bayou boy
03-25-2010, 06:47 PM
i have been doing it for a few years now with good results but the wife found out what the hog casings for sausage were so now she has a hard time eating it. this year we tried the collagen casings. overall they stuff easy, no taste etc. but i find the casing splits when we cook the sausage, on the grill, pan fry, or even when we throw it in the pot to boil with crawfish or shrimp. anybody else found a way to deal with this? maybe the brand of casing? stuffing it too tight? really not a big deal but looking to improve a lil bit. once again...collagen casing