kosher natural casings for sausages
- baruch Apr 28, 2003 12:11 PM
Got a kitchenaid grinder and sausage maker attachment as a gift and I want to start making my own kosher sausages.
Does anyone know of a good supplier of kosher natural sausage casings?
Don't know the answer to the question, but just curious, if you start using your KitchenAid mixer for meat, won't the whole thing become fleishig? Or, would it just be the upper part that has the attachments that become fleishig? I don't have any attachments for mine--yet--so I'm not sure how they work.
Or perhaps keeping separate cooking supplies doesn't apply in your case, because I'm asking specifically about a kashrut question.
I keep a separate bowl and mixers for my dairy baked goods, otherwise my KitchenAid is parve.
you have hit on the hidden source of contention between my wife and I! She is the baker, I am the cook. And she does not want her precious kitchen-aid turned to the "meat side" on her...
Yeah, I think the whole thing would become fleischig. Having two is not too practical but I am anxious to try out the food grinder/sausage attachment.
What makes it more complicated is the fact that the food griner and the sausage maker attachment are two seperate pieces. So the food grinder is now meat as well...And what if I wanted to make salmon sausage? The problems just keep mounting....
Not much of a gift after all...
I don't keep kosher but I have made sausage many times with the Kitchenaid.
The grinder is attached to the Kitchenaid. The Kitchenaid functions as the motor. No meat comes into contact with any part of the Kitchenaid.
The meat goes through the grinder and is ground. It then goes through through the grinder (without the grinder plates) through the stuffer attachement. I think you could make a good arguement that the meat does not contaminate the mixer.
I don't have a source for kosher casings but I have had very good luck using lamb casings. We buy them from Niman Ranch.
Thanks for the reply. I have never used this particular attachment, but thought that an argument could be made for keeping the mixer from turning to a meat appliance...I have to think about it a bit more.
Strictly speaking, the possibility of cross contamination is too great for many observant jews to say this is an okay way to go. My own level of observance is such, that i consider that a bit extreme and may consider using the mixer...
As to my original post, if i ever do find a good supply of kosher suasage casings, i will let everyone know.
Still don't have an answer to your original post, but...
Sounds like if no meat comes in contact w/ the motor you're ok (and also it's cold anyway, so I agree with previous comment about heat transfer!).
Regardless, you could definitely use that meat attachment for salmon sausages- the equipment should just be clean & with no meat residue, that's all. Oh, and I guess you would only be able to serve them on meat plates.
I know that Glatt Mart in Flatbush makes their own sausages. You could call them and perhaps purchase casings from them, or find out who their supplier is.
I have a blender that I use for milchig +fleishig. I have a separate jar blade cover etc for each. the motor remans the same.. but anything that relates to actual food is different.. do I count the occasional food spill on the motor housing??/ oh come on... we all know even in our heart of hearts that milchigness/fleishigness/treifness is transfered only with heat.
I think there are definite sociological reasons that folks are so eager to establish chumrot.. that really have very little to do with actual halacha.
I think that our great grandmothers in the shtetels (and their rabbinic authorities) would be horrified at some of the stringincies we impose on ourselves... Two kitchens???? two sinks??? ...
this is a longet non-chow discussion related to post holocaust guilt as well as our relative wealth.. so I will now cease and desist.
I guess a part of me wants to say that G-d never mandated two refrigerators and 2, or 4, sets of dishes, cooking implements, utensils, etc. He said, "do not seethe a kid in its own mother's milk" and prohibited the consumption of blood...It was paranoid men who expanded the rules to ridiculous proportions. But, I will try to answer the question of kosher casings and sausage making in general:
A broad search of the web has produced NO sources of casings available for retail sales. If you really want to obtain genuine kosher, natural casings, the only solution I can suggest is to beg some from a kosher butcher, or ask them to order some for you wholesale.
However, I believe you will find that virtually no kosher sausage or salami products use actual intestines as casings these days. I have never seen any at all, though I assume some of you have encountered them. Most are fibrous (cellulose) casings (basically, paper) or plastic...both kosher, or more realistically, non-foods. Others could be collagen, which could be kosher, depending upon the manufacture.
From a practical standpoint, what you want to make will determine whether the casing must be porous or not.
A word about Kitchen-Aid or other similar grinders, and sausage-making: These grinders are also used as the "stuffer", and usually grind the meat twice...the second time is during the stuffing. If you really want to make good sausages and salami's, spend the money to buy a real stuffer, in addition to the grinder. Grinders were never intended to be stuffers and they do not do a good job of it.
About grinding the meats and curing salts: NEVER omit, or reduce the amount of curing salt in a recipe. DON'T "wing it" and guess at the right amount of cure. Most cure breaks down to almost nothing by the time the product is supposed to be eaten. But BOTULISM, from improper recipes or insufficient cure, will kill you very nicely, thank you. Always start with chilled, even partially frozen meat, and work quickly when grinding, mixing and stuffing. The whole process tends to heat up the meat and you don't want it spoiling as you are working.
"Charcouterie" is a fascinating process, but the results can be wonderful, or dangerous. This is something to learn about, not just guess at and do casually. Don't kill yourself or your family by taking a casual attitude about it.
Get a good book on the subject. Do a search for the book(s) by Rytek Kutas. While there are many recipes in his book that are based on pork, you will find a lot that involve beef or other meats that are, or can be made, kosher. An important issue is the fat percentage. You will find that "leaning down" many sausages simply does not work. The fat turns out to be an important component in the taste. But, it doesn't hurt to experiment with that. You just may not be satisfied with the result.
Most important, again, is the subject of cures. Experts can work with salt only, instead of curing salts, but amatuers should beware of trying that. Remember that anything that will be fried (beef or turkey "bacon") should use a cure that only contains nitrites, not nitrates and nitrites.
Don't let anything I have said stop you from trying home sausage making. The results can be marvelous. I especially love homecured corned beef. Easy and delicious! I just urge you to do a bit of studying on this subject.
Best of luck.
There is a Kosher Natural Casing, we have used it in the past and it is pretty good. It has a decent "snap" to it. Devro is the right company, our rep in Ontario was able to source it. If you need a contact you can e-mail me at mn@central(remove everything her including the brackets)epicure.com
I think we even have some if you need it. I could probably fedex them from Toronto.
If you're looking for the casings, maybe Glatt Mart on Ave M in brooklyn will sell them to you. I bought the sweet Italian sausage from them and it was really good, but I can't tell you if it was a natural casing or not. The recipe I was making called for removing the casings and crumbling the meat.