For making sausages, what kind of intestines do you use for the casings? I've eaten pork intestines before (both large and small) and they don't seem at all like the very thin casings used for sausages - they're thick and quite meaty. Are sausage casings another part of the intestines entirely? I checked in Jane Grigson's charcuterie book and she just says to "wash and scrape" the intestines but that meaty part seems awfully thick to just scrape away. I live in Hong Kong and can't buy prepared (cleaned and salted) casings, as Jane Grigson recommends.
Thanks in advance for any help.