Skins

These are two places we have ordered from with success. 

http://www.sausagemaker.com/

http://www.butcher-packer.com/

Nancy

Next door, over here in Columbia, SC, I found the local country meat stores would would sell it to me over the counter by the foot.  It helped to grease the skids if I also bought some of my ground pork from them.   They don't normally sell it retail but if you tell them what you are doing they will often sell you some -- or even give you some.  You may also find someone to talk sausage-making with, since these places are often proud of their own recipes.  Oh, how I miss the onion sausage the recently closed meat market nearby had.  I think they used lots of sweet onions in the mix.

 In the past I have bought natural hog casings, ( normal sausage size) from the local supermarket in small containers I suppose about a pound.

 quite cheap.

 they are packed in salt, so you have to soak them for a while first,, I don't know if you already know these bits about making sausage that I found from expearience, but I will carry on and hope it helps.

We, my friend who used to sausage maker #2, and I found that the actual sausage meat(filling) needed to be a little salty to start, when we thought we had every thing ready to fill the skins we fried a small patty to taste and adjusted if needed.

Don't feed too fast or too full and try and get the sausage even.  when finished feeding just jiggle and squeeze a little  here and there to even out the size.

Then we linked our sausages like regular size, but then one needs to hang then over night if possible so that the skins settle..

 if you intend to fry your sausage and you haven't hung them you will find your skins will burst..

 I hope you enjoy making them,, and I hope this has helped...

                                                                             qahtan