Sausage casing dilemma !

[snake_2586]

So I completed a batch today with both natural hog and tongmaster collagen.

I quite like the cooked result with the collagen ,less chewy than the naturals.
Easier to load up but much more prone to split and a nightmare to string.

Jury out on this one

I would suggest you are stuffing the casing to full if they are splitting, I find there is a happy medium when you get used to it.

 

[Heym SR20]

Just do it the old fashioned way and take a pile of deer guts and wash them out well.

 

[Nimrod1960]

Just do it the old fashioned way and take a pile of deer guts and wash them out well.

As a tripe lover, theres an idea

 

[Heym SR20]

As a tripe lover, theres an idea

The original artificial haggis* was made by stuffing a sheeps rumen with finely chopped sheep lungs, heart, liver and oatmeal. In Africa, a puff adder is made by taking the cleaned out lower intestine and stuffing with similar offal and offcuts of meat and fat from whatever antelope has been shot, and roasting it over the coals of a mopane wood fire.

*off course true wild haggis is now very rare, having been hunted almost to extinction but disciples of Robert Burns, hence Butchers developing an artificial haggis using up all the unsaleable parts of a lamp or old ewe, and selling it all the masses of gullible American tourists as a true Scottish delicacy.