Sausage casing dilemma !

Nimrod1960

Well-Known Member

Supporter

• Wednesday at 3:16 PM

• #1

Always used natural hog casing for my sausages thus far.

I am going to try some collagen casing on the basis that they store longer, cheaper, more forgiving.

Interested in strong opinions and experience either way. Also brand recommendations re collagen.

 

Last edited: Wednesday at 3:41 PM

slider

Well-Known Member

Supporter

• Wednesday at 3:41 PM

• #2

I found collagen cases quite chewy. I now use Weshinfelders pre-spooled natural cases. not the cheapest way to do it bur really user friendly

 

wytonpjs

Well-Known Member

Supporter

• Wednesday at 3:44 PM

• #3

As with @slider - my experience of collagen was awful and I've used Weschenfelder's natural ones ever since. Te pre-spooled are much better to work with although I hate making sausages period!

 

takbok

Well-Known Member

Trade Member

• Wednesday at 4:02 PM

• #4

Collagen works really well for me. I get the trade caddy packs from weschenfelder and they last a few years.

The only downside that I find with collagen casings is that they're not as strong as natural casings and the sausages can split more easily, especially on a braai.

 

S

sauer

Well-Known Member

• Wednesday at 4:16 PM

• #5

I found hog casing too chewy.

Use lamb casing and better ...
But prefer collagen all way now

Paul

 

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VSS

Well-Known Member

Supporter

• Wednesday at 4:24 PM

• #6

Prefer lamb casings myself.
Collagen too chewy.

 

A

alun1960

Well-Known Member

• Wednesday at 4:33 PM

• #7

26mm lamb casings on plastic tubes from scobies i use , try a small pack of collagen casings from tongmaster see how you go with them .

 

SikaSeeker

Well-Known Member

• Wednesday at 4:38 PM

• #8

I got the collagen ones to start, but they were constantly breaking and splitting. I now get lamb ones from Wexford Casings, very good and you get 90m for €21.

 

devon deer stalker

Well-Known Member

• Wednesday at 4:58 PM

• #9

wytonpjs said:

As with @slider - my experience of collagen was awful and I've used Weschenfelder's natural ones ever since. Te pre-spooled are much better to work with although I hate making sausages period!

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I don't bother anymore, easier to just give the meat to a butcher
When I did do them I found hog casings were very forgiving but lambs prone to splitting
At a market burgers out sold sausages

 

S

sauer

Well-Known Member

• Wednesday at 5:15 PM

• #10

Funny how some folks say collagen chewy!...I found i dont even noticed them bit hogs casing were for me too rubbery chewy

Paul

 

Ben_10

Well-Known Member

• Wednesday at 5:24 PM

• #11

Latest batch of Weschenfelder hot honey with sheep casings. Prefer sheep casings to hog not so hard/chewy. Don’t like synthetics at all that tried from bushwear As someone said above you pay a little more but what else is cheap about this hobby!

 

Norfolk Deer Search

Well-Known Member

• Wednesday at 6:41 PM

• #12

Nimrod1960 said:

Always used natural hog casing for my sausages thus far.

I am going to try some collagen casing on the basis that they store longer, cheaper, more forgiving.

Interested in strong opinions and experience either way. Also brand recommendations re collagen.

Click to expand...

Many many moons ago when I was an apprentice butcher hog skins were and in my opinion the still way to go!

 

T

TringSaint

Well-Known Member

• Wednesday at 6:46 PM

• #13

Norfolk Deer Search said:

Many many moons ago when I was an apprentice butcher hog skins were and in my opinion the still way to go!

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Totally agree.
I tried collagen once and never again.
Sheep casings make lovely sausages but split so easily.
For hog I have found that a really good soaking and a decent fill means the skin is not all puckered and thick, but you do occasionally get a chewy bit!!

 

D

Dazb1967

Well-Known Member

• Wednesday at 6:52 PM

• #14

I found the hog casings too chewy so went over to collagen and happy with them, Haven't tried the sheep casings and probably won't bother because the collagen work for me.

 

snake_2586

Well-Known Member

Trade Member

• Wednesday at 7:33 PM

• #15

I have been using these for a few years now, they split occasionally when tying in chains but don't give much trouble.

Colfan HL 28mm Hand Link Collagen Casings Caddy

Our Colfan Collagen Casings are perfect for crispy, browned, fried, grilled, or oven-roasted sausages. With great visual appeal and a tender yet satisfying bite, edible collagen is the perfect alternative to natural casings. It provides constant and uniformed sizes outputting a consistent finish...

butchers-sundries.com

 

W

WillG

Member

• Wednesday at 7:40 PM

• #16

Really interesting, I usually use hog casings, but have found them a little chewy. Will give the lamb casings a go on my next batch.

 

VSS

Well-Known Member

Supporter

• Wednesday at 7:59 PM

• #17

TringSaint said:

Sheep casings make lovely sausages but split so easily.

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Depends on the time of year.

 

T

TringSaint

Well-Known Member

• Wednesday at 10:07 PM

• #18

VSS said:

Depends on the time of year.

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It has more down to my overfilling casings tbh!
My sausages are a bit like me - chunky and overfilled!!