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