Like mentioned it depends on the style and type. For generic stuff you are probably going to use hog casings, 29/32mm size. That's a basic brat or small sausage size. There's other larger sizes for other traditional styles as well as sheep casings for smaller breakfast sausage links. You also have edible collagen casings for things like small snack beef sticks. Buying a hank of casing would be your cheapest route. Good for 100-125 lbs or so.
They do get tougher as they age but can be stored in the fridge in a heavy salt slurry for a long time. I'll probably toss what's left of my hank out next time I make some and buy a new batch. It's been a while.
Plenty of suppliers online. Local butcher shops might also sell them and a nearby Cabelas could also have some on shelf.
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sausage casing
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