Beer And Sausages

[PostModern]

PoMo,
The collagen casings available from bakenbrew are synthetic and are edible. These are what a lot of butchers use for their thin sausages but thick casings are also available.

Cheers
Andrew

Thanks, but according to my googling, the collagen is sourced by scraping the insides of cow hide.

 

[braufrau]

Are those synthetic ones edible skins? From my googling I only found paper or plastic ones that are meant for boiled/smoked/otherwise cured product and the skin is intended to be peeled off like salami skin. I'm looking for something cookable that is not derived from guts or collagen for making pescatarian-friendly seafood sausage.

There are such things as cellulose skins but when we tried to source them we could only get
them in $1000 boxes. :blink:
There is a place in the US that sells them in smaller quantities but how much do we like our
vegetarian friends?
www.alliedkenco.com

 

[AndrewQLD]

Thanks, but according to my googling, the collagen is sourced by scraping the insides of cow hide.

That's true, my reference to synthetic was that they were not actually intestines. They are made from a protein derived from cow hide that undergoes some pretty rigorous processing and combined with a vegetable protein to produce the skins, not synthetic, but getting there.
Sorry for the misleading post.

Cheers
Andrew

 

[Mercs Own]

Spoke to my butcher and the single skins I was refering to are made to be peeled off once the meat is smoked or cured and dried. He doesnt or cant use them for fresh sausages. As far as he knows there isnt in his opinion a non animal edible sausage casing.

PoMo looks like you may need to invent some kind of bean curd wrapping for vego or seafood sausages??

 

[Screwtop]

I used pork shoulder for my salami and didnt need to add any more fat. I also usually use pork neck for my normal sausages. When using other meats you will probably need to add pork fat - I made a kangaroo, stout and pistachio sausage once that needed a good helping of pork fat to keep that one moist - bloody beautiful but!

Would love to have a go at making Salami, thought it was a difficult process, smoking etc. Any tips/help Merc, or anywhere (links) you could suggest.

Screwy

 

[Mercs Own]

Screwtop, salami is easy although you can kill yourself and friends if you get it wrong! I will start another thread with my recipe and how I do it. The important thing is salt and temperature. All the home salami makers are making it now as the temp is right for hanging them in the garage.

Look out for hte thread.

cheers

 

[PostModern]

That's true, my reference to synthetic was that they were not actually intestines. They are made from a protein derived from cow hide that undergoes some pretty rigorous processing and combined with a vegetable protein to produce the skins, not synthetic, but getting there.
Sorry for the misleading post.

Cheers
Andrew

No worries. Collagen won't cut it. We even (99%) avoid even gelatine around here. I have heard of fish-based collagen being used, but it's not available here, and my Mrs wouldn't eat it even if it was.

Spoke to my butcher and the single skins I was refering to are made to be peeled off once the meat is smoked or cured and dried. He doesnt or cant use them for fresh sausages. As far as he knows there isnt in his opinion a non animal edible sausage casing.

PoMo looks like you may need to invent some kind of bean curd wrapping for vego or seafood sausages??

Cheers for checking that out Merc. I think I'll be making glutenous sausages with no skin at all.

 

[ausdb]

Hi there Chilla,

Thanks for the info. What was you view on the fat issue, do you use the trimmed fat or can you get it from the butcher.

Hi Patrick

When I made sausages with Chilla I got pork back fat from Meatlovers paradise on Wanneroo Rd in Yokine/Joondana near Cape street intersection. I paid about $3.50 a kg and just walked in and asked for it. The butcher down at Dog Swamp was also helpful but said he needed a few days notice midweek as he normally only kept enough for his own purposes but would save it if it was wanted. I didn't get that much response from the butchers up at Dianella plaza.

I am on holidays next week and will finally sort your urn out at the end of the week when I get back.

Sounds like a Sandgropers sausage fest might be in order

Cheers

 

[ausdb]

TDA - from memory copha(Palmitate) is the most saturated fat(Animal or plant derived) you can get - worse than tallow or lard. I would steer clear myself.
Cheers
Chilla

On BHG a few weeks back the chef guy made some Moroccan Merguez (sp?) sausages and in place of the fat used overcooked rice. I guess they would be low fat but unfortunately not Low carb or Low GI it might be worth a try for a small batch.

 

[pbrosnan]

Hi Patrick

When I made sausages with Chilla I got pork back fat from Meatlovers paradise on Wanneroo Rd in Yokine/Joondana near Cape street intersection. I paid about $3.50 a kg and just walked in and asked for it. The butcher down at Dog Swamp was also helpful but said he needed a few days notice midweek as he normally only kept enough for his own purposes but would save it if it was wanted. I didn't get that much response from the butchers up at Dianella plaza.

I am on holidays next week and will finally sort your urn out at the end of the week when I get back.

Sounds like a Sandgropers sausage fest might be in order

Cheers

Hi Darren,

Thanks for the tips, I'll take a trip up there on Saturday. No worries about the urn, I scored a 30L in Gero for $65 so it's not ur(n)gent. I'm having time of starting at the being of August so there will be plenty of sausage making and brewing going on.

 

[Mercs Own]

Postmodern, I spoke with my other butcher about animal free edible sausage casing being available - he drew a blank and so he rang the distributor for all these sorts of things to the small and the really really big companies etc he also drew a blank but said he would look into it. I am expecting a response in a week or two and will pass it on to you.

I wouldnt be holding my breath though.

 

[braufrau]

This is the company we contacted who would only sell us $1000 worth.
They said they couldn't split the box due to health regulations.

http://www.micris.com.au/processing.html

 

[drsmurto]

PoMo

Skinless snags AKA cevapcicis are a winner!

As for a vegetarian version, this one sounds nice Link

Assuming you use veg friendly cheese and are not vegan.......

Cheers
DrSmurto

 

[altstart]

Urgent Help Needed

Im sitting here with minced pork and seasoning ready to load my new Sausage stuffer. I open my box of Devro Collagen skins and they are dry packed.

No Instructions Help Help do I need to soak them before use.

Come on all you serious Sausage Stuffers I need info before I drown my misery in Beer.

Cheers Altstart beer.gif