Thanks every one. Will look at the video. Might go up a size to the 21 mm based on daveomak’s post, too. Been using Lems brand, but will order some Walton’s on my next order. Thanks.
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.