I have used both types of casings. I will only use the natural for any type of sausage unless there is truly no alternative. The flavor and the bite of a sausage with the collagen casing is completely wrong. My feeling is why would I use a casing if yI have to remove it to eat the sausage?
Just my personal feeling. Everyone's opinion is their own.
Have a ton of fun with the grinder. It's amazing how many types of sausage you can make!
I love the 'snap' of a natural casing.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"