Jairo Castellanos

Thanks for the info, jmolinari I am going to try a batch of the emulsified sausage next, and the book strongly recomends NOT to use the KA stuffer, but instead to use a pastry bag. The books mentions to pipe directly from the pastry bag into the poaching liquid, but I was wondering if anybody had any expirience with piping from a pastry bag into casings. The other options could be for some of you to email my wife and tell her that I REALLY need to buy another stuffer. Thanks

Hello, this is my first post on egullet. I love this place, I just can't figure out why it took me so long find it. I made a batch of the ginger/basil breakfst sausage on Sunday but I have two questions: 1. How do I store the extra sheep casings?. I added a lot of salt and then put them in ziplock bag in my fridge, but it is still fairly wet. Is this OK? or Should I makesure they are compleatly drained and then salted before I put them in my fridge? 2. I found it very difficult to stuff my sausages using the sausage stuffer attachment for the KitchenAid Grinder. Any tips one how to make this process a lot smoother? I found it REALLY slow... Thanks