To be honest, never really thought about it. Don't eat a lot of sausage, but like it. Too salty for me. Although we did have sausage with a casing for dinner last night.
Depends on how I'm cooking them.
Long cooking (braising, stewing) is good for casing, fast cook (pan fried, grilling) without.
Not a hard and fast rule though just a generalization.
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