re: Better sausage: Conecuh or random gas station South of I-10 in LA?

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Funny, I’ve used sheep casings on snack sticks and breakfast sausage for years without it being rubbery. I wonder what the difference is. Would like to know. The only rubbery casing I’ve had was beef middle that I use to make andouille- for larger diameter. I expect it to be that way as it is labeled “inedible”. It’s edible, but you gotta work at it ??

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Interesting. The smaller diameter Conecuh when I’ve utilized it in gumbo or red beans and rice had a weird texture. To me it was nasty tasting. Now on a sausage or hotdog bun it’s very good when grilled. To me it’s totally different than all of our favorites in Louisiana. When I travel to the hill country of Texas on business their sausage is totally different than Louisiana sausage, but they tell me it’s pork and or beef casing with a beef and pork mix utilized to stuff it. Conecuh if not grilled is rather greasy so I agree with many on this board. In Texas sausage seems to me to be a much drier and lean tasting sausage. The Conecuh plant told me they use sheep casings on that rope sausage I like to grill. I just surmised the sheep casing does not do well in dishes that it simmers in for a significant amount of time. From my understanding because of its small size it’s often utilized in the applications you described. The weird texture I only detect again when its been simmered or braised for long periods of time.