While not posting on here for a while, I still make sausage and do some smoking. I am trying a recipe by Len Poli, British Bangers - Pub Style. Used to have these in England when I worked there years ago. Made 6 lbs after mixing everything together. Hardest part was getting the casings ends to open to put over the stuffer.
Tried a patty, had a mild taste. Will cook several and have with breakfast.(https://scontent-atl3-1.xx.fbcdn.net/v/t1.0-9/21686168_10203774756406263_3604061873087910906_n.jpg?oh=b666a36760804c149668680e40b35f88&oe=5A563E3B)
Hi, nice sausage!
To avoid the problem you describe getting casings open, I've taken to buying pre-tubed casings. The manufacturer puts the casing over a plastic tube as part of their processing. To put the casing on the stuffing tube, you slide the plastic tube over the stuffing tube. Then pull the plastic tube out, while holding the casing on the stuffing tube. Beats the heck out of struggling to open up casings to run water through them in preparation to putting casings on the stuffing tube.