I got some farmers sausage at a local vendor the other day. Put them in the Bradley with Maple for 2 hrs, then waited til they split to serve 'em. They turned out pretty good, but the casings were tough. Why? Is it the type of casing? Or the method of cooking? Just curious for some opinions on this... thanks
not real sure were you got thye farmer sausage from, my wife and I have gotten it at a butcher Abbotsford BC and I thought it to be dry whengrilled and yes the casings seemed tough on it also, not sure though what kind of casing they used, it was still very good though.
I am guessing the casings were tough due to the cooking method.
Farmers sausage? Like links?
When the casing split the juice came out of them, 2 hours was too long. More than likely the casings are natural hog or sheep.
hey Rick the one Karen and I get back home is more like a ring bologna, it's a big round ring, almost 2# per ring and to cook it we always slice it in half and grill it.
Quote from: cobra6223 on September 28, 2011, 07:14:40 AM
hey Rick the one Karen and I get back home is more like a ring bologna, it's a big round ring, almost 2# per ring and to cook it we always slice it in half and grill it.
Amish ring bologna
(http://i868.photobucket.com/albums/ab242/nepas1/new/DSC00324.jpg)
Rick that's exactly the size and what it looks like, would beef rounds work for that and how does it compare to a trail bologna?