| |
 |
 |
 |
|
Harder to work with than hog casings |
September 16, 2018 |
| Reviewer:
R. Wrightwood from Los Angeles, CA United States
|
|
Mixed emotions about the sheep casings. I wanted to make the small-diameter Nuremberger wurst, and sheep casings are the only ones the right size. But even after a long soaking I found them to be much less friendly than the hog variety. They are much less elastic, and I had a lot of trouble getting them onto my smallest-size tube attachment. When I finally did, I realized that they had split in several places. I ended up going back to some larger hog casings I already had. This was my first foray into sheep casings, I'm not sure if it was this particular batch, or if you have to soak them way longer than 30 minutes, or what. A shout-out though to the folks at SausageMaker.com, even if this purchase was disappointing, they have always been great about standing behind what they sell.
Was this review helpful to you? 
|
|
 |
|
 |
|
Awesome product 