AlligatorCadaver
Member
I am just getting into sausage making and would like to give it a go. So I need to get some casings (preferably collagen). But I was wondering where do you get your casings from?
Dataz, have you seen These ones?
Is there really that huge of a difference in quality? I was going to go the collagen route just because it seemed easier to work with.
collagen is like paper and will tear. Buy some and find out. It's cheap and comes in a tube, looks great, works like ****.
Collagen is stronger than hog casings from what I've seen. I first started using collagen because I figured I'd be clumsy my first time making sausage and I wanted a forgiving casing that wouldn't burst so easy. Worked great. Only thing I don't like about it is you can't twist to form links. You have to tie them off with string or hog rings. Big PITA that outweighs the benefits, so it's hog casing for me now.
How are you stuffing?
This is exactly the problem I had with them. Twisting always tears the casing. In my way of thinking this makes them less strong. Anyway, I'll never use them (collagen) again.
Natural casings can burst also, but if they are soaked overnight it doesn't happen much.
Well until I get some extra money to put down on a stuffer, I was planning on just using a pastry stuffer that i have unused around the house. I'm not too sure if it would actually work but I figure I'd give it a shot.
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