www.sausagemaking.org

Can anyone link to instructions for lacing a 1.5kg smoked sausage in a fibrous casing?
I have a book which is pretty vague. I think I want to end up something like in the picture attached but with a larger gauge of hole. I get the feeling these are nets or machine tied, but you get the idea.
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Thanks,

Jamie.

Most of what you show is netting, I suppose you could try a technique similar to the one in the video below we use for pancetta, but I'd probably stick with a net so much easier for use with casings.

https://www.youtube.com/watch?v=GiinWRHxZeA

Thanks. I'll have a look at this when I get home. Any idea where to buy such heavy string nets as these? They look like they're made from butchers string. My usual supplier only has the lighter weight stretchy stuff which I usually use for brining/smoking hams and butts.
(Im in the UK)

The honeycomb ones look like a sausage casing called Hukki. It's not a separate casing and net: it's all in one.

Maybe like this?
https://www.youtube.com/watch?v=Y0Ik62XhunA