Information
Collagen Casing Ø65 mm 4 m: A Large Calibre for Serious Sausages
Krakowska, ham sausage and other large classics need a casing that keeps its shape through stuffing, poaching and smoking. This collagen casing from Browin has a calibre of Ø65 mm and comes in a 4 metre length, enough for 13-15 kg of sausage meat depending on how tightly you stuff. The calibre is even from end to end, so every sausage gets the same thickness, the same cooking time and a tidy look on the cutting board.
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Ø65 mm calibre for large sausages
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4 metres hold 13-15 kg of meat
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Handles poaching, smoking and curing
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Even calibre, easy to stuff
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The casing is made from bovine hide collagen and is certified for food contact, including heat treatment. It handles poaching up to 75 degrees, hot smoking up to 90 degrees and cold smoking below 40 degrees, and also works for dry-cured sausages with long maturing times. The caramel colour gives the sausages a finished, smoked look even before they enter the smoker. The casing is not edible and is peeled off before serving, just like the peel-off casings on commercial sausages.
Let the stuffed sausages hang at room temperature until the surface feels dry, ideally 1-2 hours, before they go into the smoker. Smoke settles evenly on a dry casing and gives a fine colour, while a wet surface leads to blotchy results and a sharper smoke taste.
Features
- Versatile use: Suits poached sausages, smoked types like krakowska and ham sausage, and dry-cured sausages with long maturing.
- Safe material: Bovine hide collagen, certified for food contact and heat treatment up to 90 degrees.
- Predictable results: An even 65 mm calibre gives equal thickness and equal cooking time across the whole batch.
How to use
- Soak the casing for 30 minutes in lukewarm water around 20 degrees with 10-15% salt, about half a cup of salt per litre of water.
- Cut into the lengths you need and slide the casing onto the stuffing horn.
- Stuff firmly and evenly, and tie off both ends well with butcher's twine.
- Heat treat according to the sausage type: poaching at max 75 degrees, hot smoking at max 90 degrees, cold smoking below 40 degrees.
Specifications
| Product | Collagen casing |
| Brand | Browin |
| Calibre | Ø65 mm |
| Length | 4 metres (+/- 5%) |
| Capacity | 13-15 kg of sausage meat |
| Colour | Caramel |
| Material | Bovine hide collagen, certified for food contact |
| Temperature tolerance | Poaching max 75 degrees, smoking max 90 degrees, cold smoking below 40 degrees |
| Edible | No, remove before serving |
| Item number | 310302 |
FAQ Frequently asked questions
Does the collagen casing need soaking before use?
Yes. Soak it for 30 minutes in lukewarm water around 20 degrees with 10-15% salt, about half a cup per litre of water. The casing turns supple and stuffs more easily without splitting.
Can collagen casings be smoked?
Yes. This casing handles hot smoking up to 90 degrees and cold smoking below 40 degrees. If you poach the sausages afterwards, keep the water below 75 degrees.
Is the collagen casing edible?
No, in this calibre it works as a peel-off casing and is removed before serving. It is the thin collagen casings for grilling and dinner sausages that can be eaten.
How many kilos of sausage do 4 metres hold?
Count on 13-15 kg of sausage meat, depending on how tightly you stuff. That works out at well over 3 kg of meat per metre at Ø65 mm calibre.
Manufacturer
Product properties
| Bruksområde Tarm | Spekepølse |
| Diameter | 65mm |
| Tarmlengde | 4m |
| Bruksområde Tarm | Kokte pølser |