Friends Don't Let Friends Eat Sausage Casings

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I'll admit I was pretty clueless on this until my brother in law educated me on this stuff (whatever it is). I would unwrap sometimes - sometimes not. Since looking into his claims, I'm fanatical about it now - I de-skin all commercial stuff (natural casings are rarer and rarer). The local home grown sausage maker doesn't order by the ton - the big commercial guys do - I've bought expensive, and cheap - the same stuff for these sausage casings. The 3 pound weight deal - it actually holds 5 but I couldn't get them to stack for the shot.

https://youtu.be/99GyQaUllL4

Good luck with your eating! We love it here on the Walter George reservoir in Alabama!
 
I can see the benefit of eating the sausage casing (for the "high fiber" cellulose content). And the casing doesn't contain carcinogenic processed meat, heart-damaging saturated fats, and floor sweepings like the insides of a sausage. So the proposed solution is that we just peel the outside casing off and throw away the insides like in the end of the video? Seems kind of expensive.
 
If you want high cellulose fiber, cardboard is cheaper and easier to chew :wink: :lol:

and probably more healthy too.

Harvey
SleepyC :moon

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hardee":2beu9zls said:
If you want high cellulose fiber, cardboard is cheaper and easier to chew :wink: :lol:

and probably more healthy too.

Harvey
SleepyC :moon

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Really can't disagree with that or the above. Now that I no longer make it, it's probably past time to give up the whole sausage deal. No telling what's in the commercial stuff.
 
I must confess I really like a good 'tube steak' but I only buy those in natural casings -- easy to find in Southern Oregon -- but I'm not sure I want to know what is in them.
 
Karl Konecny":1fxl35be said:
I must confess I really like a good 'tube steak' . . . but I'm not sure I want to know what is in them.
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They always say, "There are two things you should never see being made: sausage and law."

I worked in a meat packing plant before I went to law school, became a lawyer, and worked in a state legislature. I've got some stories. All things considered, the sausage making was slightly worse.
 
I confess to being a long-time home sausage maker! I mostly use natural hog casings, but occasionally collagen casing, all purchased from one of the two or three reputable companies selling supplies for home sausage makers, butcher-packer.com in Madison Heights, WI, and thesausagemaker.com in Buffalo, N.Y. Both natural and collagen casings are safe to eat, not so plastic or cellulose. Of course, never order sausage casings from a company on ebay!
 
Pat Anderson":3gdytzni said:
I confess to being a long-time home sausage maker! I mostly use natural hog casings, but occasionally collagen casing, all purchased from one of the two or three reputable companies selling supplies for home sausage makers, butcher-packer.com in Madison Heights, WI, and thesausagemaker.com in Buffalo, N.Y. Both natural and collagen casings are safe to eat, not so plastic or cellulose. Of course, never order sausage casings from a company on ebay!
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Looks like the sausage maker didn't make it through Covid Pat. Butcher-packer did though.
 
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