<![CDATA[collagen casing issue]]>Love using Collagen casings but think I might still be using them wrong. Stuff great but can’t figure out how to twist them and when we cook them the casing splits off. They do keep their shape when cooking. Thoughts or suggestions would be great.20201216_122932.jpg 20201216_122920.jpg ![20201214_121001.jpg]

]]>https://waltonsdev.nodebb.com/topic/3126/collagen-casing-issueRSS for NodeFri, 11 Sep 2026 00:42:31 GMTMon, 21 Dec 2020 23:25:20 GMT60<![CDATA[Reply to collagen casing issue on Tue, 22 Dec 2020 22:07:04 GMT]]>Only use natural casings here but perhaps simmer in some water to get to temp then just brown them a bit.

]]>https://waltonsdev.nodebb.com/post/27074https://waltonsdev.nodebb.com/post/27074Tue, 22 Dec 2020 22:07:04 GMT<![CDATA[Reply to collagen casing issue on Tue, 22 Dec 2020 21:54:39 GMT]]>I agree that you probably cooked too hot and fast. Whenever I cook cased sausages of any sort on cast iron, I do it slowly (medium heat at the most) until they are plumped through. If I want some browning on the outside, I crank it up at the end.

]]>https://waltonsdev.nodebb.com/post/27071https://waltonsdev.nodebb.com/post/27071Tue, 22 Dec 2020 21:54:39 GMT<![CDATA[Reply to collagen casing issue on Tue, 22 Dec 2020 21:49:06 GMT]]>i found that cooking at a low heat works great

]]>https://waltonsdev.nodebb.com/post/27070https://waltonsdev.nodebb.com/post/27070Tue, 22 Dec 2020 21:49:06 GMT<![CDATA[Reply to collagen casing issue on Tue, 22 Dec 2020 21:40:48 GMT]]>last time i used collagen casings to make brats. was not able to twist kept blowing out, maybe stuffed too much. what
I did do was tie the links with butcher twine, smoked them and then cut into links. this worked well.

]]>https://waltonsdev.nodebb.com/post/27068https://waltonsdev.nodebb.com/post/27068Tue, 22 Dec 2020 21:40:48 GMT<![CDATA[Reply to collagen casing issue on Tue, 22 Dec 2020 21:16:36 GMT]]>Natural casings and a low heat.

]]>https://waltonsdev.nodebb.com/post/27066https://waltonsdev.nodebb.com/post/27066Tue, 22 Dec 2020 21:16:36 GMT<![CDATA[Reply to collagen casing issue on Tue, 22 Dec 2020 17:32:27 GMT]]>i think using a good 3 point sausage pricker helps with spliting problem also. i poke mine every inch or so before packaging. seems to vent pressure/fat…might help

]]>https://waltonsdev.nodebb.com/post/27057https://waltonsdev.nodebb.com/post/27057Tue, 22 Dec 2020 17:32:27 GMT<![CDATA[Reply to collagen casing issue on Tue, 22 Dec 2020 01:03:10 GMT]]>Mschmidt too hot to fast IMO

]]>https://waltonsdev.nodebb.com/post/27027https://waltonsdev.nodebb.com/post/27027Tue, 22 Dec 2020 01:03:10 GMT<![CDATA[Reply to collagen casing issue on Tue, 22 Dec 2020 00:10:53 GMT]]>You can twist the collagen casings, then freeze and they will hold some what, then you can cut them. Or you can cut and freeze.

]]>https://waltonsdev.nodebb.com/post/27025https://waltonsdev.nodebb.com/post/27025Tue, 22 Dec 2020 00:10:53 GMT<![CDATA[Reply to collagen casing issue on Tue, 22 Dec 2020 00:06:15 GMT]]>Tex_77 do you cut collagen casing then?

]]>https://waltonsdev.nodebb.com/post/27024https://waltonsdev.nodebb.com/post/27024Tue, 22 Dec 2020 00:06:15 GMT<![CDATA[Reply to collagen casing issue on Tue, 22 Dec 2020 00:03:53 GMT]]>Mschmidt Missed the collagen thing. sorry, Tex_77 is absolutely correct on both points. It’s one of the reasons I try to only use sheeps and hog.

]]>https://waltonsdev.nodebb.com/post/27023https://waltonsdev.nodebb.com/post/27023Tue, 22 Dec 2020 00:03:53 GMT<![CDATA[Reply to collagen casing issue on Mon, 21 Dec 2020 23:58:24 GMT]]>I would say cooking in cast iron that is to hot is causing them to split. Also remember collagen won’t hold a twist.

]]>https://waltonsdev.nodebb.com/post/27022https://waltonsdev.nodebb.com/post/27022Mon, 21 Dec 2020 23:58:24 GMT<![CDATA[Reply to collagen casing issue on Mon, 21 Dec 2020 23:39:22 GMT]]>Thanks. I was in a hurry when I cooked these in cast iron pan so may have been to hot of heat.

]]>https://waltonsdev.nodebb.com/post/27019https://waltonsdev.nodebb.com/post/27019Mon, 21 Dec 2020 23:39:22 GMT<![CDATA[Reply to collagen casing issue on Mon, 21 Dec 2020 23:35:42 GMT]]>Mschmidt From my experience, could be too tight of a pack or too hot a grill. Both can cause splitting from my years of learning (still learning). Been using sheep and hog for 30 years. Your uncooked product looks great. I find that I can stuff them as tight that allows me to pinch between two fingers at whatever given length I want. The pinch is then the point of twisting. I pinch both ends and twist in one direction then the next link in the opposite direction.

Hopes that is of some help

]]>https://waltonsdev.nodebb.com/post/27018https://waltonsdev.nodebb.com/post/27018Mon, 21 Dec 2020 23:35:42 GMT