SC - The Goddess Julia

[Marilyn Traber]

What works well is to make sure you soak your casings in warm water with
some salt in it for a bit before you start stuffing....
Also, you should seperate and unknot your casings well ahead of time to
avoid frustration...
After you do that, it's helpful to run water through them to sort of
make sure the kinks and such are worked out...you can do this with your
faucet running at just a trickle (use warm water)...

Jeff 
(the former meatcutter/sausagemaker)

needlwitch at msn.com wrote:
> 
> One other thing to remember is that when you work with real intestines, you
> want to wash them thouroghly, and keep them moist. Also, they tear much
> easier, so they are much more prone to blowouts.
> Thorbjorn the Cook
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