Preparation info
  • Serves


    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

Natural sausage casings are the best. You will need to soak your casings in warm water (about 90°F) for an hour or two to remove excess salt and soften them. This has the added benefit of stopping them bursting when cooking or smoking them, and also allows them to stretch better to take more filling. A 4-foot length of sheep casing makes 1½ pounds sausages, the same amount of pork casing, which is wider and more elastic, makes 2½ pounds sausages. Venison is a very dry meat so it is necessar