79 of 81 people found the following review helpful
Easy way to make gourmet sausages at home,
I was bought a kenwood chef titanium for my birthday and decided to buy the mincer attachment which comes with sausage nozzles. The meat was very easy to find but getting sausage skins from a butcher proved to be a mission or prices worked out more than the meat. A friend told me about the collagen version and was delighted to find different variations and sizes on amazon. So easy, you uncoil and cut the amount you need, soak it in lukewarm water for around 10 mins then slowly push on to the sausage nozzle, wrinkling it up as you go. Then tie a nice easy knot in the end and away you go. The best bit is due to the elasticity of the collagen when damp there is no need to twist as you fill. Simply fill the whole length into a large bowl and twist into the required lengths afterwards. It is recommended to refridgerate for 30 mins to allow the skin to stiffen but you can just pop straight into the frying pan.
In summary this product is excellent value and easy to use, thanks!
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Showing 1-2 of 2 posts in this discussion
Initial post: 29 Aug 2013 17:08:18 BDT
Book Worm says:
Glad you put this review on - my casings arrived with absolutely no instructions whatsoever - thank you :)
Posted on 29 Mar 2014 10:35:22 GMT
L. Robertson says:
Thank you for this, the instructions on the packs are not clear for a beginner!
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