I made some Italian sausages recently, using Penzey's mix and
collagen casings. I cooked them by pricking with a needle,
then steaming in water, and finally allowing the water to boil
off and searing them. From there they went into a pot of
spaghetti sauce to simmer further.

While in the sauce, the casings split and came off. I'd like
to avoid this in the future (I like the "bite" of casings).

What did I do wrong?

--
Mark Shaw contact info at homepage --> http://www.panix.com/~mshaw
================================================== ======================
Jane's Law: The party in power is smug and arrogant;
the party out of power is insane.

"Mark Shaw" > wrote in message
...
> I made some Italian sausages recently, using Penzey's mix and
> collagen casings. I cooked them by pricking with a needle,
> then steaming in water, and finally allowing the water to boil
> off and searing them. From there they went into a pot of
> spaghetti sauce to simmer further.
>
> While in the sauce, the casings split and came off. I'd like
> to avoid this in the future (I like the "bite" of casings).
>
> What did I do wrong?

Well, this is just a guess...perhaps you overstuffed them and thus stretched
the casing too much?

R'gards!

Paula

Mark Shaw wrote:

> I made some Italian sausages recently, using Penzey's mix and
> collagen casings. I cooked them by pricking with a needle,
> then steaming in water, and finally allowing the water to boil
> off and searing them. From there they went into a pot of
> spaghetti sauce to simmer further.
>
> While in the sauce, the casings split and came off. I'd like
> to avoid this in the future (I like the "bite" of casings).
>
> What did I do wrong?
>

Perhaps you overfilled them. Were they packed loosely enough so
that they could be easily twisted into links without resistance?

--
Reg email: RegForte (at) (that free MS email service) (dot) com

(Mark Shaw) wrote:
>
>I made some Italian sausages recently, using Penzey's mix and
>collagen casings. I cooked them by pricking with a needle,
>then steaming in water, and finally allowing the water to boil
>off and searing them. From there they went into a pot of
>spaghetti sauce to simmer further.
>
>While in the sauce, the casings split and came off. I'd like
>to avoid this in the future (I like the "bite" of casings).
>
>What did I do wrong?

Collagen casings tend to split... next time use real casings.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"Mark Shaw" > wrote in message
...
> I made some Italian sausages recently, using Penzey's mix and
> collagen casings.
>
> While in the sauce, the casings split and came off. I'd like
> to avoid this in the future (I like the "bite" of casings).
>
> What did I do wrong?

Never had good luck with collagen casings. I use the natural only

Penzy's makes good spice mixes, but all a touch of your own to it. I like
to add rosemary. I make it with wine and cheese also. You will find more
sausage info on my web page.
Ed

http://pages.cthome.net/edhome

"Mark Shaw" > wrote in message
...
> I made some Italian sausages recently, using Penzey's mix and
> collagen casings. I cooked them by pricking with a needle,
> then steaming in water, and finally allowing the water to boil
> off and searing them. From there they went into a pot of
> spaghetti sauce to simmer further.
>
> While in the sauce, the casings split and came off. I'd like
> to avoid this in the future (I like the "bite" of casings).
>
> What did I do wrong?
>

I suspect that you overstuffed the links. Perhaps the collagen casings were
a factor too - I have never used them but perhaps they are more prone to
this. Do you have a specific reason for avoiding the natural casings? Most
sausage makers think they are much superior.

How did you like the Penzey's spice mix? I have tried their polish and
breakfast sausage spice mixes and found them very wimpy - the result was not
as seasoned as I would like.


--
Peter Aitken

Remove the crap from my email address before using.

In article >,
Steve Wertz > wrote:
>On 7 Jan 2004 19:17:43 -0500, (Mark Shaw) wrote:
>
>>I made some Italian sausages recently, using Penzey's mix and
>>collagen casings. I cooked them by pricking with a needle,
>>then steaming in water, and finally allowing the water to boil
>>off and searing them. From there they went into a pot of
>>spaghetti sauce to simmer further.
>>
>>While in the sauce, the casings split and came off. I'd like
>>to avoid this in the future (I like the "bite" of casings).
>
>It's seems odd that the casings went through initial, full cooking and
>searing and only split after you sliced them and put them into the
>sauce.
>
>Perhaps they slipped off?

