Sorry, i was too busy making sausages to check back rotfl!! Debi, i made a few from other recipes, all were ok. Each needs tweaking. On he plus side, i found out i have office on my phone, so i can d/l an read ur sausage book! I can see everything on my phone, same as a computer. i have a smart phone. The only thing i cant do is upload pics :-( i really enjoyed making the sausages, and being a meatatarian, sausage and bacon and salami, ham ... all meat really...Mmmmmmm! Pork is very pricey here, so i will stick to beef for now. Also, iys cheaper to buy already mknced meat. I couldnt get chuck yet, the shops dont feel its cold enough... i can tell u now its a chilly 11c here in sydney this morn and im outside freezing my fingers off! K have found my butcher ok for casings, though i think they made a mistake... i was told i would have enough skin for ten kg of snags, but only managed 3kg. Now i doubt i stuffed up that bad that i understuffed and think he didnt give me enough.
I have a question though. Is there some soaking i should be doing before i use them? I have hog casings. And a book i have, which is old, says to soak them in water and vinegar...? Is that still done these days?