elinoar

hi there Hog casings is good for any sausage. Make sure all the ingredients, especially the meat, are very cold, including the grinder or food processor blade. Place the blade in the freezer until needed. This prevents the meat and the fat from homogenizing together, looking like a pâté. A very good sausage guide site will cover all your questions...... http://www.sausagemania.com/ enjoy . Lior - Israel --------------------------