The takeaway from this episode is this: When it comes to making sausage, technique is EVERYTHING. The techniques that you use to make sausage will 100% determine the outcome. If you are experiencing a greasy, crumbly, grainy, dry, chewy casing, sausage then you will want to work on improving the foundational techniques. We will be covering each technique in our upcoming Master Class, subscribe so you don't miss any episodes! BTW What sausage making myths would you like to see me cover next? Drop me a comment!
Love your videos Sir! Thank you for sharing! I'm a newbie and have never made a sausage, but I just bought a nice grinder and the mixer and stuffer comes next month. I learn a lot from you and I'm looking forward to trying this! Thanks again! 🙋
You are a very talented presenter! I started making my own sausage a year ago. Yours and Chud's BBQ videos got me started. Never going back to store bought.
Very new sausage maker here to report: first 5 pound batch I didn't prick and had no "blowouts" but the skin was messed up after overnight in the fridge. Second 5 pound batch I pricked and the casing adhered MUCH better to the sausage, no blowouts. Whole thing turned out better. Thanks for this advice, Eric!
Hey, just found you guys. Not planning on making anything you do . But i am a chef and being oldschool i study everything that could pass the lips of anything. I love you two i will watch you mow your lawn.
I really tend to over stuff and I usually link while stuffing so I do not have casing bursts while linking after. As few pricks as required afterwards too. The point this video really proves is there is generally a lot of leeway when making sausage with many details, a few certain detains have less leeway but really not many of them are super crucial.
Freakin' Great! You covered so many bases. Your video will help so many be better sausage producers. I love all the "What if..." scenarios you openly discussed. Controlling the process and how to do it - you explained it all so well. High 5. Thank you.
Super juicy either way. Similar snap. Still pricking the air pockets, but not much more sounds good to me. The Science of Snap....yes please. Curious about sous vide with a hot smoke finish vs cold to hot smoke method.
Hey man, another great video absolutely love it keep them coming. I would love to see a video on different humidity levels in your smoker and see how it affects the cooking times.
You asked for video ideas and I have one for you. Poaching...yea or nay? I always finish my smoked sausage by poaching it in water that is about 165° F. I don't vac seal or anything and my target IT is 152° F. I know it definitely saves time, but I sometimes wonder if there is anything detrimental happening by doing it this way. Thanks for all the effort you put into your videos, I've learned a ton from them.
Great video as usual Eric. Honestly I learned about pricking the sausage from watching your videos years ago. I was a little excessive in my first batches pricking everywhere. After years of watching and making many of your recipes, I have dialed it into a well stuffed sausage with minimal air pockets. And only pricking the few pockets I can visually see. Cheers
I don't have the time or freezer space to abandon purchased sausages altogether. But, what Erik has enabled me to do is to make sausages that are impossible to buy in my area, like the Chaurice that I use for gumbo. I'm not from the states, but I just love that dish, and the cousins jambalaya as well.
I usually make 150# batches in a 6x8 foot old fashioned smoke house. Then vacuum pack and freeze. Would you think the pricked sausage would loose more moisture when poached or grilled at a later date? Thank you for the knowledge, sausage making runs deep in my family and I had never even heard of pricking until I got hooked on your channel. Thanks again MB
Gday Eric, thanks for the Greta tips and keep the good work. Your presentations are informative and are nice and compact. Please help me with my next batch. I’m going to head down the path of adding binder, potato starch as you recommended and 10% ice water. My question is how much binder is required? I’m looking forward to hearing from you, and getting to work. Thanks
Great video, any one else feeling the pinch at the moment, in England every thing has gone up, don't know about the rest of the world but, it's far cheaper to buy sausages, than it is to make them, unless you go shooting of course, just saying guys!!
It would be interesting to see if you added "Rusk" to the meat mixture. like they do when making English Sausages if there would be a juicier sausage. Also, I would like to know if you have any videos on handling/stuffing. sheep casing? I have a very difficult time trying to open the sheep casing to get it placed on the stuffing tube.
The lesson learned is if your a prick or not you’re still juicy inside 😉 love your Videos so informative and has changed my life in the kitchen and on the grill 👍👍 Handzees Pit 🍺
I would like to see some experiments using your kamado…. Goal…. What is the best way to smoke in a kamado? Multi stepping a kamado seems un practical to me, if you conclude that 150f for two hours and then finishing off at 200f might make sense. Going low and holding with a kamado is a problem based on my experiences . Hope this gives you some ideas
Hi Eric , A question I have for you regarding if it's important to add pink curing salt 1st to sausage meat before adding the spices or not ??does the spices inhibit the cure bond to the meat ??
