I’m not a big fan of collagen casings. Obviously there are times they are the most practical to use. I make Italian types, brats, and anything that style in natural hog casings. I prefer sheep casings for breakfast links. I also bulk pack in 1lb bags breakfast sausages.
For me I like the wild game flavor and tend to go 25-30% pork fat.
Summer sausages get mahogany casings.
Collagen casings to me just don’t have the firm crunchy texture of natural casings.
