<![CDATA[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?

]]>https://waltonsdev.nodebb.com/topic/2175/casing-questionsRSS for NodeThu, 10 Sep 2026 23:44:10 GMTMon, 09 Mar 2020 18:04:03 GMT60<![CDATA[Reply to Casing questions on Tue, 10 Mar 2020 16:31:17 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/14535https://waltonsdev.nodebb.com/post/14535Tue, 10 Mar 2020 16:31:17 GMT<![CDATA[Reply to Casing questions on Tue, 10 Mar 2020 15:05:12 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/14520https://waltonsdev.nodebb.com/post/14520Tue, 10 Mar 2020 15:05:12 GMT<![CDATA[Reply to Casing questions on Tue, 10 Mar 2020 00:39:19 GMT]]>Jonathon

Thanks Jonathon. I wouldn’t be smoking the links at all. I would stuff fresh and vacuum seal.

]]>https://waltonsdev.nodebb.com/post/14516https://waltonsdev.nodebb.com/post/14516Tue, 10 Mar 2020 00:39:19 GMT<![CDATA[Reply to Casing questions on Mon, 09 Mar 2020 19:29:03 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/14499https://waltonsdev.nodebb.com/post/14499Mon, 09 Mar 2020 19:29:03 GMT<![CDATA[Reply to Casing questions on Mon, 09 Mar 2020 19:25:25 GMT]]>Tex_77 that’s what I was thinking. Thanks man.

]]>https://waltonsdev.nodebb.com/post/14498https://waltonsdev.nodebb.com/post/14498Mon, 09 Mar 2020 19:25:25 GMT<![CDATA[Reply to Casing questions on Mon, 09 Mar 2020 18:26:25 GMT]]>fallflight I think based on your criteria your only option would be collagen casings.

]]>https://waltonsdev.nodebb.com/post/14492https://waltonsdev.nodebb.com/post/14492Mon, 09 Mar 2020 18:26:25 GMT