The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Skins

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KMIAA's picture
KMIAA

Skins

I'm not sure if I'm posting in the right place.  Hope so.  Does anyone know of a online source that sells skins for stuffing sausage.  Since I've never bought them online before, am looking for a place that is reliable.  I can't find them in Athens, GA.  I thought they would be easy to find.  I had no problems when I lived in NY.  I could purchase them at our local supermarket.  Also, if anyone makes their own sausage, do you use the real or synthetic skins?  Thanks in advance for any help I can get.

naschol's picture
naschol

These are two places we have ordered from with success. 

http://www.sausagemaker.com/

http://www.butcher-packer.com/

 

Nancy

KMIAA's picture
KMIAA

for the quick reply.  Will check out those sites.

HeidiH's picture
HeidiH

Next door, over here in Columbia, SC, I found the local country meat stores would would sell it to me over the counter by the foot.  It helped to grease the skids if I also bought some of my ground pork from them.   They don't normally sell it retail but if you tell them what you are doing they will often sell you some -- or even give you some.  You may also find someone to talk sausage-making with, since these places are often proud of their own recipes.  Oh, how I miss the onion sausage the recently closed meat market nearby had.  I think they used lots of sweet onions in the mix.

qahtan's picture
qahtan

 In the past I have bought natural hog casings, ( normal sausage size) from the local supermarket in small containers I suppose about a pound.

 quite cheap.

 they are packed in salt, so you have to soak them for a while first,, I don't know if you already know these bits about making sausage that I found from expearience, but I will carry on and hope it helps.

We, my friend who used to sausage maker #2, and I found that the actual sausage meat(filling) needed to be a little salty to start, when we thought we had every thing ready to fill the skins we fried a small patty to taste and adjusted if needed.

Don't feed too fast or too full and try and get the sausage even.  when finished feeding just jiggle and squeeze a little  here and there to even out the size.

Then we linked our sausages like regular size, but then one needs to hang then over night if possible so that the skins settle..

 if you intend to fry your sausage and you haven't hung them you will find your skins will burst..

 I hope you enjoy making them,, and I hope this has helped...

                                                                             qahtan

 

KMIAA's picture
KMIAA

I want to experiment with making Hot Italian Sausage.  I want to "try" and get the flavor of sausage that I am used to buying in Upstate NY.  When living there I simply loved Garafolo's Hot Italian Sausage.  I'm sure I won't be able to replicate their recipe but I'm not satisfied with the tast of the sausage that I am currently buying.  I buy my meat locally in Athens, GA, at a supermarket.  I'm not sure if there are local meat markets here.  I haven't come across any.  So am thinking right now to make loose saugsage without the casings to see what flavor I will get trying different recipes.  Once I get to where I want to be, then I'll go for the casings.  Thanks for all who answered my question.