Here in Central NY a favorite hotdog is called a Coney, which is about the same as a White Hot or a Bockwurst. Ever since I started making sausage I’ve been on this quest to capture the taste I remember of the coney from a now long gone local sausage factory. It’s been a while since I’ve played with this so last Monday while trying to decide what to do with the 6 pounds of ground butt in the frig, I thought it was time to attempt it again. Plus I wanted to try the plastic casings again. If you have Rytek Kutas’s book, His recipe is very similar to what I’ve been after, but just not it so I won’t bore ya with the ingredients. I made two mistakes while making these up. The first mistake was that I ground the celery seed, heck the spice grinder was right there why not. Wrong move, it intensified the celery flavor of the sausage to the point that’s almost all you taste. If you’re going to grind it use less, or don’t grind. I now call this recipe my Celery Sausage and I hope I can find a few people that like celery cause I still got 4 lbs in the freezer. On a positive note, while chatting with some friends about them, they gave me some good ideas for using it up. I’ll be trying an onion soup with it and maybe some sort of stew. Mistake Number two, using the plastic casings. There’s something about a dog that doesn’t have a snap when ya bite it, it’s just not right. I’ll be going back to naturals from now on. As far as the plastic’s go, they were fun to try, but they do involve a little more time tying and stripping. Heres a little Q-view; all stuffed and tied; Cooked and ready for the Frig And a couple samples, which didn't tast to bad with a good mustard. Thanks for checking them out, I'll get it right next time.