"Ophelia" > wrote in
:

>
>
> "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.
>
> I have given up stuffing sausages. I make mine into patties and they
> taste just as good
>

Yep, they do. But they're harder to put on a sub roll (or a hero or a
grinder or whatever you call them on that side of the pond)...:-)