[Correct Dining by Wilfrid: October 12, 2007]
Charcuterie in its various forms may require relatively advanced cooking skills, but anyone who can season, flavor and shape ground meat can make...what shall we call them? Sausages? Rissoles? Faggots, even? How about crepinettes?
Now any of these can be made to hold their shape, and be cooked, without any skin or casing, although of course you lose some texture, some snap that way. Sausage casings are inexpensive, but you are also going to need some gadget to stuff them and a good deal of patience. Easy solution?