I'm getting ready to make my first batch of sausages, and I've been looking through the recipes in the weschenfelder sausage book.
Some use hog casings and some use sheep, and whilst I know it gives a difference in texture I'm not sure if the recipe will turn out wrong if I use the wrong casing? I've got loads of hog casings, and so don't want to buy any sheep as I won't get through them, but feels wrong ignoring the recipes for my first ever batch. Any suggestions?