Sausage Casings

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LeafMan66_67
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Sausage Casings

Post by LeafMan66_67 » Mon Dec 08, 2014 8:01 am

For any of the people out there making their own sausage, do you use natural or collagen casings? Also, are you buying them locally or online?

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GAM
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Re: Sausage Casings

Post by GAM » Mon Dec 08, 2014 8:21 am

Collagen from Brothers. Do you have a source?

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LeafMan66_67
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Re: Sausage Casings

Post by LeafMan66_67 » Mon Dec 08, 2014 9:48 am

Nope - no source. Will stop by brothers this week.
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RossBee
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Re: Sausage Casings

Post by RossBee » Mon Dec 08, 2014 11:36 am

Natural - Portage Pork outside of Cap Pele, NB
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know1
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Re: Sausage Casings

Post by know1 » Mon Dec 08, 2014 12:22 pm

I grabbed about a baseball size bundle of natural from 2 boys in dartmouth a while ago. Keep them in the freezer, thaw in water as needed, refreeze the rest. They go a long way.
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jason.loxton
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Re: Sausage Casings

Post by jason.loxton » Mon Dec 08, 2014 4:32 pm

NATURAL!

Natural are so much more forgiving if you're a beginner. Our attempts at collagen were such a pain that we almost gave up on the hobby. Natural changed my life. You can buy them at Horyls in new Waterford if you're on the Island.
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