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Sausage skins

Post  spicey lady on Sun Oct 17, 2010 9:00 pm

Hi and welcome to the world of sausage making. I recommend the Dry Beef collagen casings for beginners They don't need soaking and are ready to use. Very tender when cooked too. Never heard of plastic casings for fresh sausages - only for Polony etc. Try the link below to buy yours

Or try the Complete starter pack for everything but breadcrumbs and meat !


spicey lady

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Post  tiasmum on Thu Oct 07, 2010 10:07 pm

Hello everyone, I am a newbie. Just wanted to say hello.
I am wanting advice about the sausage skins, I know someone who used ?? plastic ones and they were not that nice so-------
What sort does anyone recommend?
Any suggestions appreciated Rolling Eyes



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