I don't use iodized salt for fear of metallic taste but I've been told by some that it doesn't make a difference whether you use kosher salt or iodized table salt.
Just did my first batch of sausage...about 4 lbs. I have a dedicated stuffer and had a heck of a time getting the casing on the horn. I bought the 32-38mm casings from the Sausage Maker and used my 3/4 inch SS horn. I rinsed and soaked the casings ahead of time. I wet the horn with water, I added water into the casing before putting it on the horn, but could barely move the casing at all...it was a bad experience and took about 15 minutes to get the casing on...what am I doing wrong? I had a couple of blowouts, but ultimately the sausage when cooked was great. Thanks.
WOW, that sounds like an ordeal. Next time start by rinsing the casing, then fill it up with water like a balloon (this helps stretch it out), next place the casing in cool water and add 1/2 tsp of baking soda for every 2 cups of water that you use. Once the casing is soaking in the baking soda water (the baking soda makes it slippery), place it in the refrigerator overnight. I try to soak my casings for at least 12 hours before use. Sometimes it doesn't work out but the longer you can soak, the better the results you will have. When it comes time to stuff your sausage make sure the horn is just a tad bit smaller than the casing (the 3/4 inch is the most popular stuffing horn for most casings) place some of the baking soda water on the horn and fill the sausage casing with some of that same baking soda water. It should slide on effortless. If you feel the casing stick to the horn, don't force it. Remove the casing and add more water. Hope that helps
@@2guysandacooler Thanks so much for the suggestions. One item to clarify...you first mention using baking POWDER...then the rest of the note refers to using baking SODA...should I use POWDER or SODA? Thanks again!
I am interested in how the ice water bath would affect their weight compared to immediately weighing after cooking. then again, I don't understand the reason behind the bath because I'm not familiar with sausage.
how about an old recipe say minnonite sausage old way ( 15 lb pork shoulder double ground, 1 cup water, 2tsp cure, 1/2 tsp pepper, 1/4 cup salt, 1/2 tsp garlic.) vs. newer recipe with binder. let mw know because i would love to see where shared style has brought us to.
Doing my first sausage to stuff what is a good seasoning to start with rusk binder going to use cream crackers an soda crackers cilantro parsley pink kocher salt accent salt black pepper butter milk powder sage paprika anies seeds how about caraway seeds thyme garlic onion powder celery seeds muster coriander seeds anything else to add
The experiment would have been better had you pricked one lot of sausage as you would normally & not excessively. Also the weights of the two batches should have been the same, this would have shown a much lower percentage loss than you got from the larger batch. Still enjoyed the video though, your enthusiasm shines through.
Funny you should mention the pricking. In a completely different experiment (I did) I only pricked out the air pockets and the weight loss between the pricked and unpricked was practically identical. It was less than .3% difference. In this experiment I wanted to see if overpricking would in essence allow the fat to freely flow out (as claimed by the don't prick group). The 3% difference demonstrated that it's not the pricking that overtly causes the fat to flow out. It's the technique in how the sausage is made. A poorly made sausage that's pricked will leak out fat like a faucet and end up grainy, but then again, a poorly made sausage that's not pricked will be ultra greasy when you take a bit with a super chewy casing and a grainy texture as well. Isn't sausage making fascinating😁. In my spare time I'll run the test again to see if there's a difference in weight loss % if I start with 2 batches that are the exact same weight. Personally I don't think it makes a difference because we are only looking at the percentage based off the starting weigh. The 2 batches are technically not weighed against each other. So if I start with less, i of course will lose less weight but the percentage should be the same. It'll be an interesting test. As always. Thanks for the comment and the feedback😉
I have made thousands of sausages you do not prick your sausage ,un till it is all most cooked the fat is there to keep it moist ,ten minuets be for dishing up ,you can prick it letting some of the fat out ,that all so helps stop your eggs sticking ,
