Collagen Casings and SV

[jbo_c]

So I wasn’t really thinking and decided to sous vide some sausages I made with collagen casings. When I opened the bag, the sausages looked alarmingly like they were wearing condoms.
I removed the now slippery casings and grilled them up. Obviously they were fine, just skinless sausages like store bought hot dogs.
In retrospect, it makes sense. But is there any way to avoid this with collagen casings if you’re going to SV? Or is the only solution to use natural casings instead?

Thanks.
Jbo

 

[SmokinEdge]

What temp and time?

 

[jmusser]

Interesting, I had the same issue. Was no biggie but friends that grilled/ air fried said they were fine. I did mine for 3 hrs at 160*. Curious to see what others say.

 

[jbo_c]

Can’t remember time. Basically I stepped them up from 135F to 150F like you would in a smoker.
Which, I suppose, does bring up. Is there a need to step them when you SV or can you just go straight to finish temp?

Thanks.

Jbo

 

[SmokinEdge]

3 hrs at 160*.

160* will render the fat. 145* is a much better temp.

 

[SmokinEdge]

Can’t remember time. Basically I stepped them up from 135F to 150F like you would in a smoker.
Which, I suppose, does bring up. Is there a need to step them when you SV or can you just go straight to finish temp?

Thanks.

Jbo

Here is the Baldwin pasteurization chart for poultry. It goes a little longer in time from pork and beef. Just added security for food safety.

 

[jbo_c]

Thanks, Edge. I’m familiar with that and use it regularly.

What I was asking about was the typical process when smoking sausage - usually you’d step up the temp over a few hours. Is that same process necessary when using SV to cook it? Or can you just set the SV on your final temp and use the table?

I actually did SV on these because I cold smoke and don’t want to have to worry about giving it away and having people not cook the sausage fully. So I wasn’t really doing SV for the final “cook” prior to serving. They were SV weeks ago when I packed and froze them. Yesterday was just a throw on the grill to heat them prior to eating.

Thanks for the reply’s.

Jbo

 

[SmokinEdge]

J jbo_c
no need to step the temp. Use a temp lower than 150 and go with the table time. Just a caution, if these sausages don’t have cure#1 then freeze them fresh or fully pasteurize them.

 

[pushok2018]

I always SV my sausages with casing (natural or collagen) diameters 30mm and up. Smoke them starting at 130F and gradually increase temp by 10 degrees every hour. The final smoking temp temp is 165-168. At about IT 135-140 I place my sausage into SV bath which is usually preheated to 160F. Keep sausages in the bath with thermometer probes inserted till IM reaches 150-153F and then transfer them in ice cold bath to cool them rapidly to stop cooking.... Never ever had a single issue with collagen casing of any diameter.....