Homemade Sausage Making

I saw on Lem's website they sell fibrous casings for summer sausage. Has anyone used their fibrous casings? If so how well did they work?

Fibrous casings work very well for summer sausage, you can stuff them very tightly and not break the casing. I use the protein lined fibrous casings for dry cured salami because the casing will shrink with the meat, LEM doesn't carry the protein lined ones but the SausageMaker does.