Behind the Scenes How Blondie’s Sausage Is Made
Join Lindsey, resident blonde butcher, as she shares tips and techniques for crafting the perfect sausages. From the importance of wearing gloves to the intricacies of handling beef casings, watch Lindsey as she makes delectable homemade sausages. Learn everything from casing preparation to tying knots, as well as the secrets behind making the perfect pølse, a Norwegian delicacy.
What You’ll Learn:
- Techniques for handling beef casings and avoiding unwanted odors during sausage-making
- Tips for threading beef casings with ease, including comparisons with other types of casings
- How to create the perfect sausage, including filling, knot tying, and cooking methods
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Transcript:
Lindsey Fulton: Okay, so beef casing, it stinks. Always wear gloves or you’ll smell it all night long in your sleep. It’s much thicker too than hog casing. That’s why we don’t use it in brats. This is a casing that some people try to eat it. Some people accomplish it. But typically beef casing, you would cut off and eat the sausage inside of it.
So typically we run water in the intestine and then we’re just going to thread it on. Beef cases are a lot easier to thread than pork or especially sheep. We’re going to do a pound measurement.
So if you pop one like I did, just unpop it, pull it out, you’re good. Throw your mix back in yourself.
If you feel your casing with water and kind of pump it down, it’ll open the beef casing up. And then leave your water bubble in front of your finger as you’re feeding. And you won’t get stuck.
Make sure to leave yourself a good tail for tying your knot unless you’re using a stapler or butcher string.
This tie makes the perfect pølse, the Norwegian delicacy. Beef and pork mixture with a breakfast seasoning in a beef casing. And most people either bake or boil this.
