soak the casings in warm water for 20-30 minutes prior to stuffing. To cook, put your sausage in an oven at 170-185 degrees F, or smoke them in a smoker until the internal temperature reaches 165 degrees F.