Instructions: The casings.

2. Grind the meat and fat together through the course disk.

3. Mix the remaining ingredients with the ground meat and fat.

4. Stuff the mixture into casings and twist off into 8-10 cm links.

5. Refrigerate and use within three days [immediately if using store- grou meat as this is not as sanitary as grinding your own], or wrap sausages individually and freeze.

Authors Notes: From Home Sausage Making by Charles Reavis, Pownal, VT:

You might also try adding about 1 Tbls of dry sweet basil and 1 Tbls of dried Italian oregano.

Difficulty : moderate - patience needed. Precision measure ingredients.

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