Natural collagen casing | for sausage making – 26 mm

Description

A collagen casing is easier to run when compared to natural casings.

What is a collagen casing for sausages?

Collagen casings are mainly produced from the collagen in beef or pig hides, and the bones and tendons. It can also be derived from poultry and fish. Collagen casings are less expensive to use, give better weight and size control, and are easier to run when compared to natural casings. They can also be used for those who do not like to eat or touch animal intestines. Additionally, they do not need to be soaked and can be stored outside the refrigerator, pretty much indefinitely.

About our natural collagen casing for sausages – 26 mm

Our collagen casings are made from beef and are edible, and no less than 21 meters long. The diameter on the tube is 26 mm, but the diameter of the sausage will be around the same as a fresh hog casing.

Content

• diameter: 26 mm, but sausage diameter is larger.
• sold per tube (about 21 meters).
• vacuum sealed
• can be stored at ambient temperatures
• shelf life formally about 12 months, but in practice they are non-perishable

How to use the natural collagen casing for sausages

• No need to soak them first
• Don’t over twist collagen casings- no more than 1 1/2 – 2 twists.
• Collagen casings should not be overstuffed, they will break.
• Be mindful of the humidity in your smoker. Low humidity translates to tough casings.
• Save your opened collagen casings packages well sealed in the refrigerator, they attract moisture which is not good.

Online English spoken sausage making workshop

In this English spoken online workshop you will learn the theory and practice of making fresh sausages. What types of meat work best, where can you find your ingredients, what are the main pitfalls and what funny things can you do with casings. Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.