Information
Collagen Casing 40mm | 6 Meters Length
Make sausage making a breeze with this practical collagen casing! Collagen casing 40mm is an edible artificial casing that gives you premium results every single time. It ensures a completely even diameter on your sausages and requires minimal preparation. The casing is perfect for thick dinner sausages, grilling sausages, and other fresh sausage types where you want a skin that can be eaten and provides a nice and even structure.
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Edible artificial casing
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No soaking required
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Even diameter 40mm
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6 meters total length
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The absolute biggest advantage of this collagen casing is how incredibly user-friendly it is. Unlike natural casings or fiber casings, this should not be soaked before use. You simply slide it dry directly onto your sausage stuffer horn. This makes the filling process incredibly fast and clean, which is especially reassuring for those who might be trying sausage making for the first time.
Make sure you do not fill the sausages too tightly! Collagen casing does not shrink in the same way as the meat during cooking, and the casing therefore needs a little room for expansion during the heat treatment itself so that the sausages do not burst when they are on the grill or in the frying pan.
Features
- Edible: Thin and delicate casing that can be safely eaten along with the sausage.
- Time saving: Used dry straight from the package, completely without soaking or rinsing.
- Predictable: Gives the sausages a perfectly straight and even shape that looks fantastic on the plate.
- Ideal for fresh sausages: Perfectly suited for heat-treated sausages, dinner sausages, and classic grilling sausages.
Specifications
| Material | Edible collagen casing |
| Diameter | 40 mm |
| Total length | Approx. 6 meters |
| Soaking necessary? | No, used dry |
| Application | Fresh dinner sausages and grilling sausages |
FAQ Frequently Asked Questions
Is the casing really edible?
Yes, collagen casing is a one hundred percent edible natural product, often extracted from beef or pork. It provides a thin sausage skin that is very reminiscent of traditional natural casing when cooked.
Should it really not be soaked at all?
That is correct! Unlike real casings, collagen only becomes weaker if soaked in water before filling. You just open the package and slide it dry right onto the stuffing horn on your meat grinder.
How do I close the sausages?
When you fill the sausages (remember not to fill them too tightly), you can easily twist the casing a couple of times when you have reached the desired sausage length, or you can use cotton twine to tie off each sausage.
Manufacturer
The Chef
Product properties
| Bruksområde Tarm | Spekepølse |
| Diameter | 40mm |
| Bruksområde Tarm | Kokte pølser |
| Tarmlengde | 13m |
| Casingstype | Collagen |