Thread: Sausage casings -Italian or plain?
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Old 03-13-2009, 02:28 PM   #5
Crafty Angler
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Quote:
Originally Posted by slow eddie View Post
think of the thinness of the casing itself. one small bottom hit and you have nada. imo, you need something thicker
Hey, Eddie - how about the casing from some morcela - the best part would be eating the stuffing, IMO -

After that I don't care what the hell ya do with the skin...

Man, I gotta make a pilgimmage to Chaves Market in FR for some soul food...pick up a little St George cheese while I'm there...and then polish it off with some anis for dessert....


Eeeeeeee.....godtham basta....
"There is no royal road to this heavy surf-fishing. With all the appliances for comfort experience can suggest, there is a certain amount of hard work to be done and exposure to be bourne as a part of the price of success." From "Striped Bass," Scribner's Magazine, 1881.
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