Originally Posted by StuporMan
Collagen is stronger than hog casings from what I've seen. I first started using collagen because I figured I'd be clumsy my first time making sausage and I wanted a forgiving casing that wouldn't burst so easy. Worked great. Only thing I don't like about it is you can't twist to form links. You have to tie them off with string or hog rings. Big PITA that outweighs the benefits, so it's hog casing for me now.
This is exactly the problem I had with them. Twisting always
tears the casing. In my way of thinking this makes them less
strong. Anyway, I'll never use them (collagen) again.
Natural casings can burst also, but if they are soaked overnight it doesn't happen much.