<![CDATA[Collagen Casings Not So Edible]]>I made a batch of breakfast sausage. This is my first time using collagen casings. I used 19mm Mahogony edible collagen casings.
Well, I pan fried them this morning and the casings were like rubber. I was able to slide the sausage out of the casings so all was not lost.
Any ideas why the casings were not really edible?
Thanks in advance
Ed

]]>https://waltonsdev.nodebb.com/topic/850/collagen-casings-not-so-edibleRSS for NodeThu, 10 Sep 2026 19:03:17 GMTFri, 16 Nov 2018 16:30:42 GMT60<![CDATA[Reply to Collagen Casings Not So Edible on Sun, 18 Nov 2018 22:13:39 GMT]]>Ed_Orum
I think you used the wrong casings. As Joe Hell says, you used “snack stick” casings, but you should use the 21 mm Fresh or Natural Sheep casings for breakfast sausage. If you do that, you’ll be much happier with the result!

]]>https://waltonsdev.nodebb.com/post/2457https://waltonsdev.nodebb.com/post/2457Sun, 18 Nov 2018 22:13:39 GMT<![CDATA[Reply to Collagen Casings Not So Edible on Fri, 16 Nov 2018 23:15:46 GMT]]>It sounds like you used casings that were intended for semi-dri, smoked or fermented snack sticks. For a fresh breakfast sausage you would want to use a “fresh” collagen or natural hog or sheep casing.

https://www.waltonsinc.com/21mm-fresh-collagen-casings

https://www.waltonsinc.com/natural-sheep-casings

]]>https://waltonsdev.nodebb.com/post/2439https://waltonsdev.nodebb.com/post/2439Fri, 16 Nov 2018 23:15:46 GMT