For making fresh or cooked sausage, is there a difference/preference for natural or man made casings?
Its really a personal preference. I've used both and I still prefer the natural hog casing for cooked and fresh sausage. They always have a nicer texture and they fry up nicer. Thats not to say I don't use collagen casings either, I plan to make a big batch of fresh sausage on saturday using collagen. I'm using the collegen stricktly because I don't have time to go and get fresh hog casing. The collagen is easier to use because it can be stuffed dry, no soaking like the natural ones, its easier to store also and lasts longer.
Boils down to IMO if you want a really nice finished product with great texture then the natural hog casing is the way to go.
Corey
I always use fresh lamb, pig or beef casings depending on sausage type. I'm not a big fan of collagen casings. But as Corey says, it's a matter of personal taste.
Depends on the product your making. Snack sticks and Hot dogs I use collagen. I try to use natural casings for all of my fresh sausages that won't be smoked. Collagen casings will be fine for most of your smoking needs. If your looking for the "Snap" when you bite into a sausage then you will want to use natural casings.