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My old boss ripped into me for casing my own sausage, and 6 months later I'm eating my words
Last Friday I had a beer with Ray, the guy who trained me back when I worked at a shop off Division Street in Portland, and he asked why I still buy pre-cased links for my display case. I told him it saved me about 40 minutes every Tuesday and he just looked at me and goes, "You're paying for somebody else's mistakes, not yours." That one got me thinking on the drive home. Next morning I pulled out my old 5 pound stuffer and ran a batch of brats into natural hog casings myself, and the snap when I bit into one was night and day from the store bought stuff. I always figured casings were casings and the customer wouldn't notice, but Ray pointed out that pre-cased links sit around longer and you can't control the brine. I did the math too and I'm saving around $18 a batch once you count what I used to throw away. So now I'm doing Tuesday stuffs again and my regulars grabbed the new batch before noon. Anyone here still buying pre-cased, or did you all switch over a long time ago?
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