Thread: Sausages

Got to and made some Veni / pork sausages to day. Got a bit of some sheep casings to make some "brekfast" style links.
I was a bit slack and didnt weigh / estimate how much casings I would need, so ended up having to utilise the good old stand by collagen casings. These must be 5 yrs old or so, but a great standby if you need casings in a hurry and dont want to go to the drama of presoaking some more hog skins.


Collagen casings in 2nd row from top