My BIL a butcher in WI would fill the casings to about 18", cook immediately or coil on a flat sheet and freeze immediately before the potatoes could turn. We would take it straight from the freezer to a covered frying pan with some water and steam cook it until thawed and cooked through, pour off any remaining water and fry until the casing is nicely browned.
I suppose you could use beer and bay leaf like we do with brats also.
Last edited by erich; 12/17/17.
