Along the Blue Ridge Mountains and the Appalachians, a new tick-borne disease has been discovered that causes the victims to become allergic to any mammalian protein, except for primates. It is unique in that the patients are having an allergic reaction to a carbohydrate within the tissues and muscles, not a protein. Also, the allergic response changes with each exposure - sometimes anaphylactic and sometimes not. This allergy rules out any meat that isn't poultry or seafood. It also rules out natural casing, and most edible collagen casing (beef collagen).
I have three friends who have contracted this allergy. So, I'm making chicken sausages for them, and using the 23mm vegan casing, so no mammalian products, at all. I understand the vegan casing is very tender. Has anyone, here, used it? If so, any tips?