Austin Wow, you guys have a great website. I’ve been learning some tricks about snack sticks from Walton’s now I want to try changing my fresh sausage recipe from natural hog casing to 30 mm collagen casings. The reason for the change is to better control the finish size. Couple questions; will the change help with the “pop” that we all seek in a sausage DAWG, and will the collagen cased sausage freeze well. I usually make 50 lbs of venison dogs in the fall and enjoy them throughout the next year. Thanks in advance for your help.
