Can I use mahogany casings in the oven?

Dave from Elk Ridge, Maryland wrote:
 
I make summer sausage and bake it in a oven, since my smoker took a turn for the worse. I mix the meat roll in logs, wrap it in tin foil, and bake. Now: Can I use edible and non-edible casings in the oven to make my sausages, or will the oven destroy the non-edible casings?



Thanks for the question,

Sorry to hear your smoker is acting up! You can use the mahogany summer sausage casings (non-edible fibrous casings) in your oven. Just keep the oven temperature at or below 200F. If you run hotter than that, you will dry your product out from the dry heat a standard oven produces.

It's very difficult to find edible casings for making traditional summer sausage (in other words you're not likely to find edible casings big enough), so I would stick with the traditional fibrous mahogany casing.

Keep the oven temperature down and you will be fine. And get that smoker going again, or get yourself a shiny new Weston Smoker or Bradley Smoker!

Good luck and thanks again for the question.

"The Meat Man"
Brad Lockwood