Natural hog casings are the small intestine of pigs, and the irony of sausage being a pig's muscles on the wrong side of its own intestinal wall should not be lost on you. Fish out a single casing, and slide it onto the sausage stuffer horn. My casings were too long to entirely fit...
To begin, soak your casings in cold water. They should soak for about 30 minutes to soften. We use all-natural hog casings preserved in salt. This recipe will make approximately 12 feet of sausage links. Pass the deboned chicken meat through the meat grinder fitted with the large grind di...