pr0wlunwoof Just an old man’s opinion. Always use natural casing. I ordered a lot of collagen casing for a very large batch of breakfast sausage. I hate chewing paper. I have kept it if anyone wants it, but I just don’t like the texture. The breakfast sausage in Lamb casing is fantastic. I like hand pulled and trimmed casing, where all the “whiskers” are trimmed, it cost more but the final product just looks better. I’ll put my bisas up front, Use the best materials and products I can get.
As far as equipment, you seem to be growing in this “hobby” so always get beyond what you think you need. I got a 30 pound stuffer and glad I did because between friends, family, and customers, a typical batch of sausage has grown from 15 pounds to about 180 to 240 pounds. I can sell as much as I am willing to make. It is really about what you see yourself doing 5 to 10 years from now. I knew I wanted to go big, so even when I only needed a 10 to 15 pound stuffer, I went with a 30 pound. Glad I did. Is this a passion you want to pursue, or do you want to make 15 pounds every few months.