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Another hog user here, again in the 32mm range. However, the more I use collagen the more I like them. Very easy, but that comes at a price though $$$.
I use 36mm hog casings for polish and summer sausages, 32mm for Italian sausages, and 19mm sheep casings for little link breakfast sausages. All available at:
Hmmm, seems like it would "taste" exactly the same to me if the seasonings are the same, just different how you like to eat it. I like the smaller casings so I can put it in a bun if I want. To each there own I say!!