What is the difference???  The more I read the more I am confused.

Salted, dried, pork, beef, lamb, natural, collagen.

Good grief.  Anyone have a simple analysis???

Is a bit to work out.

Do you have a preference Robert?  So far I have only used salted pork casings.

With the trouble I had getting the gut ones on I ordered more collagen for my last lot. Only problem is I should of gone to a bigger nozzle to prevent overloading.

A couple of the sites have good explaination for the different t6pes.

Will try the gut ones again when I do the beef bangers.

Collagen is the main one use by commercial sausage makers. Cheers

Bought some more natural hog casings from an eBay company. 

They have been sent by that dreaded Aramex Couriers. 

Left Albury on Monday and now at Coffs Harbour.

Fingers crossed they make it.

Surprise, surprise.  They arrived today.  Fastest delivery ever from Aramex.  :D

Went through and cleaned out the fridge after our trip.  Had some casings sitting in there that didn’t really pass the sniff test so into the bin.

Now have to look at replacing them.  Think I will stick with the collagen casings as have found them to be easy to use and easy on the palate as well.

Looks like we have a week up the coast coming up so will wait until we return before ordering or maybe while I am away so they arrive when we get back.

Agree with you about the casings, need to buy stuff on special again and make some more.

Just placed an order.  Have decided to stick with the collagen casings.  Find them easier to use.

Need to go through the freezer and check out what sausages I have in there although I think we ate most I had while travelling.

My casings arrived today.  I have settled on 26 mm casings as find them a good overall size.

Meat shopping in the next few days.  Mainly pork and chicken.

These turned up today.  I like a thin sausage hence the 28mm and 24 metres long.  That’s a lot of snags.   :)

Found these for $25.75 postage included on eBay.

Vacuum packed hence looking squashed but they guarantee they will be good.

---

Should provide a linkmatefor any other mambers who might be interested. Cheers

The problem with eBay links is they can come and go pretty quickly.

https://ebay.io/m/IfsbLv

Added to watch list, still have a pile left over once I clean the freezer out I will know what I have for sausages and salami..

Where do you store your casing, have mine in the wine fridge now I’m not drinking. Cheers

Going for a thinner breakfast sausage so bought these 21mm casing from the Casing Boutique.

---