Fresh Collagen Casing Issues


  • I made a batch of brats this past weekend using the Walton’s 21 mm fresh collagen casings.

    So I grind and make my sausage, stuff it into the casings with no trouble.

    I then poach the sausages in water that is around 150-160 degrees until the sausage reach 140-145 degrees. I immediately remove them and place them in cold water. Some of the casing start splitting and coming off. Maybe 20 % of them.

    I freeze them. Tonight I start cooking some in a greased skillet. The balance of the casings come off.

    At the end of the day it really doesn’t hurt the taste of the sausage, but I would prefer the casings would stay on.

    Have used the wrong casing for the application?

  • Team Blue Dry Cured Sausage Admin Walton's Employee Canning

    Scottnthewoods If you are going to poach or boil your sausages the best casing to use is a cellulose casing as they are designed to be removed after cooking. Poaching a sausage is often going to result in the casing beginning to peel off in some manner.

    I just used cellulose casings in a video I will be releasing soon and I was surprised by how well everything held its form after cooking and peeling.

    Having said that, lik you said it does not damage the sausage but it doesn’t make the nicest looking finished product. So maybe try the 26mm cellulose casings (you can buy individual strands of this size) the next time you are making a hotdog sized casing and see if that works for you?

    I hoped this helped, let me know if you need anything else.


  • Scottnthewoods Natural casings also poach well. With collagen casings, it’s important to get a good sticky mix going before you stuff them. You can do this with the sure gel additive, phosphate or even thru much mixing. However, too much mixing is not great for brats. Also, after stuffing, it’s best to let them set overnight to allow the casing to adhere to the meat. But again, unless you’ve got the whole sticky protein thing going on, it may not do any good.


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