I’d like to share with you my video tutorial of how to clean and prepare casings for sausage making.
Because that’s how casings were traditionally made.
And because by using the casings, just that one extra part of the whole beast, you’re able to stretch your investment in the animal and respect it’s life just that little extra bit.
If you didn’t appreciate my showing you how to clean chicken feet, you probably won’t enjoy this post either.
If you think eating your sausage encased in pig intestine is disgusting, I would say that the ones mass produced from collagen are what turns my stomach having been made from the hides, bones, and tendons of beef and pork.
As for me, I’m glad just knowing how simple it is to clean and use them now and to have one more homesteading and sufficiency skill under my belt.
If you’re interested in sausage making and don’t have access to materials for making your own casings, you can buy casings here.
If you’d like to make pork butter with me along with many other amazing prepared and cured pork recipes including prosciutto, capicola, bacon, guanciale, pate, rillettes, and more join us December 8-10 for our Homestead Hog Butchering Workshop in Brinkhaven, Ohio!
How to Prepare Casings for Sausage Making