Title: Sausage Casings
Categories: Meat
Yield: 1 Recipe

Casings can be made from the intestines of beef, hogs, or sheep, the sheep casings being used for small sausage like wiener-wurst, and the hog casings for link sausages, and beef for Bologna, sausage, ham sausage, and blood sausage. Empty as soon as possible, turn inside out and scrape and clean first the in and then the outside. The cleaning is easy where one has running water. Soak 24 hours in lime water or lye water, turn, scrape and rinse again, then salt down and use when needed. When one cannot clean the casings, good substitutes can be made by stitching up tubes of new unbleached muslin, 1 1/2 or 2 feet long, and 2 or 3 INCHES in diameter, when filled. When ready to hang away, rub the outside well with melted lard, to exclude all air, and sprinkle with pepper.

SOURCE: Twentieth Century cookbook, 1921

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