Let me start off by saying there are lots of ways to make sausage and if what you are doing is working for you then I would suggest not to change. With that being said in my experience (and I've made 10's of thousands of pounds of sausage) pricking the sausage before you cook it yields a better product. Let me explain. Everything I'm about to tell you is contingent on the sausage being made properly. MOST people don't make sausages properly, so they never really get to experience what a great sausage is supposed to be like. If the sausage is made properly, you will not render too much fat through the cooking process your sausage will be ultra juicy. The reason one will prick their sausage before the cook is so that the casing can better adhere to the meat. We need that casing to form a glue-like bond to the meat so that it can crisp up during the cooking process. If there is rendered fat through the cooking process and you don't prick your sausage, then it will accumulate in between the meat and the casing. It will form a little puddle. This causes the casing to separate from the meat and it will not crisp up but rather have a more tough and chewy texture. If you let the rendered fat out at the end of the cook, then it's already too late. A great sausage comes down to understanding the finer details of how and why but like I said earlier, most people don't make sausages correctly, they don't cook sausages correctly, and they think that their sausage is the best. I talked to an engineer several years ago who told me that he was taught to make sausages by an old Polish butcher. I watched a video that he made using the techniques he learned and as he was cooking his sausage most of the fat rendered out and his sausage was cooking in a lake of the rendered fat. I asked him about this, and he told me that this is how all of his sausages come out and he really likes the dry and crumbly texture. The fact that he was an engineer made it impossible for him to take any sort of constructive criticism, so I politely excused myself from the conversation. My point is this, 15 years ago, I made sausages one way, 10 years ago my style changed slightly, 5 years ago i leveled up again, and today I am still learning and improving my sausage making skills and I would say that my sausages today are better than they have ever been but, the minute we say that we have arrived is the minute someone else will come around and do it better. There's always room for improvement and I can confidently say that even though I am a teach of this art, I am also its most dedicated student. Besides, there are many ways to make great sausages (that's the beauty of sausage making😉)
You smoked then and gave them a bath. The missing piece is how you cooked them thereafter. I presume you used cure #1 as you started very low. I will watch the recipe vid now.
Does anyone sell sausage casing that doesn’t come from an animal that works well? I love sausage and I’d like to try to make it, but the idea of using intestines isn’t too pleasant. I pretend that the casing on store bought sausages is grown on trees. 😁
I think the sausage maker has vegetarian casings on their website (tinyurl.com/32cswb6d) They also have collagen casings (tinyurl.com/mpbxcz57) in different sizes
The takeaway from this episode is this: When it comes to making sausage, technique is EVERYTHING. The techniques that you use to make sausage will 100% determine the outcome. If you are experiencing a greasy, crumbly, grainy, dry, chewy casing, sausage then you will want to work on improving the foundational techniques. We will be covering each technique in our upcoming Master Class, subscribe so you don't miss any episodes! BTW What sausage making myths would you like to see me cover next? Drop me a comment!
Love your videos Sir!
Thank you for sharing! I'm a newbie and have never made a sausage, but I just bought a nice grinder and the mixer and stuffer comes next month. I learn a lot from you and I'm looking forward to trying this!
Thanks again! 🙋
Love your vids! Video suggestion: Should sausages be poached on a low heat before they are grilled? Would that provide a juicier sausage?
Such an interesting and informative episode. Thanks so much, and I look forward to another episode..!!
@@jonathangolan9619, yes mate, they will be far more succulent
Please do a binder vs no binder video!!
Be sure to include Scott Rae's rusk.recipe, He has a TH-cam video that shows how to make it.
Interesting video, especially as you coherently articulate the arguments for pricking /not pricking and encourage the viewer to choose for themselves
You are a very talented presenter! I started making my own sausage a year ago. Yours and Chud's BBQ videos got me started. Never going back to store bought.
Very new sausage maker here to report: first 5 pound batch I didn't prick and had no "blowouts" but the skin was messed up after overnight in the fridge.
Second 5 pound batch I pricked and the casing adhered MUCH better to the sausage, no blowouts. Whole thing turned out better. Thanks for this advice, Eric!
Hey, just found you guys. Not planning on making anything you do . But i am a chef and being oldschool i study everything that could pass the lips of anything. I love you two i will watch you mow your lawn.
You're the man. Best sausage info on the internet, right here folks!
I really tend to over stuff and I usually link while stuffing so I do not have casing bursts while linking after. As few pricks as required afterwards too. The point this video really proves is there is generally a lot of leeway when making sausage with many details, a few certain detains have less leeway but really not many of them are super crucial.
