Ok, so I’m thinking of trying my luck at dry sausage. Any one have any input on which I should use? Natural casing or collagen?

JohninPa
I’ve used the Willy’s Snack Stick mixture, habanero/lime, and the Pepperoni Snack Stick mixture, all purchased from Walton’s. They have wonderful flavors. I did use, both, the Sure Gel Binder and the encapsulated citric acid as well. They were wonderful. Try them all!

The only kind of dehydrator I’ve used for snack sticks is a jerky dehydrator. The snack sticks will shrivel just like jerky but maintain the flavor.
I’ll try to upload a pic. The ones on the left are the dehydrated sticks and the ones on the right were slow cooked in an oven.

I used the 16mm casings from Walton’s. The only thing that I experienced was that the collagen didn’t bond to the meat quite as well as it does for the snack sticks. I’ll have to keep working on it.
The flavor was great and the texture was good too.