New to blogs/forums hope this is in the right place...
Does anyone know if it is possible to smoke sausages which were made with colagen casing as opposed to the natural intestine casings?
Not a problem. Smoke away. As howlin says, make sure the surface is dry, but you need to do that with natural casings as well. I have used collagen and natural, and there is not that much difference between the two when it comes to eating. I do think natural has a bit more snap and I like being old school, but collagen is much more convenient.