In article >,
Damaeus > wrote:

> Reading from news:rec.food.cooking,
> Lou Decruss > posted:
>
> > On Mon, 26 Oct 2009 17:22:01 -0500, Damaeus
> > > wrote:
> >
> > > I understand your liking. Eckridge makes a "skinless" sausage that I
> > > prefer using for the cajun red beans & rice. I don't like the tough
> > > casings on regular sausage. That skinless sausage makes a nice
> > > topping for pizza, too.
> >
> > I saw a show about how they make those. It was pretty interesting.
> > They stuff and bake them. Then strip the plastic casings away.
>
> I figured it had to be some procedure like that. And I think "natural
> casings" are intestinal linings, aren't they? I'm opposed to eating
> those.
>
> Damaeus

For the most part, yes, sausage casings are usually sheep, beef or pork
intestines, but a lot of smoked sausage makers use manufactured collagen
casings. Sausage making suppliers sell them. I can order collagen
casings on line or get them locally at Cabelas.

I just mostly use pork intestines. I guess I'm so used to having eaten
them for so many years, I don't think about it. <shrugs> They are quite
clean.
--
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