Originally Posted by CWS4322
OMG!! That looks fantastic! I am so jealous of how easy you make the stuffing the casings look! Still working on that skill. Wish I were home right now so I could cook up some sausage with FRESH EGGS...maybe not, the weather is much nicer here in San Antonio than SE Ontario...
He has linking the sausage down to an art-form. I cannot do it, but he does this spin-thing and can work through a length in no time at all. CWS, your sausage turned out awesome as well!
PF, it turned out really well. A good balance of herbs and spices. It will be a versatile sausage whether just for breakfast or added in something else like Stuffed Cabbage. (Hoping that hint takes.)