The Sausage Maker – Smoked Collagen Sausage Casings, 32mm (1 1/4″)

The Sausage Maker Inc. Smoked Collagen Casings, 32mm. A clear smoked collagen casing used for making bratwurst, Italian sausage, and dry cured pepperoni. Edible; tender and delicate, yet durable. Ideal casings for smoking and hold up better than natural casings. Used for making dried sausage sticks or other semi-dry or dry cured products. These casings are made to be more durable to carry the weight of the meat when hanging on a smokehouse stick. Comes with 3 half strands per package. Stuffing capacity per package approximately 40 lbs. Collagen casings are a natural product made from a refined layer of cattle hide. Because of this, collagen casings are much more uniform in size, when compared to traditional natural casings. Easy to use, and do not require soaking; simply unravel and load onto stuffing horn. When twisting into links, twist first link in one direction and then twist next link in the opposite direction to prevent unraveling, being careful to not overtwist (maximum two full twists). Keep sealed and under refrigeration when not in use. If casings become brittle, soak briefly prior to use.

The ideal size for making bratwurst, Italian sausage, and dry cured pepperoni
Edible collagen sausage casing
Contains 3 half strands
Easy prep; no soaking required. Simply load onto stuffing horn and unravel
Approximately 1 1/4″ in diameter when stuffed. Stuffing capacity per package approximately 40 lbs.