This is about the 8th or ninth batch of sausage that I have made. I started with collagen casings because I thought they were easier, and didn't want the hassle of dealing with a natural product. After having to peel most of the casings, I decided it was time to try it as my favorite is bratwurst. Was I ever wrong about the natural casings. It produced a sausage that I am very happy with. I used a modified recipe of Michlich Bratwurst seasoning with some added nutmeg and NFDM. First go using the new Vivo stuffer (purchased through Amazon. So much better than trying to use the KA to stuff). I did have a bit of a time getting the casing on the tube at first, but was able to work out a solution (more water on the tube, and kinda work it back and forth). First ring all stuffed All of the sausage stuffed & twisted. This was one batch through the stuffer. I have 4 of them in the smoker now (along with other stuff...macadamia nuts...mmmm) and will post the 'money shot' when they come out. Test with stuffer leftovers..Really good Here are the final product photos. Still not sure if I am going to freeze the rest raw or cook them first. Any thoughts?