On Tue, 29 Dec 2009 16:27:48 -0500, brooklyn1
> wrote:

>On Tue, 29 Dec 2009 12:42:00 -0800, sf > wrote:
>
>>On Tue, 29 Dec 2009 14:20:10 -0500, blake murphy
> wrote:
>>
>>>On Mon, 28 Dec 2009 09:58:01 -0600, Lou Decruss wrote:
>>>
>>>> On Fri, 25 Dec 2009 02:00:04 +0000 (UTC),
>>>> (Steve Pope) wrote:
>>>>
>>>> I've recently started making my own sausage and it's much better.
>>>> I've only made bulk so far but it's been rewarding.
>>>>
>>>>>I guess there's an argument that as they cook in their natural
>>>>>casing they acquire a better flavor or juiciness, but I
>>>>>have not noticed much difference.
>>>>
>>>> I still haven't tackled the stuffer but I just got a package of
>>>> casings so I'll see how it goes.
>>>>
>>>> Lou
>>>
>>>good luck, lou! i have faith in your ability.
>>>
>>I've made home made Italian sausage and stuffed it in casing too, but
>>AFAIC there wasn't a big enough difference to go through all that
>>trouble more than twice.
>
>I make bulk sausage often, it's hardly worth the trouble to stuff
>casings.


LOLOL.. I've seen pictures you've posted of store-bought sausage
you've bought. IIRC Hillshire farm. You are nothing more than a
hypocritical-bull-shitter. You rant about folks buying mystery meat
yet you buy mass produced sausage because it's too much trouble to
make your own? You're a joke shemp.

Lou