Information
Collagen Casing Ø65 mm 10 m: The Bulk Roll for the Biggest Sausages
This is the bulk version of the wide collagen casing: Ø65 mm calibre in a 10 metre length, with room for over 30 kg of sausage meat. It is made for production in volume, be it ham sausage for the whole family, krakowska from a whole carcass or a season's worth of dry-cured salami. Compared with the 4 metre roll in the same calibre you pay less per metre, and you avoid running out halfway through a big batch.
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Room for over 30 kg of meat
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Wide Ø65 mm calibre
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Poaching, smoking and curing
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Lower price per metre than short rolls
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The casing is bovine hide collagen, produced in the EU and PZH-certified for food contact and heat treatment. The limits are poaching at max 75 degrees, hot smoking at max 90 degrees and cold smoking below 40 degrees, and the casing also suits dry-cured sausages that hang for months. The light ecru colour shows the smoke colour clearly as it develops. The 65 mm calibre gives wide, even slices for cold cuts. The casing is not edible and is peeled off before serving.
Use a meat thermometer in the thickest sausage. At 65 mm calibre it takes time for the core to reach 68-72 degrees, and the water must never pass 75. Poach long and low rather than turning up the heat, and the sausage keeps its juices while the casing stays intact.
Features
- Volume for production: 10 metres at Ø65 mm calibre yield over 30 kg of stuffed sausages from one roll.
- Slices for cold cuts: The wide calibre gives broad slices, the format for ham sausage and krakowska on bread.
- Certified quality: Bovine hide collagen, produced in the EU and PZH-approved for food contact and heat treatment.
How to use
- Cut off what you need for the batch at hand, and store the rest of the roll dry.
- Soak the lengths for 30 minutes in lukewarm water around 20 degrees with 10-15% salt, about half a cup per litre.
- Stuff firmly and evenly on the stuffing horn, and tie off both ends with butcher's twine.
- Poach at max 75 degrees, hot smoke at max 90 degrees, cold smoke below 40 degrees, or hang the sausages to cure.
Specifications
| Product | Collagen casing |
| Brand | Browin |
| Calibre | Ø65 mm |
| Length | 10 metres (+/- 5%) |
| Capacity | Approx. 32-37 kg of sausage meat |
| Colour | Ecru (light) |
| Material | Bovine hide collagen, made in the EU, PZH-certified |
| Temperature tolerance | Poaching max 75 degrees, smoking max 90 degrees, cold smoking below 40 degrees |
| Edible | No, remove before serving |
| Item number | 310312 |
FAQ Frequently asked questions
How much sausage does one roll yield?
Browin states 13-15 kg of meat per 4 metres at this calibre, so 10 metres give around 32-37 kg of stuffed sausages depending on how tightly you fill.
How do I prepare the casing?
Cut the lengths you plan to use and soak them for 30 minutes in lukewarm water around 20 degrees with 10-15% salt, about half a cup per litre. The collagen turns soft and elastic before stuffing.
Do I have to use the whole roll at once?
No. Cut off what you need and soak only those lengths. Store the rest of the roll dry until the next batch, collagen casing keeps for a long time in dry storage.
What is the Ø65 mm calibre used for?
The large cold-cut sausages: ham sausage, krakowska, zywiecka and coarse dry-cured types. The calibre gives broad slices and needs longer poaching and maturing than thinner casings.
Manufacturer
Product properties
| Bruksområde Tarm | Spekepølse |
| Bruksområde Tarm | Kokte pølser |
| Diameter | 65mm |
| Tarmlengde | 10m |
| Casingstype | Collagen |