After Boetticher buys casing (one pork intestine comes in each bag), he rinses it several times in cold water. This ensures that the casing is clean and free of odors and flavors. The Fatted Calf uses a hand-cranking sausage stuffer. Since air is bad when it comes to sausages, pull the entire casing tightly onto the nozzle.
Set Up the Casing
From Our Partners