been following flyfishermans thread on his sausages and all good info etc
usually I burger as felt sausages was "more work" but really enjoyed last batch so want to get back into them
didn't want to hijack his thread
so wanting to ask the question regarding sausage casings....
I used sheep casings and worked very well regarding a clutz like me and were durable enough with my rough handling but felt they were maybe slightly on the "chewy" side skin wise
so hog casings or sheep casings?
looking for something durable enough for the amateur handler like me but not something chewy or cheuch as they say up here