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Making Sausage! |
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Another preparation, which is essential to this method of sausage making, is the casing. Today there are numerous types of sausage casings including: natural and artificial such as collagen, cellulose and plastic. Collagen, cellulose and plastic casings are relative newcomers to the artificial field, mainly born out of market demand during the technological maelstrom of the early twentieth century. Much information and instruction about these man-made products is available through the major manufacturers of these casings and it is not our place to delve into them here.
As for natural sausage casings, however, surprisingly little qualitative or quantitative information is readily available to the public about these products. Natural casings readily permit deep smoke penetration, and it has excellent characteristics of elasticity and tensile strength, to allow for high efficiency production and expansion during filling. This kind of casings protects the fine flavor of the filling, without contributing any conflicting flavorings of their own. Natural casing sausage has that special "snap" and tender bite that's like no other man-made product, and is so highly demanded by today's knowledgeable consumers and the sausage stays tender and juicy.
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Working With The Right Tools! |
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The Work Is Worth The Effort! |
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Like the French and Spanish forebears of the Cajun people, this cuisine reflected the treasured Old World customs and an adaptation to the New World. From the French came a delicate touch with food and a sharp sense of economy. From the Spanish came a love of hotly spiced foods and a tendency to mix meat and poultry together in the same dish and to serve this mixture with or over rice. Overlying these contributions were the seasoning skill of the Choctaw Indians and the infinite patience of the African cooks. The result was the Cajun sausages, some of the most unusual and palate-tempting sausages to be found anywhere in the world.
Like with any other dish the preparations for making sausage are very important. Having the right tools (meat grinder) in this case is essential. Mixing the meats and other ingredients together and stuffing it into casings was very time consuming work. Back in the days of 'old', hand-cranked grinders, the ones you may have seen your grandmother use, did this. In today's modern lifestyle, we have those gadgets that almost take all of the work out of making sausages.
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Preparations For The Hog Sausage Casings! |
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Boudin Blanc! |
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Chaurice! |
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Stuffed Ponce! |
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Enjoying The Good Life! |
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Jaoledia |
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[email protected] |
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