[Curing and Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 5)]

JAiro, welcome.

1) I think they'll be fine, just salt them heavily, they may by a bit soupy/watery, but that should be ok, as long as they as basically covered in salt

2) The KS stuff is USELESS. there is no trick to using it, other than NOT using it. It is terrible, and isn't worth the plastic it is made from. Sorry:) A few people in this thread have found the same thing

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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

[Curing and Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 5)]

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