I saw there are a few threads on sausage casings already in the forum. The word on the street (ie Chowhound) seems to be most butchers who make sausage sell the casings. Well and good!
What about collegen casings though? I want to make fish/sea food sausages for my pescitarian lady-friend, and pork and cow gut simply won't do. Can anyone help me? Does anyone know where I can find these other than ordering massive amounts online? I saw an IGA in Rawdon sell them once upon a time but when I asked they looked at me like I was crazy (might have been my accent). I appreciate any help. I'm in NDG but am willing to get around Montreal for this culinary quest.
Invite a friend to chime in on this discussion.Email a Friend
by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...
by Joey Skladany | As a self-proclaimed sauce connoisseur and fan of barbecue varieties specifically, I was more than...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.