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Does anyone have a recipe for good tasty cocktail sausages that I wouldn't be ashamed to serve up at a party (i.e. the opposite of the tasteless rubbish found in a supermarket)? Secondly, where can the casings for these be obtained - the smallest I've seen advertised is the 19mm collagen from Weschenfelder, way larger than for my idea of a cocktail sausage?

Incidentally I tried looking for a suitable recipe elsewhere on this forum in http://forum.sausagemaking.org/viewtopic.php?t=643, but a search for 'cocktail sausages' on the first link produced everything but, and the remaining two links appear broken. Am I doing something wrong?

Try any of these...all by Wheels, and everyone here knows that i LOVE these mixes.
You will not be disappointed trust me:


http://www.localfoodheroes.co.uk/?e=359

http://www.localfoodheroes.co.uk/?e=133

http://forum.sausagemaking.org/viewtopi ... sc&start=0

Phil has also kindly put up a Sausage Calculator on his recipes so all the hard work is done for you on the Calculating side of things.
John

I've used Wesch's 18/20mm sheep's casings - you don't want any smaller. You'll need a 10mm stuffing tube for these. Whatever recipe you choose, make sure that you grind it fine.

Phil

When making very short sausages, you may find it easier to twist them as they are coming out of the stuffer.