Description
Fresh Collagen Casings 32mm is a popular size for making Italian, Bratwurst, Bockwurst and Chorizo sausages. The casings are thin and tender and virtually adhere to the meat after they are stuffed.
This casing is used for fresh sausage only. These casings are pleated into strands that can be unfurled and placed on 1/2″ or 3/4″ stuffing tube.
Fresh collagen casings are thin and tender and virtually adhere to the meat after they are stuffed. Made from the hide of cattle, edible. Keep refrigerated.
Fresh Collagen Casings 32mm Product Details:
- Edible
- Fresh sausage only
- Ideal for Italian, Bratwurst, Bockwurst and Chorizo sausages
- Size: 32mm (1 ¼)
- 3 strands per package
- Total length of casings: 74 feet
- Use with 1/2″ or 3/4″ stuffing tube
- Stuffing capacity per package: 36 lbs.*
- Strand collagen casings should never be wetted or soaked
- Keep refrigerated
*Casing capacity depends on meat/fill density, size/lengths of links or loops and how tightly casings being filled.
Randy clayton (verified owner) –
H. C. BECKMAN (verified owner) –
vitaliy berlov (verified owner) –
Bruce Grange (verified owner) –
This was my first year to try collagen casings and in not sure? The Fresh was definitely thinner than the smoked and will split like gut. The smoked is stronger and I liked it for stuffing but it is a little tough and thick on the grill. My wife has dentures and had to skin the smoked to eat it. I also had troubles twisting the links because i over filled the casing. it looks very good, but i need to learn more about the collagen, Ill probably go back to pork gut.
Tareg Odeh (verified owner) –
Your staff are friendly but I’ve asked several times for more information regarding best bets and tips on how to work with the Fresh Collagen Casings and best way to link and cut sausage but not enough information was available. It would be great to send me additional information on how to best work with this type of casings because when you twist and cut, the casings doesn’t hold the twist and sausage starts to come out
David (verified owner) –
Having only used natural casings before, dealing with the casings was always my least favorite part of the work. The collagen casings were significantly easier to work with, took no preparation, and withstand way more abuse than the standard natural casings do.
Wade Clark (verified owner) –
First, these were the first casings, first attempt at stuffing ever for me. I had them split a lot, a bit of a fight. But some of it was a learning curve I’m sure. After a few hours of these I went to the same casings in the smaller 22mm size. Had zero splits or problems with the 22mm, which made me think it wasn’t just my inexperience. I still have some of both casings, maybe I’ll like the 32’s better after a little more experience. If not, I’ll go to another type of casing.
Mike Ceglenski (verified owner) –
I experienced some cracking with these casings
Vonnie Bergman (verified owner) –
Have ordered these for years and are very happy with them
Anthony Becampis (verified owner) –
Received everything ordered.
Ben Runco (verified owner) –
I use these for Bratwurst, and they are perfect for this. Product arrived quickly and in perfect condition.
John Dunkle (verified owner) –
We always look forward to making our own sausage and the casings from the Sausage Maker make it easy for us.
Richard Robbins (verified owner) –
the casing look great, if they hold as much produce as advertised they are much more cost effective than anything local
Vonnie Bergman (verified owner) –
We have used the Fresh Collagen Casings for several years making our own Jalapeno sausage links and Hot Italian sausage links. We are very pleased with them. Thank you
Karla Uphoff (verified owner) –
Came quickly in great condition. Thanks