Roll up into log in plastic wrap, tying or twisting ends to seal. Poach in simmering water about 3 to 5 minutes, or until internal temperature reaches 165°F. Unwrap, taste and adjust seasoning as necessary, adding salt, thyme, wine or honey. Using sausage stuffer or canvas pastry bag with a round tip, slip the casing onto the end of the stuffer or the pastry bag all the way to the end of the casing. Tie a knot. Pipe the mixture into the casing, making 6 sausages of about 3 ounces each, twisting casing between each link. Prick any air bubbles with a pin, to prevent sausages from bursting.