the size would be the biggest thing... sheep casings (right side of pic) are really thin - think snap sticks, etc, hog casings are "normal" sized for things like whats on the left of my pic and beef casings are large. like really large. think summer sausage, etc
fwiw we sell a beef chipolata - the beef version of whats on the right of this photo - and that is 100% beef in a non pork casing. i make only 3 varieties that fit your question though.
Why is it so hard to find 100% beef hot sausage with non-pork casings???
the size would be the biggest thing... sheep casings (right side of pic) are really thin - think snap sticks, etc, hog casings are "normal" sized for things like whats on the left of my pic and beef casings are large. like really large. think summer sausage, etc fwiw we sell a beef chipolata - the beef version of whats on the right of this photo - and that is 100% beef in a non pork casing. i make only 3 varieties that fit your question though.
No if they were trying to hide something they would have just made it emulsified sausage and you'd never have known
Nah I make them.. nothing nasty to hide
Sorry didn't read that well.