Dive into anything

A couple years ago I purchased a sausage stuffer for my Kitchenaid stand mixer and began attempting to make my own sausages.

Needless to say, having zero experience, it was a cocophany of errors.

The biggest of which was my inability to properly fill the casings.

They would either be too short, or burst when filling.

My initial goal when starting the process was to make a Cumberland Sausage which you cannot get here in America, and that requiresait be super long and coiled, but I could never get a sausage longer than about 4 inches before bursting.

I sought answers, but unfortunately for me, I could not find a source that didn't make a few fundamental assumptions about the audiences knowledge.

Having exactly zero knowledge to start with I just couldn't possibly concieve of what I was doing wrong, even at base of a base level.

To give you an idea of how little I know/knew, I recently came across another sausage making video where the chef casually side noted that you should be sure to thouroughly wet the spout you put the casing onto before proceeding to stuff your sausage and even just that was a revlation to me.

After fiddling around for a bout a month, I finally just gave up on the whole thing, but after watching that video, I suddenly have the urge to give it another go.

One thing I do remember struggling with was the sausage casings themselves, as they tended to be a little more firm than what I preferred my sausage to have.

Is there a preferred, or best, casing that could be recommended?

Don't get me wrong, a snap is good, just not always the preferred experience for every sausage.

I'm looking for something akin to a manufactured sausage snap, and not one that is almost so tough to bite through that it doesn't cleanly separate with a standard bite.

To be honest, the meat and herbs and spices is secondary at this point, I'm only looking to produce the right consistency at this point.

Any advice or suggestions you might have would be greatly appreciated.

Thank you.