www.sausagemaking.org

Ok, I think i've got a solution for the problem some have been having with the reber and thin sheep casings. Basically, stuff your sausages as soon as possible after mixing. I think the salt (and vinegar in my case) makes the mixture go all stiff, making it really hard to crank into the thin casings. I did a mix and stuff all within 5 minutes, and it was much easier to crank.