"Alan Holbrook" wrote in message
. 130...

Natural? Edible collagen? Whatever?

Does it depend on the type of sausage or on the diameter? Seems like most
recipes specify a type of casing, but it isn't clear, at least to me, if
this makes any real difference. And the collagen seems to be a lot easier
to work with.

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You can choose any casing that you want. It just depend on what you want.
I use natural because the collagen are a little chewy to me.


If you want natural casings that are easy to work with. Check out this
video.

https://www.youtube.com/watch?v=EcQuVRFjRxw


Robert