I have used natural casings in the past…mostly for brats, but I am new to using collagen casings. I have seen most every u-tube video but none of them are very helpful. I could use any helpful advice when it comes to collagen casings…I’m not even sure if I purchased the correct ones for my project, which is Andouille sausage. I bought Walton’s 32mm Smoke Collagen casings…