you know what they say about sausage......

eat it, but don't think too much about how it's made.

i love klement's natural casing weiners and cheddar brats, from milwaukee. whilst eating a couple i grilled up yesterday, i looked at their website. cool, no problemo. however, i wanted a little bit of info about the natural casings klement uses. natural casings, of course, make for a far better hot dog.

but then i googled "hog casing". BIG mistake. i found a link to the supplier of klement's casings- and learned far, far more than i cared to, about those snappy casings.

yikes.

links to videos showing parts of the hog casing-making process:
http://www.wolfsoncasing.com/vid1.MPG
http://www.wolfsoncasing.com/vid2.MPG

uh, interesting.

i still like natural casing sausage- but i'll never look at it the same way again. LOL.

Hey, man... they don't come off the casings tree

Incidentally, I love that Wolfson has this posted right on their website. It's no dirty secret and it shouldn't be treated as such.

Klement's makes some good stuff. I've got a couple of lbs. of their Stadium Cooked Brats in my freezer in KC. Wish I could get them in Montréal...

Boy, wish I could source some Wolfson lamb casings. Wouldn't that make a *great* wiener casing??

Geo

I am more partial to Usingers.

Honestly, when you are making your homemade sausage, why not use the chittlins for casings? After all, they are free.

Geo, that is good.