Choosing the right casing size really depends on the type of sausage you want to make. For example, smaller casings like 16-21mm are usually best for snack sticks or breakfast sausages, while larger sizes such as 32-40mm are great for bratwurst or traditional sausages.

• Check your recipe for recommended diameter.
• Consider how much meat you'll be stuffing.
• Look at product descriptions for length to judge how many sausages you can make.

Natural casings are made from animal sources, typically hog or sheep, and are valued for their traditional texture and flavor. Collagen casings are made from processed collagen and offer uniformity and ease of use.

• Natural casings create a classic 'snap' when bitten and can add traditional character to your sausage.
• Collagen casings are consistent in size, don’t require soaking, and are great for beginners.

Most natural casings require soaking to make them soft and flexible, which helps prevent tearing during stuffing. Typically, you’ll want to rinse salted casings under cool water and soak them for about 30 minutes. Some pre-tubed or pre-flushed products may come ready to use, so always check the packaging instructions. This step can make filling casings smoother and help with achieving an even finish.

After you’ve opened a package, unused sausage casings should be stored in a resealable bag with salt to keep them preserved.

• Keep them refrigerated to maintain freshness.
• Don't freeze casings, as this can compromise their texture.
• Make sure they're fully covered in salt to avoid drying out or spoilage.

Yes, sausage casings can be used for a variety of meats, including pork, beef, poultry, or wild game. The main factor is matching the casing size with your sausage recipe. Natural and collagen casings both work for different fillings, so you can experiment with flavors and meat blends. Be sure to follow safe food handling practices when stuffing and cooking your sausages, regardless of the meat you choose.