I'm still fairly new to sausage making, and usually just form it into patties or small logs, but I do have a nice stuffer and do like to stuff them when I make a large batch. This leads to my question: which types of casings are available and which is best? I have previously used some salted hog casings given to me by a friend, and these worked fine, but I felt the casing was a bit chewy and interfered with the pure eatin' pleasure of the final product. I don't know if this is just the nature of hog casings, or was particular to that brand. I'm looking for advice as I can't find the casings I'm sure I bought over the summer, so am about to order more.
Thanks,
SaigonJJ
Thanks,
SaigonJJ