Edible Collagen Casings take the place of using natural hog or sheep casings. These beef protein casings can be used for fresh, cured, or smoked sausages. There is no preparation necessary; just put them on your stuffing tube and before you know it, you will have uniformly sized sausages!
Choosing the Right Type of Casing
Fresh Edible Collagen Casings
Fresh casings are recommended if you are going to be grilling or frying your sausage. These casings are pleated into long tubes and hold anywhere from 10 to 23 lbs per strand. Fresh casings are ideal for brats, Italian, Polish, chorizo, and breakfast sausage. These casings cannot be boiled, water will break down the casing.
Smoked Edible Collagen Casings
Smoked casings are recommended if you are going to be smoking your sausage. These casings are made stronger to be hung in a smoker and can be cooked in the oven or dehydrator until internal temperature reaches 165°F. These will shrink somewhat and may burst if used for grilling or frying. These are pleated into long tubes and hold anywhere from 6 to 28 lbs per strand. Smoked casings are ideal for snack sticks, hot dogs, metts, andouille, brats, and Polish sausage. These casings cannot be boiled, water will break down the casing. Please note: smoked casings do not have any smoke flavorings.
Choosing the Right Size of Casing
The 32mm casings are ideal for Brats or Italian sausage. The 21mm casings are great for breakfast sausage links. 19mm and 17mm are the ideal size for snack sticks (you will need a 1/2" O.D. tube or smaller
to properly stuff snack sticks).
Approximate stuffed weight:
32mm: 21 lbs.
21mm: 20 lbs.
24mm: 13 lbs.
19mm: 16 lbs.
17mm: 13 lbs.
Buy 3 or more of the same item number and save an additional 15%. Discount is taken in cart.
MM to Inches Conversion Chart:
- Made from beef protein
- One strand is approximately 50 ft.
- Ready to use. No soaking needed
- Do Not Boil
- No added sodium
- Store in an air tight container, or heavy plastic bag, in a cool dry place.
* These are approximate numerical conversions.
Which Casing Do I Use? | Smoking The Perfect Sausage | Casing Troubleshooting