Soooo we're a no-pork household, including casings. I've been experimenting with chicken sausages and they've been great - the best have been chicken breakfast links made with lamb casing - smoked, grilled, on a pan, no casing patties, all coming out terrific.
I also made a chicken andouille which TASTED terrific, but coming off the smoker the collagen casing that I used (link below) was just too tough to eat. Easy enough to peel off so the sausages were saved, but the casing can be texture-tasty when it's snappy!
https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
Is this just the wrong product to smoke? I want to move into kielbasa, texas guts, chorizo, more andouille, italian...I got aspirations here! But I'm so limited with just the small lamb casings. What do ya'll think?
Pics attached are the finished smoked product and the fresh before they went into the rec tec. maybe it was that I cut them into links? They weren't tied but i twisted them up and then cut them - so there was a little opening at the edge of each link...
I also made a chicken andouille which TASTED terrific, but coming off the smoker the collagen casing that I used (link below) was just too tough to eat. Easy enough to peel off so the sausages were saved, but the casing can be texture-tasty when it's snappy!
https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
Is this just the wrong product to smoke? I want to move into kielbasa, texas guts, chorizo, more andouille, italian...I got aspirations here! But I'm so limited with just the small lamb casings. What do ya'll think?
Pics attached are the finished smoked product and the fresh before they went into the rec tec. maybe it was that I cut them into links? They weren't tied but i twisted them up and then cut them - so there was a little opening at the edge of each link...
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