Collagen Casing Ø55 mm, 4 m

Collagen Casing Ø55 mm: Edible Casing with No Soaking

Collagen casing is the artificial casing that behaves like a natural one. It is edible, it lets smoke through, and it shrinks with the sausage during cooking. The difference is that it is perfectly even in width, so every sausage comes out the same thickness, and that it needs no soaking. It goes onto the horn dry, which makes stuffing both quicker and cleaner. This is collagen casing in Ø55 mm on 4 metres, for cooked sausages and cured sausage.

Because collagen casing is made from processed hide, it behaves like natural casing in the pan and on the grill: it crisps, it follows the meat as the sausage shrinks, and it is eaten along with the rest. Unlike natural casing it must be kept dry right up until it sits on the horn. Moisture makes it sticky and hard to handle, and then it tears easily. Put unused casing back in the bag and seal it airtight.

Features

• Edible: The casing is eaten with the sausage, just like natural casing.
• No soaking: Goes straight onto the horn dry, saving a whole step.
• Even calibre Ø55 mm: Every sausage comes out the same thickness, without the variation of real casing.
• Takes smoke: The wall lets smoke through, so the casing suits smoked products as well as cooked ones.
• Shrinks with the sausage: Follows the meat during cooking, so the skin stays tight against it.

How to use

1. Keep the casing dry until use, it does not go in water.
2. Fill the sausage horn before threading the casing on.
3. Thread the dry casing straight onto the horn.
4. Stuff with steady pressure, without starting and stopping.
5. Twist off the links, turning every other one the opposite way.
6. Seal the bag airtight and store the rest dry.

Dosage guide

Specifications

FAQ Frequently asked questions