What is the difference as far as content-pork, beef?
I'm about to make some sausages and need a casing. What are the benefits of using natural casing when making sausages?
I have no desire to spend hundreds of dollars on this specialized equipment to make sausage, which I may only use a few times a year. There must be some other alternatives! edit: no Kitchen Aid ...
What is boudin made from, and how is it made?