I am getting going in this whole sausage making deal and enjoying the hell out of it. I am curious though as to what people use for casings for their various products and why. so far I have decided that I am not a big fan of collagen for the larger fresh sausages like brats, and am not all that happy with it on breakfast links, I have switched to hog for the brats and am looking to order some sheep for next time I make bfast links. I used the collagen for smoked sausages when I made snack sticks and they are ok, a little on the chewy side, but I maybe should have let them dry down longer in the smoker, but I didnt want them to get tough. I am thinking on trying sheep casings on the snack sticks next time maybe? I am looking to do both polish sausage and ring bologna for my next two batches... any input would be appreciated on what is the preferred casing for those. I was looking at doing traditional beef rounds for the ring bologna, but maybe since we didnt eat those that the collagen would work fine? I am looking at using 32-34MM hog casing on the polish. the collagen I have used so far are from LEM, is there a better option out there? I was looking at trying some fresh casings from either Sausage Maker, Waltons, or Syracuse Casing company... any input there would be good as well. anyway any input as always is appreciated.