best sausage casing? need recommendation

[elkboy]

I use hog casing for german sausage, 2 1/2 " collagen for summer sausage and salami, and the small collagen cases for peperoni sticks. I use a 10 lb stuffer instead of a grinder because it is easier for me to do the way MY recipes are made. I grind and store in tubs mixing every day for 3 days to break down the meat.

Awesome tips- thanks!

[elkboy]

Well, the lady and I had at it last night!  We took all your good advice, and went to Hank Shaw's "Buck, Buck, Moose" for additional inspiration, and gave it a shot!  The Wisconsin-style bratwurst came out very good!  (I may use a little less salt next time).   We slow-grilled on a Weber kettle grill with indirect heat and hickory briquettes. 

Thanks again to everyone!  Good luck on your hunts this fall. 

-Mark