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Charcuterie/Cheese | |
| Natural Casings | |
| Soak your natural casings in warm water for 30 minutes, or until very pliable, then rinse thoroughly under running water until clean. Return the casing to the bowl of water, and add 1 tablespoon of white vinegar for each cup of cool water in the bowl. The vinegar softens the casing and makes it more transparent, resulting in a better-looking finished sausage. Leave the casing in the vinegar-water solution until you are ready to stuff it (at least 5 minutes). | |
Excellent | |
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