Has anyone successfully used the collagen casings for making sausage? I've been making my own sausage for a few years using the natural casings but this year I decided to use the collagen casings since they didn't have the same stigma as the "natural". In any case, as they are cooking, they always burst open and I don't know why or what I'm doing wrong. Does anyone out there have the answer for me?
post #1 of 8
12/9/07 at 3:02pm