Hog's intestines have arrived, boys.

[Sir C]

Oooh, let me know how you make them with the red wine.

Also, sorry to be thick, but some sossies are thin like merguez and chipolatas and some are fat like andouillettes. Are you saying the same gut you've bought will make both? If so, why don't think sossies have thicker skin? Or do they, but I just don't noctice?

You don't know how to make saucisson, do you? I'd love to make my own. Some with cepes, some with truffles.

I'm just going to chuck a bit of wine into the minced pig.

I know nothing of different sausage sizes - I'm on a journey of discovery here.

Saucisson is science, isn't it? Finding a way to stop the germies eating your meat? Sounds difficult to me and potentially dangerous.