Ran out of room. Fried up some for dinner last night and got the sausage all packedged.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jul22_0017.jpg)(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jul22_0012.jpg)(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jul22_0013.jpg)
I used 21 mm collagen casings on these, dont let anyone tell you that you cant twist collagen. You just have to let the stuffed sausage sit at room temp for a little to let the proteins soften up a bit before you start twisting.