Today I discuss sausage making, sausage casings; both real and phony, plus spices and finally cooking. I have been making sausage recently trying to prefect a new sausage seasoning that will be easy to use, weigh the ground meat, add measured amount of seasoning and make the sausage...perfect results will follow. But, this is NOT easy..have worked on it for months in an effort to perfect it, while doing this testing getting real casings has been a pain in the butt....so I use easy to find temporary casing to form the basic sausage shape, then cook it in water before frying grilling or smoking....I will advise you today how to do it.