A couple of years ago I made a 25# batch of Venison Bratwurst. I used natural Whole Hog casings. I found that after soaking them in warm water for the recommended time, they were very easy to work with. Also I liked the fact that I could just twist the sausage into the desired length & cut it off at the twist & it would somewhat retain the shape without having to tie it off.
The thing that I did not like was the fact that I could not bite thru the casing, even after boiling the brats in beer. I am considering using collagen casings this time. Would this be a good idea or did do something wrong with the Natural casings the first time?