On Wed, 30 Dec 2009 09:28:02 -0500, brooklyn1
> wrote:

>>>>> I still haven't tackled the stuffer but I just got a package of
>>>>>> casings so I'll see how it goes.
>>>>>>
>>>>>> Lou
>>>>>
>>>>>good luck, lou! i have faith in your ability.
>>>>>
>>>>I've made home made Italian sausage and stuffed it in casing too, but
>>>>AFAIC there wasn't a big enough difference to go through all that
>>>>trouble more than twice.
>>>
>>>I make bulk sausage often, it's hardly worth the trouble to stuff
>>>casings.
>>
>>
>>LOLOL.. I've seen pictures you've posted of store-bought sausage
>>you've bought. IIRC Hillshire farm. You are nothing more than a
>>hypocritical-bull-shitter. You rant about folks buying mystery meat
>>yet you buy mass produced sausage because it's too much trouble to
>>make your own? You're a joke shemp.
>>
>
>Pinheaded PEON doesn't know the difference between fresh and
>cured/smoked. Folks here are asking about fresh sausage, PEON.
>It hardly pays for folks to make their own cured/smoked sausage unless
>they are going to prepare it in quantities to operate as a cottage
>industry. I consume maybe two three packages of kielbasa a year...
>maybe you eat tube steak every day, but then you are a PEON.

You sound like jerry sauk.

Lou