You can fry this sausage in patties, stuff it into casings, or use it as an ingredient in other recipes that call for sausage. I use it in stuffings, in biscuits, smoked in links for gumbos, and as a breakfast meat. Use the recipe as a guide only. The wonderful thing about making your own sausage is that you can season it to taste.
Note:
Casings, available from your butcher, are sold sometimes frozen, packed in salt. To clean them, run water from a faucet through them several times until they are free of all salt crystals.
