Since I dried them first, then smoked them, the bite/snap was really good on both. This is the first time I've smoked sausages and it improved the snap considerably (at least with the hog casings, which is what I always use). The collagen casings were pretty much the perfect snap though. I might continue using them.
Collagen doesn't stretch, so you end up with unusually uniform links, which I think looks a little odd. The collagen was also VERY easy to stuff. It probably lends itself best to emulsified meats that are creamy and uniform, as these were.
Well, I have not stuffed anything yet. I have been making my own chorizo for a long time because the stuff available around here is just gross, and I have several recipes that call for it. I have been using the food processor to chop up the pork for that, but I now have the grinder and stuffer attachments for the Kitchen Aid, and have been looking for casings. Have not used it yet, but have been reading up on it.
I buy a sausage by a company called Conecah, that I can only get when we go to Mississippi, that I really love, specifically for gumbo and red beans, but also just fried up for breakfast or grilled with dinner. But it's skinney, like 5/8" (16 mm) or maybe just a little bit larger. Which is part of why I like it so much. From what I have read I would need sheep casings to get close, or possibly collagen is available around that size.
If I can figure out what casings to use I can start trying to clone their recipe!