Like and share this video if you guys get any useful information about sausage casings! Leave a comment on what you'd like to see more of down below!

How this video doesn't have 20 millions views already surprises me. This is one of the very best informative videos I have ever seen.

This is the best video I’ve seen on sausage casings. Super informative. Thanks man, just awesome 👍

For a newbie with a meat grinder, This video is AMAZING!

Thanks. Been looking for information as good as this for some time. The filling with water to show the expected sausage size was great.

I've been watching 2 guys and a cooler. This video came recommended.

I've always used natural casings including making breakfast sausage with sheep casings... omg, what a pain. Great video that's getting me to look at others.

A very useful and informative video, thank you.

What valueble information. Thank you very much. Really appreciate. Fourways. South Africa.

well explained and very useful information. Thank you so much for taking the time.

Thank you for this great video. You explained everything very well in my opinion.

Very informative video, thank you. What casing woull you recommend for making a Scottish haggis? This is a traditional meat mixture with herbs, spices and oatmeal, cooked inside a sheep stomach. I would like to bake this in the oven with water in the pan. The ball of haggis, usually 8 inches by 4 inches. is also wrapped in foil. They can also be simmered in water on top of stove for about 2 hours.

Thanks

Found this on recomended. Great info!

Yo this is very informative thank you brother.

Thanks: Lots of good nformation

Looked up “why wax on cheese” then “how is blood sausage made” and finally “sausage casings.” Maybe some day ill make sausage. Thank you for your expert knowledge.

fantastic information....thank you

Great and very informative video. Thanks for sharing the knowledge.

Very informative video, thanks Duncan.

Thank you, it's really helpful

Thanks. This is very informative. 🍓

That was very informative! Can you do a video on small batches/ how to calculate per pound if possible?

9:14 Chewing through a beef bung Made me laugh like a school girl :)

Thanks for all your help and look forward to future vidios

This was very useful mate Thankyou!

Great videos. Thanks

Great video

Thanks a lot for this video!

Very informative, thank you.

Very helpful, thanks

Duncan, I believe how much I have learned. It is great to see a fellow Canadian make good. Now my question is this: On both the pepperoni and the sausage videos when you were filling the casing I noticed that you didn't tie the ends of the casing. Did you do it later and I missed it or is not tying the ends a better way to do it?

Thank you for the video

@duncan henry - Question/advice: I've always made my soppressata with ~2.5" beef middles for casing . I get them from a good local supplier who has always offered Canadian product. (They're good people and patient with my salumi eccentricities) Of late they tell me they have no access to beef casing from Canada anymore. I'm fine with US but I'm pretty particular with the source of anything I'm going to feed to my family. Large hog middles would seem to be a good alternative as (I think) hog product needs to be Canadian if sold here. It appears hog middles are still produced in North America but I can't get them shipped from the US. Any chance you know where one could get (Canadian) 2.5" to 2.75" hog middles in Canada? Love the beef ham video. Please keep it coming! You are "The Sage of Sausage" Actually, I think we need to start using this term when referring to you ;)

Perfect

Quick question: Made your pepperoni beef sticks with mahogany collagen casings and they came out great! But after refrigerating them the casing is very loose. even though they were filled tightly. Had a slight wrinkle to them after they came out of the smoker but nothing crazy.

Which video do you show how to twist and link sausages

What I`d like to know is there a commercially made all beef natural casing hotdog? Years ago, there was a fast food hotdog/hamburger chain called G.D. Ritzy(s) . They had the best hotdogs I ever tasted. They were the afore mentioned hotdogs. Back in Columbus, Ohio our local butchers shop (Thurns ) only sold pork products. Just wondering.

Can I freeze my leftover unused casings?

Do collagen casings have to be soaked before stuffing them?

Mr. Henry. a question. have you ever used cotton summer sausage bags" for casings? If so, how did you like them? My new butcher supplier offers them and I was thinking about trying them.

What pink cure 1 or 2 would you recommend if I'm making a smoked salmon snack sticks, I'm making them the same way as I would for beef pepperoni sticks. Thanks Nick

I live in Nova Scotia and its hard to find some natural casings. I know that they are on amazon. Do you have a brand name preference.

Do you have a video on how to properly stuff, and smoke any sausage in an edible collagen casing. From what I’ve read the ends open up on you once you cut them into links. Is this true? If so, is it possible to keep them from opening up?

Hi If you have the time , these are the pre bought sausage mixes I use . 250 gram /10 kg batch . I appreciate your help and could you write out the calculations so that I can reference for later uses ? Thanks

Any thoughts on why my casings are are a tough chew and best way to remove the casing from cured and sous vide pepperoni? Great videos!

I want to make home made hot dogs 🌭 , but I want to be able to smoke them for smoking flavor and preserve them for as long as I can. Which natural castings would work best for making 100% beef hot dogs 🌭. Have you made a video about how to make hot dogs 🌭. Please let me know. Thanks I would appreciate it if you gave me an answer.

thanks for the info, what casing would you recommend for making fish sausage, or chicken

In reference to my tough casing I was using natural hog casing from a reputable provider

hi very good information about the casings, i have sausage maker, which has horn diameter size 25mm, what is the right size casing i can go for, but it has to be sheep casing. please advice.

So I have made many natural hog cased sausages and have rested them overnight to develop pellicle on the outside of the casing to accept the smoke better. Would collagen casings require the same treatment or would this step be unnecessary?

Brother can we a vid on value adds for all species?

Natural is best

What’s the best casing for boudin?

Let's be honest. You was looking for this.

Can you eat/chew through collagen casing ?

Where did you bought your casing and brand

I meant the ingredients/ store bought sausage mix to convert into smaller batches

I want to make arabiki sausage. Those cheap little sausage I had in Japan that snaps very satisfyingly under my teeth

If you can't eat the cellulose casing, why would you put them on hotdogs? I've never seen hotdogs that you had to peel.

Beef bung and beef middle 📝

Laugh i hope your planning on making a lot of sausage. When i saw you put the whole package in the water i just groaned. I always just take as much as i think i will need before putting them in water. I never soaked mine all that long. About the time i had all my meat ready i would then put them in water. By the time i finished with the bowl cutter and filled the Hydraulic stuffer, they would be ready. This was a VERY VERY long time ago. (1979)

Longest video ever!! My guy get to the point stop talking so much!!