looks like traditional Easter Polish (kielbasa biala ) sausage but I never used cognac,I'll give it a try soon!

I am after 3 years butcher trade school,also work 4 years in meat factory ,but .. only on boner ,or saw man possition,not much at sausage making ,in last few weeks im digging up my school notes about sausage making and starting it at home ,how u see my experience at this job isnt that good but i do ...

sorry for refreshing a topic ,but i just want to share my best way for preparing casing,after i take it out from bag(or jar depended where u bought it) I put it into water (temp . about 20-30 Celsius degrees ) for 1h,after that u need to change water for new one (i use directly tap water) same dagre...