How can I make good home made sausage if I cant get casings?

Answer 1

Being a former chef and having done this, wrap it in saran wrap or any other clear plastic wrap, some are microwaveable so you can part cook things in it.

I have done Portugese and Spanish style chorizo or lingusa, make you sausage recipe, spread it on the wrap, then roll it up, and either tye the ends with string or just spin it to tighten it up, leave it the for a day or 2 to allow the spices to really work into the meat.

Then if it is microwave type wrap, you can just poke a hole in each sausage and micro them, then when cooled drop them in a frying pan. Or you can drop them into a pot of hot water and paoch them to part cook them. this way also allows you to make a large amount, and freeze them and when you want one or two, just snip them off and repack the rest, a Ziplok bag is alway a good idea.

Answer 2

Buy good quality pork sausage mince from your butcher. If you dont eat pork get chicken mince or beef mince. Port and chicken mince is better as sticks better. Put mince in a bowl and add salt and pepper, good dash of tabasco sauce to spice it up, I always put vegetables in mine, finely chopped spring onions, very fine chopped carrots and mushrooms. Chop the veg in a food processor. Before adding the vegetables to the meat put the chopped veg on a baking tray with some olive oil sprayed on and just dry them out in a medium oven for half an hour. This takes away a lot of the moisture in the veg and you wont end up with soggy sausages. Roll sausage meat with all veg in on a floured board and cut into the lengths you want. Can bake sausages in oven (spray floured sausages with olive oil first or pan fry in light coat of oil. Good luck, they are very tasty indeed.

Answer 3

Shape them into round patties .... or you may make them sausage shaped, but without the casing ... they are fine...when you put them into the pan,to cook them, do not put water first, just a little oil then saute them ... think of those Scotch eggs they cover with sausage meat .... those have no casing... just sausage meat wrapped around a hard-cooked egg and fried up....

Answer 4

In this months 'Country Smallholding' Mag there is an advert for Natural Castings by mail order.
Natural Castings Co Ltd
PO Box 133 Farnham
GU9 0ZQ
01252 713545
www.naturalcastingco.co.uk
Hope this helps.

Answer 5

Bulk sausage does not require casings, nor do sausage patties.

If you are looking for casings, try this spot: http://www.zachspice.com/shop.php?Call=show_products&cat_id=23&OVRAW=sausage%20casing&OVKEY=sausage%20casing&OVMTC=standard

Answer 6

In England, Durex and in the USA, Trojans. A bit chewy but needs must when the devil drives and you just have to have a sausage.

By the way, fruit flavours are not recommended for this purpose as they make your sausage taste funny.

Answer 7

ask a butcher at a supermarket or small family owned butcher shop to order them for you