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Re: Shrinking skins

From: Danova's Reply Add On
Date: Saturday, June 28, 2008


Hi: I thought I could add a bit more to the repl I gave re: the burst sausage problem. When You filll your casings instead of stuffing them completely, leave about a quarter inch to a half in at the end of each sausage - this is about equal to taking out a tablespooon or so. It gives the contents a bit of room for expansion and really does help to keep the sausage from splitting open. Worked for me at any rate. Good Luck

Last changed: Tuesday July 12, 2011

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