casings
depends on the size of the sausage, fresh type or a pepperoni type
eg some like the thin and some like the fat ones
the choice is yours
some like
https://www.ebay.com.au/itm/2818604...tem41a0313226:g:GfkAAOSwXkZkE~Zv&edgeep=1
and some like natural casings, as they produce a better flavour to the end product
I think this way also
but they are harder, take longer to add to the nozzle of the stuffer
https://www.ebay.com.au/itm/2823930...tem41bff0076f:g:OtIAAOSwc8ZivR9Y&edgeep=1
maybe Mr Fish knows best ?
please feel free to ask...any thing
