SC - making sausages

[Dottie Elliott]

I have been learning to make various sausages (form period sources) and I 
need a little advice.  When I am stuffing them I twist the sausage skin 
several times between each link and it holds for awhile. Yet while 
cooking, some of the links untwist.  It still tastes fine but doesn't 
look as nice. I tried tieing each link with string until after it was 
cooked and that worked but it takes a lot of string and time. Is there a 
trick to twisting the links I don't know?

Clarissa
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