These turned out pretty damn good! Had them with dinner, your typical Green Beans, Potatoes & Keilbasa.
Quick question though, the casings were very tough. Used hog casings, I don't know the size or anything my son brought them to me a couple weeks ago when I started making things. I've made Italian Sausage, Country Sausage, Elk Sausage, and Hotdogs, none of which the casings were tough. I soaked them in water about a half hour, along with some vinegar....the meat was delicious, great smoke flavor and all.
Thanks in advance for the help, hope the pictures attach okay!