Links or Coils?

[indaswamp]

For me it depends on what I am making. Boudin I tend to leave as coils. Everything else cased is usually made into links. If I have a big batch to put on the smoker, I will make 24" sausages, twist in the middle, then hang them on the smoker poles. I can get more sausage in the smoke house this way.

What do you prefer?

 

[crazymoon]

I just coil and smoke then cut  into dinner sized lengths for freezing.

 

[chef jimmyj]

Brats, Italian, l link. Kielbasa, 3-4 pound ring...JJ

 

[dward51]

Coils.

It's just easier to deal with and to me, cutting into lengths for use after smoking is no big deal.  Links might be more appealing to something you are sharing with others just for the visual image, but for eating I don't think it matters. To me it's a Ford vs Chevrolet sort of thing.