Casings.... Natural vs collagen

[hondabbq]

I have made fresh and smoked sausages for a few years now, always using natural casings.
I also have been making snack sticks for years using collagen casings.

This morning I grabbed the last package of breakfast sausage, so I need to make more.

I started to look online as I can’t buy locally in smaller amounts for sheep casings. As I read I found people use collagen for fresh sausages. Breakfast and the like.

The reading I did led me to believe that “fresh” collagen casings are for fresh sausage and the “ smoked or mahogany” casings are for snack sticks and other sausages to be smoked. The latter being a bit stronger to be able to be hung where the former is less tough fir easier eating.

How do collagen casing cook up in a frying pan or on a grill? Is it similar to natural?

Any info with personal experience is very much appreciated.

 

[Polka]

Similar but not the same. Okay for most folks. I cold smoke alot using collagen, and using LEM product for smoked sausage, 32mm size, and it is hit and miss -- sometimes tough, sometime wonderful. Probably the chef, tho! Cold water bath helps at the end. I think my worst casings were when I didn't do that. I usually cold smoke, sometimes warm. R

 

[SmokinAl]

When I use collagen I peel the casing off before I eat it.
Al

 

[hondabbq]

When I use collagen I peel the casing off before I eat it.
Al

You peel them off of a cooked sausage?

 

[SmokinAl]

You peel them off of a cooked sausage?

Yes just before I slice it up.
Al

 

[SmokyMose]

You peel them off of a cooked sausage?

The only thing I use collagen for is snack sticks and sometimes the cases just come off almost by themselves. If they don't I just eat em.
I've never made fresh with collagen. I have read though that most commercial sausages are collagen and they fry ok.

 

[indaswamp]

Like Al, I am not a fan of the eating experience with collagen casings. I rarely use them, but I may start using them with my salami making as I would not need to truss the links, and it will be removed (to remove the mold) anyways. Also, cheaper than natural bungs and such.

 

[piker]

Like Al, I am not a fan of the eating experience with collagen casings. I rarely use them, but I may start using them with my salami making as I would not need to truss the links, and it will be removed (to remove the mold) anyways. Also, cheaper than natural bungs and such.

I use edible collagen casings and have no trouble at all. I eat them as I would fresh although they taste different They are okay easier to work with and here in Canada much easier to get.