On 3/17/2015 3:41 AM, Alan Holbrook wrote:
> 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.
>
>

Opinions vary, but . . .

For Italian, brats, and the like, natural casings are the best. They
handle easily, cook well, easy to eat.

Collagen are a bit easier to work with, however, I've had them peel off
while cooking, they are not as chewable. IMO, they are better suited
for salami type sausages, dry cured.

Breakfast sausage I just make patties. We do some of the Italian in
patties or bulk if it is going into lasagna type dishes.

FWIW, I like to add a little rosemary to Italian too.