<![CDATA[Collagen casings]]>I have some questions about using fresh collegan casings for fresh bratwurst. After stuffing the casings do I poke holes? After stuffing and twisting the links, do I just cut them into individual sausages? Thank you.

]]>https://waltonsdev.nodebb.com/topic/3516/collagen-casingsRSS for NodeFri, 11 Sep 2026 09:19:16 GMTTue, 02 Mar 2021 02:46:24 GMT60<![CDATA[Reply to Collagen casings on Tue, 02 Mar 2021 16:08:07 GMT]]>Like Will Roger said “I have never met a Sausage I didnt like” or something like that. Thank you.

]]>https://waltonsdev.nodebb.com/post/32262https://waltonsdev.nodebb.com/post/32262Tue, 02 Mar 2021 16:08:07 GMT<![CDATA[Reply to Collagen casings on Tue, 02 Mar 2021 14:55:17 GMT]]>For folks just beginning to make sausage, collagen casings are probably a good choice and a little more forgiving to work with while you are learning about the whole sausage making process. After you have a few batches under your belt, you may want to branch out and try new things like natural casings.

Others folks are satisfied with the simplicity of use, and the results they get with collagen casings and just stay with them . There is no right answer, both get the job done.

]]>https://waltonsdev.nodebb.com/post/32258https://waltonsdev.nodebb.com/post/32258Tue, 02 Mar 2021 14:55:17 GMT<![CDATA[Reply to Collagen casings on Tue, 02 Mar 2021 14:14:51 GMT]]>Thank you. That is part of the fun. Trying to figure all this stuff out.

]]>https://waltonsdev.nodebb.com/post/32254https://waltonsdev.nodebb.com/post/32254Tue, 02 Mar 2021 14:14:51 GMT<![CDATA[Reply to Collagen casings on Tue, 02 Mar 2021 03:15:09 GMT]]>Learner i do poke holes where there is an air pocket for some reason, but i sell my brats so it is merely a visual thing. If you want to link collagen you can use string and tie them to your length liking.

]]>https://waltonsdev.nodebb.com/post/32216https://waltonsdev.nodebb.com/post/32216Tue, 02 Mar 2021 03:15:09 GMT<![CDATA[Reply to Collagen casings on Tue, 02 Mar 2021 03:08:23 GMT]]>Learner collagen are easier to work with versus natural. A collagen casing is going to give you a straight brat, where as a natural casing will give you a brat with a curve. I have used both, they both eat well, natural has more snap, while collagen is a clean bite. You really can’t go wrong with either casing.

]]>https://waltonsdev.nodebb.com/post/32213https://waltonsdev.nodebb.com/post/32213Tue, 02 Mar 2021 03:08:23 GMT<![CDATA[Reply to Collagen casings on Tue, 02 Mar 2021 03:00:50 GMT]]>Tex_77 Thank You. After reading and watching videos on collagen casings I cant see why people use them. I cant see why a casing that wont hold a twist works well.

]]>https://waltonsdev.nodebb.com/post/32206https://waltonsdev.nodebb.com/post/32206Tue, 02 Mar 2021 03:00:50 GMT<![CDATA[Reply to Collagen casings on Tue, 02 Mar 2021 02:56:30 GMT]]>No need to poke holes in the casings. After twisting you can cut them. Collagen casings won’t hold a twist. If you want to freeze them twisted and cut later they do hold the twist better, but it won’t be perfect. If you want a twist that will hold you will need to use a natural casing, I would suggest using pretubed natural casings if you want to go that route. If you use the search function there are a couple Meatgistics University videos on different kinds of casings.

]]>https://waltonsdev.nodebb.com/post/32203https://waltonsdev.nodebb.com/post/32203Tue, 02 Mar 2021 02:56:30 GMT