Freakin' Great! You covered so many bases. Your video will help so many be better sausage producers. I love all the "What if..." scenarios you openly discussed. Controlling the process and how to do it - you explained it all so well. High 5. Thank you.
Super juicy either way. Similar snap. Still pricking the air pockets, but not much more sounds good to me. The Science of Snap....yes please. Curious about sous vide with a hot smoke finish vs cold to hot smoke method.
Great content. I've always been on the never prick side. Now I know it's not that big of a deal
Hey man, another great video absolutely love it keep them coming. I would love to see a video on different humidity levels in your smoker and see how it affects the cooking times.
You asked for video ideas and I have one for you. Poaching...yea or nay? I always finish my smoked sausage by poaching it in water that is about 165° F. I don't vac seal or anything and my target IT is 152° F. I know it definitely saves time, but I sometimes wonder if there is anything detrimental happening by doing it this way. Thanks for all the effort you put into your videos, I've learned a ton from them.
Great video as usual Eric. Honestly I learned about pricking the sausage from watching your videos years ago. I was a little excessive in my first batches pricking everywhere. After years of watching and making many of your recipes, I have dialed it into a well stuffed sausage with minimal air pockets. And only pricking the few pockets I can visually see. Cheers
I don't have the time or freezer space to abandon purchased sausages altogether. But, what Erik has enabled me to do is to make sausages that are impossible to buy in my area, like the Chaurice that I use for gumbo. I'm not from the states, but I just love that dish, and the cousins jambalaya as well.
I usually make 150# batches in a 6x8 foot old fashioned smoke house. Then vacuum pack and freeze.
Would you think the pricked sausage would loose more moisture when poached or grilled at a later date?
Thank you for the knowledge, sausage making runs deep in my family and I had never even heard of pricking until I got hooked on your channel.
Thanks again
MB
Excellent experiment! Thank you, Eric.
Glad you liked it!
A very interesting video! I've always wondered whether to prick or not to prick, other than air bubbles that is
Thanks Eric, great video! I always learn something with all your videos.
Happy Easter, we're doing lamb birria for today.
Do you have a playlist for “Beyond the Recipe “? Love this series
Yeah. I called it Sausage Making Master Class
@@2guysandacooler , lol. Odd I didn’t think to look for that. 🤣
Love your technique explained videos ❤ Btw can you make a video about Сало? I've searched for the recipe but couldn't find it anywhere 😂
Before watchin. I never prick.. Thank you for this research... On a cheap supermkt sausage I think it will make a difference. Great work
Great, useful information, as usual. Thank you.
Always good content make per usual..definitely plain on doing a few sausage clips down the road
Gday Eric, thanks for the Greta tips and keep the good work. Your presentations are informative and are nice and compact.
Please help me with my next batch. I’m going to head down the path of adding binder, potato starch as you recommended and 10% ice water. My question is how much binder is required? I’m looking forward to hearing from you, and getting to work. Thanks
Great video, any one else feeling the pinch at the moment, in England every thing has gone up, don't know about the rest of the world but, it's far cheaper to buy sausages, than it is to make them, unless you go shooting of course, just saying guys!!
I am Jennifer and I don't prick my sausage I just wanted to know how to cook it thank you very much ❤😊
Another extremely helpful video. Thank you!
This was very informative 🙂 Thanks for sharing
Glad it was helpful!
How do different parts of the world approach this issue? Germany is known for sausage what do they do. Great job Eric, Thank you.
Awesome video as always!!
845 degrees internal.....Around 5:55 MIN . .Thats what I call golden brown.😎 Lol. Love the show! J.S
😂😂 Nice and Crispy!!!
Thanks for the video
It would be interesting to see if you added "Rusk" to the meat mixture. like they do when making English Sausages if there would be a juicier sausage. Also, I would like to know if you have any videos on handling/stuffing. sheep casing? I have a very difficult time trying to open the sheep casing to get it placed on the stuffing tube.
I'll get a video on the sheep casings up and running for you😉
@@2guysandacooler Thank You
That was me when I made droewors. It was hard.
Question when making dried sausage you pick the casing !! Do you have to pick them when they hang to dry ??
