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View compareThe Sausage Maker - Fresh Collagen Sausage Casings, 22mm (7/8'')
The Sausage Maker - Fresh Collagen Sausage Casings, 22mm (7/8'')
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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 Sausage Maker Inc. Fresh Collagen Casings, 22mm. A popular size for making breakfast sausages. Edible; tender and delicate, yet durable enough to withstand your pan's sizzle. Can be used as a replacement for natural casings (though they will not have the same characteristics) and should be cooked shortly after stuffing. This casing is used for fresh sausage only, because they are thin and tender and virtually adhere to the meat after they are stuffed. Translucent. Comes with 6 half strands per package. Stuffing capacity per package approximately 30 lbs. (148 feet) Contains collagen casings that are edible. Fresh collagen casings are a natural product made from a refined layer of cattle hide. Because of this, collagen casings are much more uniform in size, when compared to traditional natural casings. Easy to use, and do not require soaking; simply unravel and load onto stuffing horn. When twisting into links, make first twist in one direction and then next twist in opposite direction to prevent unraveling, being careful to not over twist links (maximum two full twists). Keep sealed and under refrigeration when not in use. If casings become brittle, soak briefly prior to use.
Frequently Asked Questions
- Q: What size are these collagen casings? A: These collagen casings are twenty-two millimeters in diameter, which is ideal for making breakfast sausages.
- Q: What are collagen casings made from? A: These casings are made from high-quality beef collagen, derived from a refined layer of cattle hide.
- Q: How much sausage can I stuff with one package? A: One package can stuff approximately thirty pounds of meat, providing a total of one hundred forty-eight feet of sausage skin.
- Q: How do I use these collagen casings? A: Simply unravel the casings and load them onto the stuffing horn without any soaking required.
- Q: Can I use these casings for different types of sausages? A: These casings are specifically designed for fresh sausages only, particularly breakfast sausages.
- Q: Do I need to soak the casings before use? A: No, soaking is not required. The casings are ready to use right out of the package.
- Q: How should I store these collagen casings? A: Keep the casings sealed and refrigerated when not in use to prevent brittleness.
- Q: What should I do if the casings become brittle? A: If the casings become brittle, briefly dip them in water before using them to restore flexibility.
- Q: What is the best way to twist the sausage links? A: Twist the first link in one direction and the next in the opposite direction to prevent unraveling.
- Q: Are these casings edible? A: Yes, these collagen casings are edible, providing a tender and delicate texture.
- Q: Do these casings require rinsing before use? A: No, these casings do not require rinsing; rehydration occurs naturally during cooking.
- Q: How do these casings affect the flavor of the sausage? A: These casings enhance the flavor of the sausages while adhering to the meat after stuffing.
- Q: Can I use these casings for smoked sausages? A: Yes, these casings can withstand the smoking process without bursting, ensuring consistent results.
- Q: How long should I cook sausages in these casings? A: Cook sausages under one hundred fifty degrees Fahrenheit for optimal texture and flavor.
- Q: What happens if I over twist the sausage links? A: Over twisting can cause the casings to unravel, so limit to a maximum of two full twists.