<![CDATA[Liverwurst Casing]]>I’ve made various sausages through the years, but never Liverwurst. The several recipes I have show canning in glass jars via sous vide, or clear plastic cling paper. I want to sous vide a batch using a casing that can be cooked. What type and size casing should I use? Thanks, Fr. Seraphim

]]>https://waltonsdev.nodebb.com/topic/3553/liverwurst-casingRSS for NodeThu, 10 Sep 2026 21:35:22 GMTTue, 09 Mar 2021 21:12:13 GMT60<![CDATA[Reply to Liverwurst Casing on Thu, 11 Mar 2021 08:04:47 GMT]]>TexLaw Thank You!

]]>https://waltonsdev.nodebb.com/post/32779https://waltonsdev.nodebb.com/post/32779Thu, 11 Mar 2021 08:04:47 GMT<![CDATA[Reply to Liverwurst Casing on Wed, 10 Mar 2021 18:56:56 GMT]]>wdaly Thank You!

]]>https://waltonsdev.nodebb.com/post/32753https://waltonsdev.nodebb.com/post/32753Wed, 10 Mar 2021 18:56:56 GMT<![CDATA[Reply to Liverwurst Casing on Wed, 10 Mar 2021 00:48:39 GMT]]>@Fr-Seraphim check out this site http://naturalcasingco.com/

]]>https://waltonsdev.nodebb.com/post/32721https://waltonsdev.nodebb.com/post/32721Wed, 10 Mar 2021 00:48:39 GMT<![CDATA[Reply to Liverwurst Casing on Tue, 09 Mar 2021 22:18:39 GMT]]>Assuming you’re looking to do something like Braunschweiger, I’d go with what wdaly said. That’s the sort of casing it’s come in for my whole life and then some.

]]>https://waltonsdev.nodebb.com/post/32709https://waltonsdev.nodebb.com/post/32709Tue, 09 Mar 2021 22:18:39 GMT<![CDATA[Reply to Liverwurst Casing on Tue, 09 Mar 2021 21:39:05 GMT]]>Last time I made liverwurst, I used 2 1/2 X 20 orange plastic casings. They worked fine. I think I either googled “braunschweiger casing” or got mine from the local processing plant.

Bill

]]>https://waltonsdev.nodebb.com/post/32705https://waltonsdev.nodebb.com/post/32705Tue, 09 Mar 2021 21:39:05 GMT