Wagshal's market/deli on Mass. Ave in Spring Valley is absolutely AWESOME. I had heard they sold fresh sausage casings so stopped in when I was driving through the area yesterday. OH MY DEAR SWEET LAWD!!! The meats in the butcher case were absolutely gorgeous. All prime + beef and whatever the pork equivalent is. Also poultry, lamb and some exotic meats. Dry aged filets with the most beautiful marbling I've ever seen. IN A FILET!!!! They were cut about 2.5" thick. I nearly passed out. 7 bone PRIME rib roasts looked even better. Also dry aged. When I saw the prices, I DID pass out, but I gotta say if I could swing it it would most likely be worth it. $29.99 a pound was about average for most, the prime rib and filets were closer to $40 if I remember correctly. Plus they had all manner of sausages and other specialty items. They had a whole display of Stubbs' sauces, but the only charcoal they had was some brand of natural lump I'd never seen before. There were also a bunch of food service (not for resale) bags of lump stacked in a corner, so I'm guessing they do their own smoking as well. Don't even get me started on the seafood counter. There was a bowl in the case containing nearly golf ball sized lumps of crabmeat. (if you're familiar with Mid Atlantic Blue crabs you'll know this is rare and EXPENSIVE) I didn't look to see if it was Dungeness or Blue, but given the area I assumed it was Blue. I didn't bother to check on the price. I'd guess somewhere north of $40 a pound. Again, probably worth it, but not in the cards for me right now.
I didn't make it to the deli counter, but they're supposed to have fantastic deli meats and sandwiches. I'll leave that for another day.
I did get my sausage casings. 32mm Natural hog casings, pre soaked/rinsed at the bargain price of $29.99 per pound. I asked the guy for enough for 10 lbs of sausage. It was $4.80. A little more than I've paid at the Amish market, but this place is closer and open every day. By the way, after stuffing all the Bratwurst I made last night, I had about 6" of casing left over. And about a quarter pound of sausage left in the stuffer or, almost exactly enough for one more 6" link. I'm guessing the butcher had a little experience making sausage :)
In closing, if you're in the area stop by and check this place out. It ain't cheap but worth it to see a genuine old time neighborhood market with an honest-to-goodness butcher.
(I have no affiliation, just was really impressed with the place)