If you were to make italian sausage what casings would you use.........natural hog/sheepor collagan?

How about kielbasa?

natural hog, for kielbasa go with larger collagen (fiberous) casing.

where can you pick up nat. casing ?

I get mine from a local butcher, but you can order it from Butcher Packer or The Sausage Maker

thanks i will check for a butcher around here on the eastern shore MD.

Hi Big Guy,

The collagen (fiberous) casing are not edible, correct? What do you do after smoking the kielbasa remove the casings?

Just a note.....

I made my 1st attempt with my new smoker 2 weeks ago. I did a beef brisket witha dry rub and then my homemade BBQ sauce for a side. I must say it was FANTASTIC, even my dinner guest raved about it.

BIG GUY you seem to got it going on and have all the answers...thanks

Pork casings due their smaller size but if you want to peel the casing(as some people do)you can use beef casings, though the diameter is going to slightly larger than the hog casings.

Collagen casings are very edible.

The fiberous casing is not edible, I just peal it off just before eating. If you are going to add your Kielbasa to a soup,stew or other dish, peal off the casing

Been eating collagen casings for years and I am still here. This might help, first paragraph from the top under "definition"

http://www.midwesternresearch.com/CASINGS_COLLAGEN.htm

Yes collagen casings are edible. I was refering to Fiberous casings which are not edible. You could eat them but you can also eat tree bark just not recomended.
Fiberous casings are used for larger sausage, and are removed before eating. Sorry if I confused you.