The lesson learned is if your a prick or not you’re still juicy inside 😉 love your Videos so informative and has changed my life in the kitchen and on the grill 👍👍 Handzees Pit 🍺
yummy
I would like to see some experiments using your kamado…. Goal…. What is the best way to smoke in a kamado? Multi stepping a kamado seems un practical to me, if you conclude that 150f for two hours and then finishing off at 200f might make sense. Going low and holding with a kamado is a problem based on my experiences . Hope this gives you some ideas
Hi Eric , A question I have for you regarding if it's important to add pink curing salt 1st to sausage meat before adding the spices or not ??does the spices inhibit the cure bond to the meat ??
How about making some cudighi sausage links. Interesting topic on "Pricking or not Pricking". Thank you.
Great video!
I don't use iodized salt for fear of metallic taste but I've been told by some that it doesn't make a difference whether you use kosher salt or iodized table salt.
I can definitely taste the difference between Iodized Table Salt and Diamond Crystal Flakes.
@@josephmarciano4761 I think it could be great thing to discuss in a video.
After seeing some horrendous failures making morcilla on other channels, what about a recipe using sous vide for perfect results.
I've tried the UK and the Netherlands for dried pig's blood ..none will ship to US. Do you know any US source ?? Thanks april 15 -24
good vid dood!!!!
I'm not sure I can make a decision until I've seen 600-800 pricks. I need to know if that many pricks will leave me satisfied with the end result.
🤣🤣
Oh snapage! Did he just go there?!
Just did my first batch of sausage...about 4 lbs. I have a dedicated stuffer and had a heck of a time getting the casing on the horn. I bought the 32-38mm casings from the Sausage Maker and used my 3/4 inch SS horn. I rinsed and soaked the casings ahead of time. I wet the horn with water, I added water into the casing before putting it on the horn, but could barely move the casing at all...it was a bad experience and took about 15 minutes to get the casing on...what am I doing wrong? I had a couple of blowouts, but ultimately the sausage when cooked was great. Thanks.
WOW, that sounds like an ordeal. Next time start by rinsing the casing, then fill it up with water like a balloon (this helps stretch it out), next place the casing in cool water and add 1/2 tsp of baking soda for every 2 cups of water that you use. Once the casing is soaking in the baking soda water (the baking soda makes it slippery), place it in the refrigerator overnight. I try to soak my casings for at least 12 hours before use. Sometimes it doesn't work out but the longer you can soak, the better the results you will have. When it comes time to stuff your sausage make sure the horn is just a tad bit smaller than the casing (the 3/4 inch is the most popular stuffing horn for most casings) place some of the baking soda water on the horn and fill the sausage casing with some of that same baking soda water. It should slide on effortless. If you feel the casing stick to the horn, don't force it. Remove the casing and add more water. Hope that helps
@@2guysandacooler Thanks so much for the suggestions. One item to clarify...you first mention using baking POWDER...then the rest of the note refers to using baking SODA...should I use POWDER or SODA? Thanks again!
@@davidwyatt6617 soda
Do sausage casings go bad ? I've got some from 2 plus years ago well protected but are they still good or not
Thay should still be good
I am interested in how the ice water bath would affect their weight compared to immediately weighing after cooking.
then again, I don't understand the reason behind the bath because I'm not familiar with sausage.
I would like to see a collaboration with you and the Sausage Sensei.
I thought I heard you say the recipe is in the description. Where?
It is. Here it is again: Texas Hot Links Recipe: twoguysandacooler.com/texas-hot-links/
Thanks
How about traditional Greek leukoniko sausage?
how about an old recipe say minnonite sausage old way ( 15 lb pork shoulder double ground, 1 cup water, 2tsp cure, 1/2 tsp pepper, 1/4 cup salt, 1/2 tsp garlic.) vs. newer recipe with binder. let mw know because i would love to see where shared style has brought us to.
Could one season🐔 meat before grinding than grind meat
Yes of course
Doing my first sausage to stuff what is a good seasoning to start with rusk binder going to use cream crackers an soda crackers cilantro parsley pink kocher salt accent salt black pepper butter milk powder sage paprika anies seeds how about caraway seeds thyme garlic onion powder celery seeds muster coriander seeds anything else to add
The experiment would have been better had you pricked one lot of sausage as you would normally & not excessively.
Also the weights of the two batches should have been the same, this would have shown a much lower percentage loss than you got from the larger batch. Still enjoyed the video though, your enthusiasm shines through.