No, they definitely split, along the long axis. And I didn't
slice them, I just left them whole when I put them in the sauce.

I think those who said I probably overstuffed them are on the
right track. I'll try correcting that next time -- I also have
some natural casings I'll try.

--
Mark Shaw contact info at homepage --> http://www.panix.com/~mshaw
================================================== ======================
"How can any culture that has more lawyers
than butchers call itself a civilization?" - Alton Brown

In article m>,
"Peter Aitken" > wrote:
>
>How did you like the Penzey's spice mix? I have tried their polish and
>breakfast sausage spice mixes and found them very wimpy - the result was not
>as seasoned as I would like.

I found the breakfast and Italian okay. As Edwin Pawlowski noted,
adding a bit of additional whatever to the mix would be a good
idea.

Pensky's also sent me a sample of Italian salad-dressing mix -- I
liked that quite a lot, and will order more.

--
Mark Shaw contact info at homepage --> http://www.panix.com/~mshaw
================================================== ======================
"How can any culture that has more lawyers
than butchers call itself a civilization?" - Alton Brown

Mark Shaw wrote:
> In article m>,
> "Peter Aitken" > wrote:
>
>>How did you like the Penzey's spice mix? I have tried their polish and
>>breakfast sausage spice mixes and found them very wimpy - the result was not
>>as seasoned as I would like.
>
>
> I found the breakfast and Italian okay. As Edwin Pawlowski noted,
> adding a bit of additional whatever to the mix would be a good
> idea.
>
> Pensky's also sent me a sample of Italian salad-dressing mix -- I
> liked that quite a lot, and will order more.
>

Forget about those mixes (salt, coloring, crap, et cetera,) stick with
fresh ground spices.

Also, I use hog casings for my sausages, and if you over stuff them, the
casing breaks while being stuffed.

What you need to do is poke tiny holes every time you flip your link.
Some flavor comes out, but also much of the fat. I use one of those corn
holders that have two sharp prongs.

HTH,

Rich

--
---------------------------------------------------------------------

Dum spiro, spero. (Cicero) As long as I breathe, I hope.

On 08 Jan 2004 00:47:20 GMT, (PENMART01) wrote:

>(Mark Shaw) wrote:
>>
>>I made some Italian sausages recently, using Penzey's mix and
>>collagen casings. I cooked them by pricking with a needle,
>>then steaming in water, and finally allowing the water to boil
>>off and searing them. From there they went into a pot of
>>spaghetti sauce to simmer further.
>>
>>While in the sauce, the casings split and came off. I'd like
>>to avoid this in the future (I like the "bite" of casings).
>>
>>What did I do wrong?
>
>Collagen casings tend to split... next time use real casings.

Where do you get your sausage-making supplies? I have the Kitchenaid
meat grinder and sausage stuffing attachment but have never tried
making sausages before. Sounds like something I might enjoy, and am
sure that HWMBO <giggle> would enjoy the efforts too! I do realize
that the KA attachments aren't really optimal, but heck, I've got em,
may as well use em.

thanks,
Lisette in Sacramento

(Lisette) wrote:
>
>>(PENMART01) wrote:
>
>>(Mark Shaw) wrote:
>>>
>>>I made some Italian sausages recently, using Penzey's mix and
>>>collagen casings. I cooked them by pricking with a needle,
>>>then steaming in water, and finally allowing the water to boil
>>>off and searing them. From there they went into a pot of
>>>spaghetti sauce to simmer further.
>>>
>>>While in the sauce, the casings split and came off. I'd like
>>>to avoid this in the future (I like the "bite" of casings).
>>>
>>>What did I do wrong?
>>
>>Collagen casings tend to split... next time use real casings.
>
>Where do you get your sausage-making supplies?

http://www.alliedkenco.com


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."