Subject says it...

I’ll be mixing it 50% deer with 50% pork butt.

I just ordered A.C. Legg seasonings as follows

Maple breakfast sausage seasoning
Chorizo Sausage
Sweet Italian
Snack sticks
Jalapeño summer sausage
And Pork sausage blend #7

... What casings do you guys like most for summer sausage, sticks, breakfast sausage, ....

Mahogany casing for summer sausage,

collagen casings for snack sticks,

natural pork casing for bratwurst (not what you asked, but if casing sweet Italian I would use the same)

bulk for breakfast and sweet Italian.

no experience making chorizo, but I would likely try a collagen casing.

Purchased from local butcher supply or butcher shop.

I just do bulk for Italian and Chorizo. I use sme sheep caseings for some breakfast links. Could also use for Chorizo

Fibrous for summer sausage

Sheep for snack sticks

pork casing for the rest

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.

I now buy all of my casings from Syracuse Casing Company. Premium stuff.

http://www.makincasing.com

Hey thanks - that one hits fairly close to home, I’m from up state NY.

May have to order some casing from them and give there brand a try!!