Anyone know how to make sausage mince?

[zeichen]

The other problem with the frozen ones at makro is that they are also salted. It really does something to them when frozen after being salted. One package I bought had the most nasty smell.

The problem with collagen ones is that you need to underfill them as they will burst much easier than the natural. They just don't have any give to them.

But given the choice of cleaning intestines all day for the natural texture, flavor benefit and the simple ease of throwing a rod of collagen on the extruder, I often opt for the latter.

It just floors me how much more natural casings are than the actual meat filling.

[ilostmypassword]

The other problem with the frozen ones at makro is that they are also salted. It really does something to them when frozen after being salted. One package I bought had the most nasty smell.

The problem with collagen ones is that you need to underfill them as they will burst much easier than the natural. They just don't have any give to them.

But given the choice of cleaning intestines all day for the natural texture, flavor benefit and the simple ease of throwing a rod of collagen on the extruder, I often opt for the latter.

It just floors me how much more natural casings are than the actual meat filling.

The casings from B.O.T. I believe come from the Czech Republic. Very high quality.