I know nothing about sausage making but I love to eat all kinds. My favorite has always been landeajers. Always got them from a sausage shop in my hometown in southern Mn for years and they were fantastic. That sausage shop closed sometime ago and we had to switch to another very popular shop in another town a few miles away. Their landeajers have a very tough and chewy casing and to me they are just on the verge of having that bitter over smoked taste. So is it over smoking that causes the tough chewy casing or the type of casing? Thought I'd ask the sausage experts here.