On Tue, 27 Dec 2016 03:14:05 -0600, Alan Holbrook >
wrote:

>"Ophelia" > wrote in news:ecc65lFt9n9U1
:
>
>> "Alan Holbrook" wrote in message
>> . 4.130...
>> ====================
>>
>> I haven't made sausages with a casing for a long time. I usually make
>> sausage patties.
>>
>>
>
>I'll make patties for breakfast sausage and for Italian sausage for
>burgers. But for a good sub sandwich, with sauteed peppers and onions, and
>a spicy mustard, it's gotta be links.

Why? For sandwiches I prefer patties. Order a sub sausage sandwhich
and the sausage arrives sliced, usually coins, sometimes lengthwise. I
also like sausage meatballs, works well in sauce for sandwiches and
for pasta. I rarely bother stuffing casings for fresh sausage...
extra work is all. Casings are necessary for cured sausage but not
for fresh sausage.