Discussion in 'Sausage' started by backyard bbq, Jan 18, 2012.

  1. Ok sausage makers,  break me down the casing types / sizes exc.  what types are best for fresh sausage and hot smoking?  What are best for Italian and breakfast.?  I see that breakfast sausages from the grocery store have collegan casings? What do you prefer?
  2. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

  3. dpeart

    dpeart Smoke Blower

  4. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    Great information Joe ....Thanks for the post........
  5. Nice read. Thanks man!
  6. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Backyard, morning..  I really like the natural casings.... I love the "snap" when you bite into them... like the "old days" as a kid growing up...

    You can twist them, link them, ring them, and they are a natural food product.... of course I am an old phart that likes old stuff and they are primarily for dogs, brats and the like..... All depernds on what you are making...   Dave
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Interesting read! Thanks Joe!
  8. thoseguys26

    thoseguys26 Master of the Pit

    Agree 100% You cannot reproduce that special snap in the natural casings. [​IMG]
  9. johnnie walker

    johnnie walker Smoking Fanatic

    Joe, thanks for the link. Good read and imfo.[​IMG]

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