Collagen Casings - FRESH
Extruded Collagen Casings Are Versatile And Uniform
Collagen is a natural animal protein. It is extracted, processed into a slurry, and then extruded into edible or non edible sausage casings.
FRESH collagen is used for fresh sausages that must be cooked before eating such as breakfast links or bratwurst. FRESH collagen has a thinner casing wall and will even partially dissolve when cooked.
Do NOT use fresh collagen casings for smoked products!
Edible collagen sausage casings for fresh sausage are thinner walled than those for smoked product for a more tender bite. Do not process fresh collagen casings through the smokehouse! 32mm diameter x 60ft length is compressed into a shirred tube allowing for maximum handling and stuffing efficiency. Use 32mm fresh collagen casings for fresh bratwurst, polish, italian, or cajun sausage or any similarly sized diameter fresh sausage. Stuffing Capacity around 24 lbs. Minimum stuffing horn size 3/4 inch. Keep dry. Do not soak.
Edible collagen sausage casings for fresh sausage are thinner walled than those for smoked product for a more tender bite. Do not process fresh collagen casings through the smokehouse! 21mm diameter x 60ft length is compressed into a shirred tube allowing for maximum handling and stuffing efficiency. Use 21mm fresh collagen casings for fresh country style piggie link sausage or any small diameter fresh sausage. Keep dry. Do not soak. Stuffing capacity is approximately 10 pounds per strand.
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