Collagen Casings for Sausage

[44 bbq]

I would like to make some sausage but don't want to use the natural casings. The reason is I don't have the place to store unused casings in the fridge and I'm small scale-maybe a pound or two here and there.
So, I'm thinking of using collagen. I've read alot of posts and the consensus is people don't like to use these casings for sausage.
Is there another alternative?
If I do use collagen, is there something I should know about using them for sausage?
Thanks
Eddie

[Charcuteryan]

Make sure you get edible ones or you will have to peel them

[RowdyRay]

Not sure why you don't want to use the natural casings. They don't take up much space, even if you buy a hank. LEM sells an 8 oz. package of hog casings that will stuff 20 -25 Lbs. Available in most major sporting goods stores. They don't store well in their zip-lock bag, but vac'd they do great in the fridge. Just dump all of the salt that's included, and more if you like in the bag. Good to go.

On to the collagen casings. If you insist on using them, make sure you get the edible ones. DO NOT get them wet before stuffing. They do stuff well and will take on smoke. I just didn't like the end result. For snack sticks they're great. I tried several other sausages like ring bologna and kielbasa. Tried frying or steaming in a pan, on the grill, in soups or dishes. Very chewy. Ended up peeling it off. Just my .02.

Not sure what type of sausage you have in mind.

[44 bbq]

Not sure why you don't want to use the natural casings. They don't take up much space, even if you buy a hank. LEM sells an 8 oz. package of hog casings that will stuff 20 -25 Lbs. Available in most major sporting goods stores. They don't store well in their zip-lock bag, but vac'd they do great in the fridge. Just dump all of the salt that's included, and more if you like in the bag. Good to go.

On to the collagen casings. If you insist on using them, make sure you get the edible ones. DO NOT get them wet before stuffing. They do stuff well and will take on smoke. I just didn't like the end result. For snack sticks they're great. I tried several other sausages like ring bologna and kielbasa. Tried frying or steaming in a pan, on the grill, in soups or dishes. Very chewy. Ended up peeling it off. Just my .02.

Not sure what type of sausage you have in mind.

I would like to attempt Andouille, Chaurice, boudin. At the moment, I don't have a vac sealer and the natural casings come in too large a package. Casings to make 25 lbs would last me quite a while so that's pretty much the reason for the collagen question.
I've used the collagen for snack sticks and they are ok. So I was just trying to decide if I wanted to attempt using collagen vs natural.
I'm still a newb when it comes to sausages so I'm still feeling my way around.

[Charcuteryan]

Use natural. Theyr far superior. They come in a little salt pack no bigger than a ziploc and they last practically forever

[nickelmore]

Use natural. Theyr far superior. They come in a little salt pack no bigger than a ziploc and they last practically forever

X2 I don't like the home packs, but they may work out good for you. I get full strands from the meat counter at my local supermarket, they make there own sausage. I have never vacuum packed mine but it would work.

I take my unused ones drain all the water from them, put them in a butter container (any small container would work) and cover them completely in unionized salt. When you are ready to use them just rinse them off with cold water and soak for a half and hour or so.

I have kept them like this for a long time.

[44 bbq]

When you store the natural casings do you need to keep them in liquid with salt or just put salt on top? Also, how would I know if the casings are bad?
I'll see if I can find some natural casings locally and give them a try.

[Charcuteryan]

Just cover them with salt in a bag or container. Some come in a resealable ziploc packed in salt. You can just take out what you need

[Fishawn]

These guys got ya covered. I do let unused casings sit on a paper towel for a couple hours before I put them back in the bag and salt em up good. They will last a LONG time. Personally, love the finished product with sheep casings Heads up..... They can really be stinky fresh oot of a package

[RowdyRay]

I would like to attempt Andouille, Chaurice, boudin. At the moment, I don't have a vac sealer and the natural casings come in too large a package. Casings to make 25 lbs would last me quite a while so that's pretty much the reason for the collagen question.
I've used the collagen for snack sticks and they are ok. So I was just trying to decide if I wanted to attempt using collagen vs natural.
I'm still a newb when it comes to sausages so I'm still feeling my way around.

Nothing wrong with, "feeling your way around".

The LEM 32mm collagen tubes meant for brats are good for about 21 Lbs. You still have to cut those up and you'll waste a lot. The natural casings I spoke of are in a bag no bigger than a quart sized zip lock. Both will last you for a while. If stored properly, not a problem. I do it all the time.

[nickelmore]

X2 I

I take my unused ones drain all the water from them, put them in a butter container (any small container would work) and cover them completely in non ionized salt.

When you are ready to use them just rinse them off with cold water and soak for a half and hour or so.

I have kept them like this for a long time.

You will know if they are bad.....they smell real baaaad. i actually only had it happen once. I think I had too much liquid in the container and they gassed off. I still used them. I just cleaned them real good and rinsed them inside and out.

They are pretty tough.

[44 bbq]

I'll hit up academy later in the week. We are getting hit with this damn artic blast got the next two days. Temps are gonna be in the teens at night on near freezing during the day. Not used to this crap.
Supposed to get in the 70's on the weekend. Only in the south.

[Fishawn]

I'll hit up academy later in the week. We are getting hit with this damn artic blast got the next two days. Temps are gonna be in the teens at night on near freezing during the day. Not used to this crap.
Supposed to get in the 70's on the weekend. Only in the south.

Just a heads up on hog casings from sports outlet stores, hardware, grocery, etc. I have yet to get a good hog casing from Cabela's, Bass Pro, etc. They have al been really tough/chewy and have a tendency to be short, with holes..... Just my experience. I order from Butcher and Packer, but others have had great results with other suppliers as well

[RowdyRay]

When you store the natural casings do you need to keep them in liquid with salt or just put salt on top? Also, how would I know if the casings are bad?
I'll see if I can find some natural casings locally and give them a try.

Depends on how you buy them. The LEM ones I spoke of are semi dried and packed in salt. The hanks of hog casings we buy for our venison processing are in a bag of salt brine.

These guys got ya covered. I do let unused casings sit on a paper towel for a couple hours before I put them back in the bag and salt em up good. They will last a LONG time. Personally, love the finished product with sheep casings Heads up..... They can really be stinky fresh oot of a package

I occasionally end up with one or two extra. Do the same thing. Dry them on a paper towel, throw them back in the bag and add some more salt. Vac it, and toss in the fridge. Never had an issue.

[Fishawn]

Depends on how you buy them. The LEM ones I spoke of are semi dried and packed in salt. The hanks of hog casings we buy for our venison processing are in a bag of salt brine.



I occasionally end up with one or two extra. Do the same thing. Dry them on a paper towel, throw them back in the bag and add some more salt. Vac it, and toss in the fridge. Never had an issue.

I dont vac pack em, just the zip bags they come in, but got me thinking RR..... Hmmm, prolly couldn't hurt