Not sure hope you prepare your natural hog gut casings. When I prepare my casings, prior to stuffing, I soak them quite awhile in hot water. Keep changing the water as it cools. Then I throughly wash out the casings by hooking them up to the faucett and running fairly warm water through them to clean them out. When I'm stuffing, I keep the casings in a bowl of warm water till needed. Good luck with your sausage. After I take the sausage out of the smoker, I spray them with cold water to cool them down, and prevent wrinkling of the skins. Can't wait to make my next batch.
Good luck with yours.

I might add, make sure you are packing your casings tight.