I am just getting into sausage making. I made a batch of breakfast sausage and chorizo last weekend. I made the breakfast into patties and the chorizo into small bags.
I want my next batches to be italian sausage and smoked kielbasa. is there any reason I can't use the collagen casings for both??
What are the advantages of each?
Thanks! I love this site
Steve
I want my next batches to be italian sausage and smoked kielbasa. is there any reason I can't use the collagen casings for both??
What are the advantages of each?
Thanks! I love this site
Steve
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