rocksaplenty Posted April 27, 2006 Report Share Posted April 27, 2006 Does anyone know a good supplier of sausage skins? Or has anyone made their own skins from rabbit or deer intestines - is it possible? Quote Link to comment Share on other sites More sharing options...
Kenzie Posted April 27, 2006 Report Share Posted April 27, 2006 I would think if you was to speak to your local butcher he would sell you the skins you need! He may also make your sausage for you at a very small cost. Quote Link to comment Share on other sites More sharing options...
henry d Posted April 27, 2006 Report Share Posted April 27, 2006 These didn`t need skins http://forums.pigeonwatch.co.uk/forums/ind...showtopic=16161 but if you want there are loads of websites,just google sausage making.They do mail order,I would give you the link but it`s at work There`s a link in the post to a photo of the sausages too Quote Link to comment Share on other sites More sharing options...
Rob G Posted April 30, 2006 Report Share Posted April 30, 2006 It would be nearly impossible to make your own,you have to pass the intestine through a set of rollers(like a mangle) to get all the contents out.Your local butcher would be able to help you or if you have a slaughterhouse near by even better.Pigs intestines are the best.A lot of companys use synthetic ones now Quote Link to comment Share on other sites More sharing options...
Davej Posted April 30, 2006 Report Share Posted April 30, 2006 Usualy washed through with cold water using lancers then washed again with sanitiser (years ago water & bleach) dryed then salted to keep, rolled and tied into hanks of five casings or skins known to most ,hog or sheep are the most common. Harder bros sell them to the trade but if you only want one or two then your local butcher.synthetic skins are still made from animals cow usually i have a few of these somewhere last for years if kept dry. Quote Link to comment Share on other sites More sharing options...
Lord Geordie Posted May 4, 2006 Report Share Posted May 4, 2006 Beleive it or not you can buy them on!! You geussed it that rather LARGE online auction site They do both the Collogen one AND the pig intestine one I think it's about £15 for 80 meters of it thats over 100lb of sausages :unsure: LG Quote Link to comment Share on other sites More sharing options...
bertie Posted June 11, 2006 Report Share Posted June 11, 2006 If you have an old fashioned local butcher near you he will not only supply them for you but will make them too, well for a couple of pounds in weight for hisself. I know thats what my father used to do. Quote Link to comment Share on other sites More sharing options...
stirky Posted June 16, 2006 Report Share Posted June 16, 2006 The last roe i shot, i took both shoulders and a few more bits off the neck etc, total weight 5lb, to my local butcher. He minced it with some pork, charged me £5 and i got back nearly 10lb of vennison/pork sausage. they are soooo tasty Quote Link to comment Share on other sites More sharing options...
henry d Posted June 16, 2006 Report Share Posted June 16, 2006 The last roe i shot, i took both shoulders and a few more bits off the neck etc, total weight 5lb, to my local butcher. He minced it with some pork, charged me £5 and i got back nearly 10lb of vennison/pork sausage. they are soooo tasty Yeah right.........He sold the stewing venison at £6/lb and gave you the cheapest beef and floor sweeping bangers Only kidding Quote Link to comment Share on other sites More sharing options...
Deer Man Posted July 8, 2006 Report Share Posted July 8, 2006 This site sells every thing you need. http://www.sausagemaking.org/acatalog/Casings.html Quote Link to comment Share on other sites More sharing options...
henry d Posted July 11, 2006 Report Share Posted July 11, 2006 This site sells every thing you need. http://www.sausagemaking.org/acatalog/Casings.html I love that site especially the forum, one of the topics is titled "Salami Virgin" OOoh Er missus. Quote Link to comment Share on other sites More sharing options...
henry d Posted July 28, 2006 Report Share Posted July 28, 2006 Just made my first batch with hog casings.....almost a disaster but we managed to sort it.The hog casings come in brine and are soaked for a min of 2 hrs and need a little bit of untangling at the start but no probs. Pigeon with thyme and sage Quote Link to comment Share on other sites More sharing options...
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