Actually I need to explain further on the rolling of the sujuks and the pricking of the skins. Both are compulsory in fact. The skins are to be pricked, so they don't burst when the sausage is rolled. And the rolling is done in order to help the sausage dry as evenly as possible. Obviously the meat nearest the skin will be the first to dry and by rolling, the meat is slightly displaced, and so things dry more evenly.
Either way, we're now counting the days until the sujuks are ready.
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