A Question for all you sausage Pros…

[Compulsive Smoker]

On Saturday I bought a LEM sausage stuffer, and now I’m just itching to make some sausage!

I’d like to start with the recipe from Meat Church Jalapeño and Cheddar Sausage .

In this recipe it says to use natural hog casings, but what I’m wondering is, will it work to use collagen casings instead?

 

[Steve H]

I started with edible collagen casings. Was easier starting out to avoid blow outs while getting used to the stuffer. Though, you can still get blow outs. With collagen casings you won't get the "snap"like you do with hog casings. Will be softer. Like a hot dog.

 

[indaswamp]

Yes, it will work with edible sausage casings. As far as natural casings, be sure you buy the ones packed in brine and not packed in salt. if it says 'home pack' on the package, it is usually packed in salt. Also read over the casings sticky in the sausage forum...great info.

https://www.smokingmeatforums.com/threads/how-to-handle-natural-casings.159729/

 

[archeryrob]

If making it for brats I would use natural hog casings.
Snack stick like, collagen casings are fine. I have never grilled or boiled these so can't comment on the "feel" of them.

 

[Compulsive Smoker]

I started with edible collagen casings. Was easier starting out to avoid blow outs while getting used to the stuffer. Though, you can still get blow outs. With collagen casings you won't get the "snap"like you do with hog casings. Will be softer. Like a hot dog.

Yes, it will work with edible sausage casings. As far as natural casings, be sure you buy the ones packed in brine and not packed in salt. if it says 'home pack' on the package, it is usually packed in salt. Also read over the casings sticky in the sausage forum...great info.

https://www.smokingmeatforums.com/threads/how-to-handle-natural-casings.159729/

If making it for brats I would use natural hog casings.
Snack stick like, collagen casings are fine. I have never grilled or boiled these so can't comment on the "feel" of them.

Thanks for the info! Is there a place online that you can order natural casings in brine?

 

[indaswamp]

SausageMaker.com
butcher-packer.com
Waltons.com
butcherspantry.com

 

[Hijack73]

FWIW, I use all salt packed. Once I figured them out (which didn't take long) it was easy peasy. I mean, you turn salt packed into brine paced, so to me I'm buying the less expensive version and just turning them into brined.

Never used collagen, for me, the natural casing is a HUGE part of the appeal of spinning my own.

 

[Compulsive Smoker]

SausageMaker.com
butcher-packer.com
Waltons.com
butcherspantry.com

Thanks!

 

[Compulsive Smoker]

FWIW, I use all salt packed. Once I figured them out (which didn't take long) it was easy peasy. I mean, you turn salt packed into brine paced, so to me I'm buying the less expensive version and just turning them into brined.

Never used collagen, for me, the natural casing is a HUGE part of the appeal of spinning my own.

How long do you have them in the brine before using them?

 

[chopsaw]

Nothing wrong with starting with salted home packs . That way you get your feet wet , and learn how to handle the salt packed , and when or if you move on to the hanks in a brine you'll know the difference .

Home packs are shorts and odd ball sections . They might be 32 mm on one end , and 40 on the other .

The hanks are full sections , and calibrated for size . So if you buy 20 - 32 hog casings they won't be any smaller than 29 mm or larger than 32 mm .

Both work . Just depends on what works for anyone , and how much sausage they make .
I used home packs for years before I moved to hanks / better quality .
I use all brine packed hanks now , but I make a lot of sausage .
This is one length of hog casing from Syracus sausage company .

 

[Compulsive Smoker]

Nothing wrong with starting with salted home packs . That way you get your feet wet , and learn how to handle the salt packed , and when or if you move on to the hanks in a brine you'll know the difference .

Home packs are shorts and odd ball sections . They might be 32 mm on one end , and 40 on the other .

The hanks are full sections , and calibrated for size . So if you buy 20 - 32 hog casings they won't be any smaller than 29 mm or larger than 32 mm .

Both work . Just depends on what works for anyone , and how much sausage they make .
I used home packs for years before I moved to hanks / better quality .
I use all brine packed hanks now , but I make a lot of sausage .
This is one length of hog casing from Syracus sausage company .
View attachment 741462

Thanks Rich, I appreciate the info!

 

[JIMSMOKES]

I went with Syracuse casings when I started. Pretubed hog and sheep. Rinse and soak for a week or more. For best results!

 

[Compulsive Smoker]

I went with Syracuse casings when I started. Pretubed hog and sheep. Rinse and soak for a week or more. For best results!

Thanks Jim!

 

[Hijack73]

How long do you have them in the brine before using them?

post #3

I am pretty aggressive on changing the water out in the beginning because I typically want to use my casings pretty quickly. I'd like to change the water out every few hours at first, say the first 4 or 5 times, and I am usually good within a couple of days. Some people say it takes much much longer, maybe I've just been lucky. By removing salt you are rehydrating the casings. Even though they come wet, they are still dehydrated. Science.....