The use of intestines reminds me of when I was living in Greece. The
Greeks take the intestines of lamb and wrap them tightly around a giant
skewer and roast over and open flame. They are wonderful with all their
spices and flavors. I too buy hog casings to make my own sausage. i
spice it up with cayenne and some with sage. It seems to be the only way
one can get chemical free sausage. My kids love it also.
Trish