15lbs of Chorizo, both bulk and links
and 10lbs of Brats, links
used sheep casings for the breakfast and chorizo. I've heard rumors that sheep casings are a pain in the neck and I would only agree when you are rinsing them and also the fact they smell like a gerbil cage. Other than that I didn't have any problem stuffing them.
The sheep casings weren't as small as I thought but significantly smaller than a 32"-35"mm casings. Nice sized for a breakfast link
Rinsed the sheep and hog casings saturday night. put them in a tupperware with 1/2 white vinegar and 1/2 water to soak overnight. The white vinegar makes 'em slick and easy to slide on your stuffing tube (fyi for new sausage makers)
Breakfast sausage
http://img96.imageshack.us/i/dsc02627e.jpg/"
http://img29.imageshack.us/i/dsc02630q.jpg/"
Chorizo
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http://img341.imageshack.us/i/dsc02629x.jpg/"
