Howdy! Even though I have a full harvest of veg and fruit ahead of me, I have a notion to rush into hell and try my hand at sausages this month.
The advice I need is what sort of casings should I buy? Brands? Any thoughts on collagen casings? Any thoughts on what sausages I should start with and then move up to? I have a kitchenaid with a sausage grinder fitting. I have had one go at it and made a giant mess with it spitting out randomly out into the kitchen space - versus to my bowl. Any thoughts on what may be going on there?
I was thinking andouille. It sez pork casings. Huh?
I have only made casingless sausage like italian (loose) and chorizo.
If you are feeling snappy, I will gratefully take a beloved recipe too.
Yep. I don't ask much.