Weston Edible Collagen Casing 33mm, for 70 lbs of Sausage (19-0102-W)

This works great every time I use this regular meat sticks or smoked and dehydrated

Not so great for fresh sausages (ones to be grilled) but excellent for ones to be smoked.

Package rated for 30 lbs. Got almost 40 lbs. Great product.

Being new to sausage making, I was pretty clueless about casings. I started out with natural hog casings, and after getting beyond the smell and how difficult they were to open to apply to the stuffing tube, found they were pretty nice to work with when making polish-sausage size links. That was fine, but I also wanted to make the finger-thick size links for breakfast sausages. I saw these collagen casings, and thought I’d give them a try.I totally loved that they didn’t require dealing with the smell of natural casings, went on dry, and were SO easy to work with.What I DIDN’T like was when I discovered that collagen casings don’t retain their ‘twist’ when cooked. In order to create individual links, you must tie off BOTH ends of EVERY link. That, and the fact that roughly 9 out of 10 casings burst when cooked. I’ve tried a few different methods for cooking collagen sausages to avoid that. Thus far, the best method I’ve come up with is to steam or boil them until fully cooked, then brown them with a Searzall propane torch attachment, or broil them, or put them in the air fryer.I could handle the extra cooking steps, but having to tie off each end of each link is kind of a deal-breaker for me; what took two hours with natural casings would take most of a day with collagen.I’ll stick with natural casings - sheep casings yield the sausage size I’m looking for and retain their twist.

Only received half of the order. Pictured is 4. Only 2 collagen sleeves were received. Please send an additional 2. I am almost out of the first 2 with only about 26 lbs processed, Also buyere beware these are for smokehouse type meats and do not work well with fresh meats they will burst if you try to fry or cook them,

My dad loves it thank you for making this

Good product

I love them, I don’t like the price!

We made some chorizo with this this casing. Much much easier than with regular pig casing.Did not have any that broke up, much more uniform results.They have still 3 more week to dry, so then we really know.Good quality, I recommend this brand.

En si, es algo gruesa y queda mejor si haces salchichas al estilo peperami o salami. Para salchicha estilo alemán es mejor la tripa natural.

made it easy

It feels very hard, not very good, but I don’t have any other options.

Don’t buy !Old , smelly , from 2017 !