How do I make sausage casings from hog or sheep intestines?
I’ve never tried. I go to a large butcher shop and buy from them. I don’t know how to do it, but buying is much easier. Besides, where can you get intestines? ***** added info ***** I would think it’s so much easier. Casings are the thin membrane from the outside of the intestine. There’s probably a trick for soaking them in something to make peeling the membrane off easier. The amount of time and effort way exceeds the few bucks you pay for casings. The membranes are shipped in salt. Soak them an hour in water, and hold them over the spigot on your water tap. Then run water through them for a few minutes. I love making homemade sausage. No preservatives, and I can control the amount of sodium. MUCH BETTER!
