At 9:32 AM -0700 7/7/04, Michael Weis wrote:

>varieties, were made with natural pork casings.

I always pull the casings off sausages before I cook them. You could
do that if you're not ultra-fussy about contact with pork.

Watch out for the carb and cereal content of sausages too... most
sausage recipes use significant amounts of wheat or rice flour as
a binder. And also watch out for MSG... it's common in sausages.

 ...R.