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Sausage Casings
Posted: Mon Dec 08, 2014 8:01 am
by LeafMan66_67
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?
Re: Sausage Casings
Posted: Mon Dec 08, 2014 8:21 am
by GAM
Collagen from Brothers. Do you have a source?
Sandy
Re: Sausage Casings
Posted: Mon Dec 08, 2014 9:48 am
by LeafMan66_67
Nope - no source. Will stop by brothers this week.
Re: Sausage Casings
Posted: Mon Dec 08, 2014 11:36 am
by RossBee
Natural - Portage Pork outside of Cap Pele, NB
Re: Sausage Casings
Posted: Mon Dec 08, 2014 12:22 pm
by know1
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.
Re: Sausage Casings
Posted: Mon Dec 08, 2014 4:32 pm
by jason.loxton
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.