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I bought some salted hog sausage casings, 26/28 mm diam. Initially these were to make some Italian boiled pork sausages.
I got the casings from Master butchers. They said each casing takes about 3-4 kg of filling.
Well I decided to make some beef sausages. So went off to the shop and got a 5+kg whole rump. Cut it up and mixed the cut pieces with some herbs and spices. Left it for a day in the fridge.
Now bundle of casings is about 20 casings!!!!.
After separating them, put all but 1 in the freezer for next time.
Well I have 5+kg of course minced meat and I still did not have enough to fill one casing. Lost about 30cm of casing not used.
Well here is the end result. I will find out tonight how it all went.
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