I'm a newbie trying to make bratwurst

[Fat_Bob]

steelman said in I'm a newbie trying to make bratwurst:

but I couldn’t keep them twisted

Congratulations you just found, IMHO, the problem with using collagen casings everyone complains about. I tried them once and it made a mess out of my end product. Went back to the old tried and true hog casings and never looked back.

Welcome to the site steelman !

[Tex_77]

Collagen casings don’t hold a twist. You can freeze with twist in them and they will hold slightly better. As for the blowouts, cook them over lower heat and you should be good to go.

[steelman]

Thanks I didn’t know that.
Looks like I’m trying hog cases.

[steelman]

Fat_Bob
Thanks I didn’t know that.
Looks like hog cases for me

[steelman]

Tex_77
Looks like I’m going hog casings

[rwilli2]

Hog casings are the only way to go! I used to use the collagen casings and had the same problems. Once I get the links cut apart after twisting, I throw them in the freezer long enough just to firm them up for vacuum sealing. That way the vacuum sealing doesn’t smash them and they keep their shape. I also think hog casings work much better when grilling.

[Clyde Johnson]

I agree that hog casings are best for brats. I’ve used collagen and have the same problems, in fact, when cooked, the brats swell up and the collagen doesn’t ,resulting in swollen ends with a kind of restricted center…like the brat is wearing a girdle! Not a good bite thru either.

[PapaSop]

Hog casings only please. Sheep for breakfast links. End product is much better.

[rwilli2]

Agree! Hog casings for brats and sheep casings for breakfast links. Definitely better product!

[s.a.m]

Tubed hog casings are easier to use also, worth the extra money!

[Jonathon]

Tex_77 Somewhere I imagine you have a text file that says “Jon’s answers” and they are just copied and pasted into the answers! Nicely answered BUT YOU"LL never catch me!