On 11-Dec-2006, "jim graham" wrote:

It is sold in a unit called a "hank" which is way to much for most weekend

grinders. Many grocery stores with real butcher shops will sell you what
you
need. You can also order online. The next decision is diameter, which I'd
recommend 1.5 to 2 inch for beginners. Thinned walled casing is easier to
eat but very difficult to fill. I'd start with a stout natural casing and
progress to synthetic later.
"Nonnymus" wrote in message
...
What is the best casing for sausage? What is a good place to find it?
--
---Nonnymus---

I bought casing from "The Sausage Maker" (http://www.sausagemaker.com/)
and you're right jim. A hank is way more then a casual sausage maker can
use. But, it keeps well in the freezer in its original brine.
--
Brick(Youth is wasted on young people)