Knowledge Base > Barton Seaver - Sausage. Saucisson. Salchicha. Salsiccia.
Barton Seaver - Sausage. Saucisson. Salchicha. Salsiccia.
This event was on
Tuesday, July 19, 2022 at 2:00 pm Pacific, 2:00 pm Eastern
Join Chef Barton Seaver to explore the ancient art of sausage and the variety of global flavors of sausages.
Barton will not only discuss ways to make sausage and its history in … Read More.
Question:
How long do you typically take to bloom your cased sausage?
— Jules Carney
Answer:
I mean I've got I got after after about eight hours last week,
but really soaking them overnight is the best
way to do it just it it
takes you no more effort really just a
bit of forethought to soak them for 24 hours as opposed to a couple
hours, right? But it the more
Pliable they are the more useful. They are the easier it is
to get them on the easier. It is to get them off at the speed that
your your sausage stuffer is then is then pushing
exuding it out. So that full
bloom of 24 hours really is recommended just for the
to get the absolute most workability out
of them as you can.
