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Stumbled across the site while searching for various Penrose Hot Sausage recipes. Glad I found this site.

Just stopping by to say hello to the other members. I'm from the great state of WV, love gardening and canning, so these Penrose imitation recipes are for me...lol. I've been making them with the recipe here for a few years now, my son loves them as much as I do. Definitely miss the...

I've been happy with the versions (original and 3.0). Today I'm doing v3.5 and I expect it should be as good, just not sure which process I like best yet. I did a qt of Hillshire Smokies (pork) and another qt jar of Hillshire Smokies (beef). Had room left over so I added Hillshire jalapeno...

I can't answer your question directly, but in the future just put some slices in the casings before jarring them. For Smokies, I put 3 slices in the casings, each about a 1/3 of the way around and about a 1/2 long slice that's centered. It helps get the brine thru and thru those sausages.