The Pennsylvania Dutch serve this pork loaf for breakfast, using cornmeal as a filler. It can be wonderful, spicy, rich, and aromatic—crispy on the outside and creamy on the interior. From "Mrs. Wheelbarrow's Practical Pantry."
Ryan Farr is a firm believer that with the help of some basic tools and a few simple techniques, home cooks can easily make their own links. Lao-style pork sausage is flavored with kaffir lime, galangal, garlic and fish sauce.
It is counter-intuitive, but water is your biggest friend in the sausage stuffing process. Keeping your hands clean, and keeping the casings and newly prepared sausage wet are extremely helpful. The moisture makes clean up a bit easier as well.