<Charlie> wrote in message
...
> Hey everyone.
>
> I am jumping into sausage making and am wondering if oiled
> cheesecloth can be substituted for natural or collogen casings in
> making cured and smoked sausages, such as andouille, summer sausage,
> keilbasa, etc.
>
> A web search has only yielded two results.... not enough for a
> consensus.
>
> --
> Thank you
> Charlie

Been making sausage for years .I have even used empty cans for summer
sausage forms.
Anything can be used even paper bags ..... but I do not eat the cans and
would not eat cheese cloth.
But peel and eat may work fine.