FW: SC - making sausages

[Robyn Probert]

>Clarissa wrote:
>
>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?

Try tying several strings of sausages together (4 is common) every few links
Rowan
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