Jeffinn
New member
I keep hearing some of the same things repeated over and over. So here's a few of the sausage making myths (according to me) that I've heard repeatedly in other forums.
- Myth #1 - Collagen casings are tough, they don't stick to the meat, they don't have a good snap, they're too chewy.I've done a few hundred pounds of sausage snack sticks and I've used collagen casings for all of them. I've never once had collagen casings peels away, or lack great snap. I have not had the need to switch to sheep casings to get that great snap or that great color. Maybe I'm just lucky
- Myth #2 - All hog casings are created equal. This simply isn't true. There are vast differences in the quality of casings from one manufacturer to the next. If you had alot of trouble stuffing your sausages the last time you made sausage then consider another source for your casings.You may spend a little more but you'll enjoy the process much more with a higher quality product.
- Myth #3 - Spices are Spices. Since most of the flavor for your sausages is coming from your spice mix, you should attempt to use the freshest spices available. Spices lose their flavor rather quickly once they're ground so if you're still using that special spice that you bought back in 1995, pitch it and get a new batch. Spices are cheap and the extra flavor boost that your sausage will get from the fresh spices is well worth the few dollars spent.
