u/The_Killdeer

This is only semi-relevant to sausage making, but you people are the only ones I could think of on reddit who might know the answer to this.

I need to make some haggis. I don't have time to order in a beef bung or something like that, so my options are either hog casings I have on-hand and basically make haggis brats or I can get some 2.5 in. fibrous casing. I would rather have the larger casing, but I've never used them before. My plan for haggis would be to do a loose stuff in the fibrous casing, poach the haggis like normal, let it cool, then heat it on a grill (cuz we'd be camping), slice open the casing lengthwise and serve. Would that plan work? Do the fibrous casings turn weird, catch fire, or stick to meat if you try to grill them?

Haggis brats sound freakin' great, but it wasn't what I was going for here.

You folks have any weird but positive associations like that?

Whole room died and I felt like a champ.