COLLAGEN CASING

Craft professional-quality sausages with Bovine Collagen Casings, made from 100% beef-derived collagen for strength, flexibility, and a clean, uniform appearance. These casings deliver the classic “snap” and texture of natural casings while eliminating the prep, mess, and inconsistency associated with traditional hog or sheep casings.

Perfect for fresh, smoked, or semi-dried sausages, these collagen casings are ready to use straight from the package and ideal for making bratwurst, breakfast sausage, pepperoni, kielbasa, or snack sticks. Each casing provides consistent diameter, easy handling, and professional presentation — suitable for both commercial and home sausage makers.

Product Highlights:

• Material: 100% bovine collagen – edible and natural.

• Applications: For fresh, smoked, or semi-dried sausages.

• Texture: Smooth, flexible, and durable for easy stuffing and linking.

• Diameter Consistency: Ensures uniform cooking and portion control.

• No soaking required – ready to use immediately (for fresh sausage).

• Shelf-stable and long-lasting under proper storage conditions.

Instructions for Use:

For Fresh Sausages (Bratwurst, Italian, Breakfast Links):

1. Preparation: Casings are pre-tubed and ready to use — no soaking or rinsing needed.

2. Stuffing: Load directly onto your sausage stuffer horn and fill evenly. Avoid overstuffing.

3. Linking: Twist or tie sausages to desired lengths.

4. Cooking: Cook to an internal temperature of 160°F (71°C) before serving.

For Smoked or Cured Sausages (Snack Sticks, Pepperoni, Kielbasa):

1. Preparation: Use smoke-compatible bovine collagen casings.

2. Stuffing: Fill evenly for a uniform texture.

3. Resting: Allow sausages to rest 30–60 minutes before smoking to prevent casing separation.

4. Smoking/Cooking: Gradually raise smokehouse temperature according to your recipe.

5. Cooling: Rinse with cold water after cooking to enhance color and casing adhesion.

Storage & Handling:

• Unopened Casings: Store in a cool, dry place (60–75°F / 16–24°C) away from moisture and sunlight.

• After Opening: Reseal tightly in an airtight container or vacuum-sealed bag.

• Do NOT refrigerate or freeze, as humidity may cause brittleness or tackiness.

• Shelf Life: Up to 18 months from production when stored properly.

Perfect For:

• Butchers, processors, and charcuterie producers.

• Restaurants and delis producing house-made sausage.

• Home sausage makers seeking clean, uniform results.