<![CDATA[Collagen sausage casings]]>Looking for tips on how to use the collagen casings. Used them before for breakfast sausage and was sorely disappointed. Instructions say to use the without presoaking but the were prone to splitting and when they did they would split several inches Looking for advice and usage tips.

]]>https://waltonsdev.nodebb.com/topic/1772/collagen-sausage-casingsRSS for NodeThu, 10 Sep 2026 22:36:07 GMTWed, 27 Nov 2019 03:40:10 GMT60<![CDATA[Reply to Collagen sausage casings on Wed, 27 Nov 2019 21:33:15 GMT]]>aaronf I’ve got a few things to hopefully help you here
https://www.youtube.com/watch?v=SK1CeOGxPA0
https://www.youtube.com/watch?v=TIckigS7K_4
https://www.youtube.com/watch?v=Be1dK0BFo8c
And most of the Meatgistics University Sausage Casings category (https://meatgistics.waltonsinc.com/category/42/sausage-casings) will have some information for you.

Blow outs (when the casing splits) are something to keep in mind but as long as your casings aren’t old and brittle it shouldn’t be that bad. If you are making a breakfast sausage (use the Fresh Collagen Casings) and it is going to be cooked in a pan I like natural casings better.

]]>https://waltonsdev.nodebb.com/post/9434https://waltonsdev.nodebb.com/post/9434Wed, 27 Nov 2019 21:33:15 GMT