Bacon Acres Farm Thanks

I made a batch of brats this past weekend using the Walton’s 21 mm fresh collagen casings.

So I grind and make my sausage, stuff it into the casings with no trouble.

I then poach the sausages in water that is around 150-160 degrees until the sausage reach 140-145 degrees. I immediately remove them and place them in cold water. Some of the casing start splitting and coming off. Maybe 20 % of them.

I freeze them. Tonight I start cooking some in a greased skillet. The balance of the casings come off.

At the end of the day it really doesn’t hurt the taste of the sausage, but I would prefer the casings would stay on.

Have used the wrong casing for the application?