Thursday, September 2, 2010

Sausage making - round III (real intestines!)

The only way to go when stuffing sausages is all-natural pork (or sheep) casings. This means small intestine! You can see the look on my face for a reaction. The casings have to be cleaned by running water through them.

Small knot in my stomach!

Finally got them opened up and the water flowing.

"This is not gross, this is not gross, this is not gross..."

Casings finally loaded onto the stuffer attachement.

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