Hi everyone, Since I got a new grinder, I have made a batch of breakfast sausage that turned out great. Now I want to expand my repertoire and make some links. If you sausage experts could help me out with some pointers and answers to some of my questions, I would appreciate it. First off, what type of casings do you recommend (natural or collagen), and what are the advantages / disadvantages of each? How do you handle the casings...do you need to soak them first? What makes some casings tough after going through the smoker? How much pressure do you put behind the sausage when you are filling the casings / i.e. do they expand when you pump them full? Do you need to add water to the sausage that you are putting into the casings? I read a recent post where they did. Any thing else a sausage rook needs to know to be successful? Thanks for your help.