How to prepare intestines for sausages

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Blood puddings, merguez, sausages or saucissons: no matter what kind of casing you are going to lớn use, it has to lớn be prepared.


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Blood puddings, merguez, sausages or saucissons: no matter what kind of casing you are going khổng lồ use, it has khổng lồ be prepared.
When you get your natural casing, it is preserved in salt in a plastic bag. Whether you are making blood sausage, sausages or saucissons, you will need khổng lồ prepare your casing. xuất hiện the bag. The casing is packed in the salt. It is stiff and cannot be used immediately. You will need khổng lồ rinse it. Put your casing under running water to remove most of the salt và fill a basin with warm water in which lớn steep it. The salt has dehydrated the casing, so it will need some time to bedienmayducminh.com.vnme supple và elastic once again. Rub the casing between your fingers khổng lồ clean the outside. When you get to lớn the end turn it around and leave the end hanging over the edge of the basin. When you finish the outside, you move on to lớn the inside. Open the kết thúc delicately, hold it mở cửa and sdienmayducminh.com.vnop it in the basin so that water goes into it. Push the water towards the other over to rinse it well. Now your casing is ready. You can refresh the water in the basin, but leave the casing khổng lồ steep in warm water until the time when you will thread it onto the funnel. Tip Always leave the end on the edge of the basin. This way, you avoid having to work your way along it all to lớn find the end! More info: If you are not using all your casing, leave it in the bag. It will keep in the bottom of the fridge for several months.
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How khổng lồ make saucisson và dried sausage
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To make real home-made saucisson, & for it khổng lồ keep well & acquire all the flavours of a genuine product, it needs to lớn be steamed.