When I started making smoked sausage, liver sausage, bologna and salami 54 years ago, I had Ladies in town sew the casings for me out of heavy cotton cloth. We now have a Ladies sewing club in Nashville, Tennessee that sews these casings and uses the profits for helping people that deserve a helping hand. You will still find several companies in the Mid-South that smoke their breakfast sausage in cloth casings and you will find "Rag-Bologna" in many areas of the country including Pennsylvania. A lot of Sweet Bologna and fermented, smoked, bologna is still made in cloth casings. I  stuff them dry and and tie then leave overnight in the frig to smoke the next day. THIS IS THE OLD FASHIONED WAY. ( CASING SIZE IS 4 INCHES FLAT WIDTH(3.25 INCHES STUFFED) X 18 INCHES AND WILL HOLD ABOUT 3 POUNDS. I LIKE TO TAKE MY BREAKFAST SAUSAGE AND ADD CURE TO IT, THEN STUFF IN THE CLOTH BAG. I THEN SMOKE IT AND PARTIALLY COOK TO ABOUT 150 F. I THEN PUT IN THE REFRIGERATOR OVERNIGHT. I SLICE INTO PATTIES THE NEXT MORNING TO FRY FOR THE BEST SAUSAGE PATTY YOU HAVE EVER EATEN!