Funny you should mention the pricking. In a completely different experiment (I did) I only pricked out the air pockets and the weight loss between the pricked and unpricked was practically identical. It was less than .3% difference. In this experiment I wanted to see if overpricking would in essence allow the fat to freely flow out (as claimed by the don't prick group). The 3% difference demonstrated that it's not the pricking that overtly causes the fat to flow out. It's the technique in how the sausage is made. A poorly made sausage that's pricked will leak out fat like a faucet and end up grainy, but then again, a poorly made sausage that's not pricked will be ultra greasy when you take a bit with a super chewy casing and a grainy texture as well. Isn't sausage making fascinating😁. In my spare time I'll run the test again to see if there's a difference in weight loss % if I start with 2 batches that are the exact same weight. Personally I don't think it makes a difference because we are only looking at the percentage based off the starting weigh. The 2 batches are technically not weighed against each other. So if I start with less, i of course will lose less weight but the percentage should be the same. It'll be an interesting test. As always. Thanks for the comment and the feedback😉
I have made thousands of sausages you do not prick your sausage ,un till it is all most cooked the fat is there to keep it moist ,ten minuets be for dishing up ,you can prick it letting some of the fat out ,that all so helps stop your eggs sticking ,
Let me start off by saying there are lots of ways to make sausage and if what you are doing is working for you then I would suggest not to change. With that being said in my experience (and I've made 10's of thousands of pounds of sausage) pricking the sausage before you cook it yields a better product. Let me explain. Everything I'm about to tell you is contingent on the sausage being made properly. MOST people don't make sausages properly, so they never really get to experience what a great sausage is supposed to be like. If the sausage is made properly, you will not render too much fat through the cooking process your sausage will be ultra juicy. The reason one will prick their sausage before the cook is so that the casing can better adhere to the meat. We need that casing to form a glue-like bond to the meat so that it can crisp up during the cooking process. If there is rendered fat through the cooking process and you don't prick your sausage, then it will accumulate in between the meat and the casing. It will form a little puddle. This causes the casing to separate from the meat and it will not crisp up but rather have a more tough and chewy texture. If you let the rendered fat out at the end of the cook, then it's already too late. A great sausage comes down to understanding the finer details of how and why but like I said earlier, most people don't make sausages correctly, they don't cook sausages correctly, and they think that their sausage is the best.
I talked to an engineer several years ago who told me that he was taught to make sausages by an old Polish butcher. I watched a video that he made using the techniques he learned and as he was cooking his sausage most of the fat rendered out and his sausage was cooking in a lake of the rendered fat. I asked him about this, and he told me that this is how all of his sausages come out and he really likes the dry and crumbly texture. The fact that he was an engineer made it impossible for him to take any sort of constructive criticism, so I politely excused myself from the conversation. My point is this, 15 years ago, I made sausages one way, 10 years ago my style changed slightly, 5 years ago i leveled up again, and today I am still learning and improving my sausage making skills and I would say that my sausages today are better than they have ever been but, the minute we say that we have arrived is the minute someone else will come around and do it better. There's always room for improvement and I can confidently say that even though I am a teach of this art, I am also its most dedicated student. Besides, there are many ways to make great sausages (that's the beauty of sausage making😉)
You smoked then and gave them a bath. The missing piece is how you cooked them thereafter. I presume you used cure #1 as you started very low. I will watch the recipe vid now.
The sausage I use is Kangaroo, which is a very low fat meat. So if you like fatty sausages this sausage isn't for you.
Would that be called kanga bangas
@@2guysandacooler 🤭
Why do you want a credit card for you FREE membership
I dont, read the page carefully and notice an x at the top of your screen. That's not my site
I see you seemed to rub some sort of "oil" onto the large o-ring at the top of your stuffer...what are you using there? Thanks.
Yep. It's just a neutral oil. In my case it was sunflower but any vegetable oil will work
Does anyone sell sausage casing that doesn’t come from an animal that works well? I love sausage and I’d like to try to make it, but the idea of using intestines isn’t too pleasant. I pretend that the casing on store bought sausages is grown on trees. 😁
I think the sausage maker has vegetarian casings on their website (tinyurl.com/32cswb6d) They also have collagen casings (tinyurl.com/mpbxcz57) in different sizes
Argentinian blood sausages....
What about making a sausage with as little meat as possible, without it being too obvious, to show us the dirty tricks of the industry.
What I have learned today .... Don't worry about pricks, unless they are full of hot air.