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View compareThe Sausage Maker® Collagen Casings for Sausage Making, 60mm, Edible, 65 Feet, Clear, Smoked Beef, 2.37” Diameter
The Sausage Maker® Collagen Casings for Sausage Making, 60mm, Edible, 65 Feet, Clear, Smoked Beef, 2.37” Diameter
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$38.26
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$38.26
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Safety & Compliance
Safety & Compliance
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
Product Description
The Smoked Collagen Casings are specifically designed for sausage making, ideal for crafting larger diameter summer sausage, sopressata, smaller salami, and larger pepperoni. These casings provide a reliable solution for both home cooks and professional sausage makers, ensuring consistent results with every use.
Made from high-quality beef collagen, these 60mm (2.37 inches) casings are both durable and edible. Their unique design allows them to adhere effectively to meat during the stuffing process, enhancing flavor while withstanding the smoky aroma process without bursting. Unlike traditional natural casings, these collagen casings offer a uniform size, making them easy to handle. They come ready to use straight out of the package, eliminating the need for soaking or rinsing. Simply unravel and load onto your stuffing horn for a hassle-free experience. Each package includes 65 feet of casings, providing a generous stuffing capacity of approximately 70-80 lbs, depending on the density of the meat and filling technique.
Key Features:- Premium Quality: Made from high-grade beef collagen for consistent and reliable results.
- Durability: Designed to withstand the smoky aroma process without bursting, ensuring your sausages remain intact.
- Ready to Use: No soaking or rinsing required; simply load onto stuffing horn and start creating.
- High Capacity: Each package offers 65 feet of casings with a stuffing capacity of 70-80 lbs.
- Flavor Enhancement: Thin and tender casings enhance the natural flavors of your sausages during cooking.
- Easy Handling: Pleated design allows for simple unfurling and loading onto stuffing tubes.
- Storage Instructions: Keep refrigerated to maintain flexibility; briefly dip in water if casings become brittle.
The Smoked Collagen Casings are perfect for both novice and experienced sausage makers alike. Their ease of use, durability, and ability to enhance flavor make them an excellent choice for anyone looking to create delicious homemade sausages. Ideal for backyard barbecues, family gatherings, or professional kitchens, these casings will help you achieve high-quality results every time.
Frequently Asked Questions
- Q: What size are the collagen casings? A: The collagen casings are sixty millimeters in diameter, which is approximately two point thirty-seven inches.
- Q: Are these casings edible? A: Yes, these collagen casings are edible and designed to enhance the flavor of your sausages.
- Q: Do I need to soak the casings before use? A: No soaking or rinsing is required. The casings are ready to use right out of the package, as rehydration occurs naturally during cooking.
- Q: What types of sausage can I make with these casings? A: These casings are suitable for fresh sausage, cured meats, and smoked sausage types, including summer sausage, sopressata, salami, and pepperoni.
- Q: How much meat can I stuff into one package of casings? A: Each package contains sixty-five feet of casings and can accommodate a stuffing capacity of approximately seventy to eighty pounds of meat, depending on density and filling technique.
- Q: How should I store the collagen casings? A: Store the collagen casings under refrigeration to maintain their flexibility and prevent brittleness.
- Q: What should I do if the casings become brittle? A: If the casings become brittle, briefly dip them in water before use to restore flexibility.
- Q: Are these casings suitable for smoking? A: Yes, these casings are designed to withstand the smoking process without bursting, allowing for consistent results.
- Q: How do I load the casings onto the stuffing horn? A: The casings are pleated for easy unfurling and can be loaded onto the stuffing tubes effortlessly for stuffing.
- Q: What are the cooking instructions for sausages made with these casings? A: Cook sausages under one hundred fifty degrees Fahrenheit for optimal texture and flavor, and avoid soaking the casings during preparation.