Casing questions
-
My wife LOVES breakfast sausage. However, she is not a fan of sheep casings or natural casings that I have used for our brats. So, what edible casings would you suggest for breakfast sausage links and bratwursts?
fallflight I think based on your criteria your only option would be collagen casings.
-
fallflight I think based on your criteria your only option would be collagen casings.
-
fallflight 21mm fresh collagen is the best choice for breakfast sausage if you aren’t going to use sheep. Edible collagen comes in 3 varieties, or at least we carry 3, Fresh, Clear and Smoked. Smoked and Clear are strong enough to stand up to hanging in the smokehouse, fresh will break if you try to hang it in a smokehouse but it has the most tender bite, making it a good choice for fresh sausages like Breakfast or Bratwurst. You might also consider a skinless product with Celluloses Casings these are peeled off after cooking and might be the best option for her. However, to try it out you would want to try a strand of the 26mm casing first as that is the only one we sell individually.
-
fallflight 21mm fresh collagen is the best choice for breakfast sausage if you aren’t going to use sheep. Edible collagen comes in 3 varieties, or at least we carry 3, Fresh, Clear and Smoked. Smoked and Clear are strong enough to stand up to hanging in the smokehouse, fresh will break if you try to hang it in a smokehouse but it has the most tender bite, making it a good choice for fresh sausages like Breakfast or Bratwurst. You might also consider a skinless product with Celluloses Casings these are peeled off after cooking and might be the best option for her. However, to try it out you would want to try a strand of the 26mm casing first as that is the only one we sell individually.
-
fallflight Fresh collagen is the way to go in my opinion then, simple to use and decent snap to them. Just make sure not too cook your breakfast sausage too quickly or the might break on you. If they do, it’s not the end of the world, you will be left with a skinless sausage as once they break like that they peel right off.
-
I ran out of the collagen casings the last time I made breakfast sausages so I formed the bulk meat into sausage size rolls with my hands. I put them in the freezer for an hour or so till they firmed up then vac sealed them. Freezing them first keeps them from being crushed by the vac sealer. Time consuming but it worked and my wife likes them better with out the casing.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better đź’—
Register LoginSponsored By:
