Wow, I would have never given this a thought, but it does make sense.
(I think your two links are the same Redzed. )

With straight pork, no beef, I'd cut back on the water.
Egg white @ 1-3% will help firm it up as will NFDM.
The darker the meat (like the ones you mentioned) the more myosin it contains, so you'll get a better bind

I've always thought the same thing with the foam being the phosphate pump leaching out. It never happens with any of my dry cured bacon.

Lol Chris, I guess it's possible, but the Greek loukaniko has a noticeable orange and anise flavor which I'd think he'd notice.

Ok, So while searching for a recipe I've come to realize lukainka translates to sausage, or pork sausage. I'm guessing what he's looking for is a particular sausage, but it's not called lukainka sausage.

Someone on another forum is looking for a recipe for lukainka sausage and I thought you all might be able to help. Here is his post: I have one source to buy Lukainka but it's about 130 miles away so I would like to have a recipe as a backup. A few online searches have mentioned it, but no signs of ...

I don't think you were dreaming, I seem to remember the something similar.

That sounds tastey to me, My only concern would be the high temp while cooking. I'm not sure what the casings will do at 350°f for a long period of time.

I have a couple thoughts on the wrinkled casings. If the casing were pre-stuck, ( small holes to let the air out when stuffing) they will take on water while poaching. I did some yesterday using a Sous Vide method and a couple bags leaked. Normally I'd dunk the wrinkled sausage in boiling water and ...

Sorry Micro, I don't see any pic's.

corn? seriously? why, how?

LOL, that seriously made me laugh out loud! I'm no expert but those look dand good from here

Is anyone else having trouble logging in? It started yesterday that I have to log in twice to actually get on the site. Today it also said I needed to log in when I tried to reply to a post. Might just be my computer, but it's only happening here.

I'm wondering it the reason some recipes call for cooked liver is too make the product more spreadable. The cooked proteins wouldn't be binding the the fats and water, so it's more of a pate in texture then a cooked sausage?

Thanks for the reply BB. To add to my confusion I started researching the difference and in Liver sausage chapter of the "The Home Production of Quality Meats and Sausage" they state...."Liver must NOT be cooked" then in all the recipes I looked at, the instructions states, to poach for 8-10 minutes...