[Nicko]

Welcome Bruce what a treat for us to be able to chat with you for a few days. Thank you for taking time to answer our questions.

I make my own sausage and use your book Bruce Aidells's Complete Sausage Book : Recipes from America's Premium Sausage Maker regularly. Can you tell me if what you prefer for casing when making sausage at home fresh hog or synthetic?

A while back Alton Brown had a special on making sausage at home and he leaned more towards the synthetic casing for sanitation purposes. I was wondering what your take is on the matter.

[Bruce Aidells]

Thanks for the plug for my book.
I too watched the Alton Brown show you mentioned. Because he speaks in a precise and authoritative manner doesn't mean he actually knows what he is talking about.
I have made a few million pounds of sausage with natural casings and have never had any cleanliness issues. It is very hard for a small time used to buy synthetic casing in small quantities and they don't deliver the mouth feel and texture that natural casings do.
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[Pete]

So does that mean you prefer natural casings for all purposes or are there times when you prefer to use a synthetic casing?

[Bruce Aidells]

I have never used anything but natural casings.