I am planning to make a large amount of sausage soon (10-20 lbs), grabbing some casings tomorrow, but I'm wondering what would be the best way to freeze it? Zip-loc or paper? Left in a string or separate the links? I've used styrofoam trays and plastic wrap for short term storage (usually less than a week) in the freezer, I've thought about using freezer paper, but not sure how well it will work for prolonged storage (a month or two).
Paper seems to be the more cost effective solution
Some will be sweet Italian, some will be a simple breakfast sausage, both types in natural hog casings.
Who needs exercise when you cook with cast iron?