<![CDATA[Collagen Casing with Fresh Sausage]]>I recently made some fresh spicy sausage using the red collagen casing and I’m having trouble with them splitting while cooking.

I’ve tried a slow saute, offset on the grill, boil. No luck.

Can you cook a fresh collagen-cased sausage without splitting? What’s the best approach?

]]>https://waltonsdev.nodebb.com/topic/5364/collagen-casing-with-fresh-sausageRSS for NodeThu, 10 Sep 2026 21:46:22 GMTThu, 26 May 2022 17:01:48 GMT60<![CDATA[Reply to Collagen Casing with Fresh Sausage on Fri, 27 May 2022 01:25:04 GMT]]>If they are consistently splitting while cooking, you might want to try pricking them right before putting them on the grill. Pricking will let a little of the juice out while they are cooking so the internal pressure doesn’t get too high.
This shouldn’t be routine fix, but more of a way to salvage the batch in the mean time.

]]>https://waltonsdev.nodebb.com/post/78612https://waltonsdev.nodebb.com/post/78612Fri, 27 May 2022 01:25:04 GMT<![CDATA[Reply to Collagen Casing with Fresh Sausage on Thu, 26 May 2022 18:55:05 GMT]]>We go with a 20-30% fat to protein ratio. I get comments that the sausage is lean compared to store bought. We do add some water during mixing for the seaoning, but not a lot.

I’ve been on the forums and nobody has brought this up, so maybe cooked too quickly. I’ll cook some really slow for lunch. Thank you for the suggestions.

]]>https://waltonsdev.nodebb.com/post/78556https://waltonsdev.nodebb.com/post/78556Thu, 26 May 2022 18:55:05 GMT<![CDATA[Reply to Collagen Casing with Fresh Sausage on Thu, 26 May 2022 18:07:43 GMT]]>PJCMV I am trying to think what else it can be, can you tell me how much fat is in them? Fat expands when cooked and proteins tend to shrink, so a higher than average amount of fat could be the culprit? Water also “could” be it though that is highly unlikely. If they happen again please post as much detail as you can remember of the processing, safe to say you’ve tried all the reasonable cooking applications though.

]]>https://waltonsdev.nodebb.com/post/78548https://waltonsdev.nodebb.com/post/78548Thu, 26 May 2022 18:07:43 GMT<![CDATA[Reply to Collagen Casing with Fresh Sausage on Thu, 26 May 2022 17:59:13 GMT]]>Jonathon I got them new from Waltons and had no blowouts during casing and no problem twisting them into links.

I’ll try cooking them again really slow offset on the grill and see if I can get them cooked without splitting.

]]>https://waltonsdev.nodebb.com/post/78546https://waltonsdev.nodebb.com/post/78546Thu, 26 May 2022 17:59:13 GMT<![CDATA[Reply to Collagen Casing with Fresh Sausage on Thu, 26 May 2022 17:50:07 GMT]]>PJCMV Sounds like you’ve tried all the normal things and most likely it is that they are overstuffed. You want to stuff collagen until you can see a faint swirl pattern running down the outside of the casings. Other than that, the age of the casing and the source might matter. Not sure if you got them from us or not but looking through your history I didn’t see a Fresh collagen Casing (though I did see others, so thank you for that!) Ours are from Devro who makes really good commercial-style collagen casings. Now, that is NOT to say that our fresh collagen casings wont split if they are stuffed too much or overcooked, or just old.

]]>https://waltonsdev.nodebb.com/post/78543https://waltonsdev.nodebb.com/post/78543Thu, 26 May 2022 17:50:07 GMT<![CDATA[Reply to Collagen Casing with Fresh Sausage on Thu, 26 May 2022 17:28:16 GMT]]>Generally casing splits when the cooking temps are too hot, or perharps maybe they are over stuffed. Here are a couple links with some additional info.

Sausage Casings 101 - Sausage Casings Basics

Sausage Casings 102 - Choosing The Right Casing

Collagen Casings 101 - Help & Information

]]>https://waltonsdev.nodebb.com/post/78542https://waltonsdev.nodebb.com/post/78542Thu, 26 May 2022 17:28:16 GMT