I am going to go through and read all the posts on casings but still have questions. What size and type casings are best for brats and sweet Italian sausage? How does it come and where do you buy it. How long do you soak it before stuffing? I bought some from a meat market that was packed in salt. I read on here that these are probably seconds and could cause some of the problems I had with stuffing. I also read that some are soaked in a brine. Is it better to buy a hank?