I finally have the Chicken Thigh Brat video done and posted to youtube you can view it here https://meatgistics.waltonsinc.com/topic/573/chicken-brats-made-from-thigh-meat I have to say it made a big difference and the South of the Border Cheddarwurst was a great choice, these were probably the best Chicken Brats I have made!
Collagen sausage casings
Looking for tips on how to use the collagen casings. Used them before for breakfast sausage and was sorely disappointed. Instructions say to use the without presoaking but the were prone to splitting and when they did they would split several inches Looking for advice and usage tips.
aaronf I’ve got a few things to hopefully help you here
And most of the Meatgistics University Sausage Casings category (https://meatgistics.waltonsinc.com/category/42/sausage-casings) will have some information for you.
Blow outs (when the casing splits) are something to keep in mind but as long as your casings aren’t old and brittle it shouldn’t be that bad. If you are making a breakfast sausage (use the Fresh Collagen Casings) and it is going to be cooked in a pan I like natural casings better.