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[UncleUB]

I used to love sausages but only when they split in the frying pan and all their innards oozed out and got a little bit over done and crispy.  I keep looking but they all seem to have such tough skins nowadays

Anne,those which have 'tough skins' are natural casings.What I do sometimes is cut along the casings with a sharp knife,remove the meat from the casings and mould into flat patties,you then have no problem with tough casings,they taste the same and cook quicker.
UB's recipe book,page 23.

[dave.m]

UB's recipe book,page 23.

The mind boggles at what finger licking tips are on pages 1 to 22.   

dave

[UncleUB]

UB's recipe book,page 23.

The mind boggles at what finger licking tips are on pages 1 to 22.  

dave

£9.99 inc P&P and you can find out Dave. 

[roseway]

Anne,those which have 'tough skins' are natural casings.

I'm afraid I must dispute that. I made my own sausages for a couple of years until I decided that it required too much effort. Natural casings (i.e. pig and sheep intestines) are much less tough than the processed collagen casings which are commonly used in mass-produced sausages. The latter are great for uniformity, and stand rough handling without getting damaged, so they suit mass production and distribution; but natural hog casings (pig intestines) are much less tough and more variable in size and quality. The same applies to sheep casings which are used for chipolatas.

[Achilles Last Stand]

Thanks Eric, I'll pay them a visit next time I'm in Rye 

[Pwiggler]

we get our sausages from a local organic farm shop, usually pork & apple or pork and tomatoe.

stick em in a oven tin drizzled with olive oil and sprinkled with chopped onion then in the oven for 40 mins.  then when they're done, take the sausages out of the tin, mix up 1/2 pint of bisto, pour it in the tin and stick on the hob ... lovely sausage and onion gravy Mmmmmmmmmmm

[UncleUB]

Anne,those which have 'tough skins' are natural casings.

I'm afraid I must dispute that. I made my own sausages for a couple of years until I decided that it required too much effort. Natural casings (i.e. pig and sheep intestines) are much less tough than the processed collagen casings which are commonly used in mass-produced sausages. The latter are great for uniformity, and stand rough handling without getting damaged, so they suit mass production and distribution; but natural hog casings (pig intestines) are much less tough and more variable in size and quality. The same applies to sheep casings which are used for chipolatas.

Well Eric,I have had some quite tough natural casings in organic sausages which came from a farm shop.I have also had synthetic casings which have been very easy to cut through,so we will have to beg to differ on the subject.

[roseway]

Pistols at dawn then Phil?

Or maybe arm wrestling?

[UncleUB]

Pistols at dawn then Phil?

Or maybe arm wrestling?

What about sausage eating   

[roseway]

What a good idea. You're not such a bad chap after all.

[tuftedduck]

Can I come with my cameras,  please ?   

[roseway]

Sure, but the entrance fee would be a pound of sausages.