The recipe is a dialed in winner, that is a done deal.  The cellulose casing is a winner for a "skinless" product.  But you cant make a Slim Jim size sausage and call it a Hot Link, it just does not track.  They make a 31mm cellulose casing, but still not sure that is big enough (for reference, the link is a 42mm).  The dried hog casing, still a little tough, but better then the cold/hot smoking.  They were cooked at 180° till an IT of 150°, maybe 75 minutes.  The high heat chees is a winner, $10/lb. is tough to swallow, but it makes a difference when hot!

Looks great

Looks great

Yes they do, nicely done.