New to Collagen



  • I have used natural casings in the past…mostly for brats, but I am new to using collagen casings. I have seen most every u-tube video but none of them are very helpful. I could use any helpful advice when it comes to collagen casings…I’m not even sure if I purchased the correct ones for my project, which is Andouille sausage. I bought Walton’s 32mm Smoke Collagen casings…


  • Walton's Employee

    @jdkeller Yes, that’s about the right size for making Andouille Sausage as long as you are planning on smoking them. The best thing about collagen is that you dont have any prep work to do like you would with natural casings, you simply take them out of the package, put them on the stuffing tube and you are good to go!

    One thing to be away of though is that the collagen casings will not hold a twist like natural hog or sheep casings will. For me, this trade off is worth it as they are so much simpler to use. I also prefer the bite of collagen compared to natural casings. Let us know if you need anything else!


  • Regular Contributors

    If you really want to keep the twists we use small zip ties. Don’t seem to be an issue in the smoker we’ve used them for years and we like the linked look so that’s the simplest way to keep them. We used to tie with butcher string but that seemed to take forever. I know we’ll get some comments about the plastic but it works and I haven’t started sprouting an extra arm or anything so we go with it…And its a good way to color code hot=red, mild=green, cheese=yellow.


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Recent Posts

  • @TinCupTom I agree with both @bobing195-7 and @ed-jordan in regards to the H Summer, great tasting Summer Sausage without being too strong or having any real heat.

    Just so you know, in case you were looking for it and couldn’t find it, the ingredients are listed on the products web page. Just scroll down and click the “Additional Info” tab and it will show up.

    The W Summer (4550300082) might be the most mild of all the ones you listed. That doesn’t make it bad at all just a very mild flavor

    Summer 107 (4550300032) Similar to H, contains mustard seed but I don’t think it is whole.

    Summer Sausage Seasoning (4550300012) Very similar to the 107 in flavor, has whole mustard seed.

    H - Summer (G4550300070) is our best selling Summer Sausage Seasoning, contains whole mustard seed. If you are looking for a peppery seasoning this is the best one to use for a base and add some black pepper. This would be the basic summer seasoning favored by most employees and customer.

    Another option, if you are making 100 lb batches or don’t mind breaking down the seasoning into smaller batches, would be the Ton’s Summer Seasoning (4550806642) It has a very good flavor and is pretty peppery if I remember correctly, I pepper is listed higher in the ingredients list than any of the others… Of all of the basic Summer Sausage seasonings (excluding ones like Jalapeno and Habanero BBQ) this is the second best scoring one amongst employees.

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  • E

    @tincuptom i can only speak to the H summer sausage seasoning, but it has a lot better taste than the backwoods. Not a lot of pepper (you could add more I am sure) but it is a good solid flavor profile. I did not use the ECA for the tang, but plan on doing it this week in a batch. You can’t go wrong with the H seasoning!

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  • B

    I have been in search for a summer sausage seasoning with black pepper but couldn’t find one. I’m new at this so the H Summer Sausage is the only one I have used so I can’t give you any comparisons with the other 3, but you mentioned black pepper so thought I would share my first experience.
    So I used Waltons H Summer Sausage and mixed in about a quarter cup of fine black pepper. I liked the results and several others did as well. It had a light pepper taste and I probably will add a little more in the next batch for a slightly stronger flavor. I used 25 lbs of venison and 4lbs of beef fat to keep it on the leaner side. Good luck, Bob

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  • S

    thanks. As it turned out I did use a pork butt, cost only $1.48/# on sale and pork fat appears to be running about 50 cents more. Pure fat is a lot harder to come by, guessing because there is just less of it – supply and demand. One recipe I was using called out pork fat and I directly substituted the ground pork butt and it tasted fine even at a 25% ratio. The other sausage experimental batch I made with 50% and it is even better. So, 50/50 is the future now. thanks for your input folks!

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  • S

    excellent, thanks.

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  • @Jeff-Allen While the 26 and 33 lb sausage stuffers absolutely will make 19mm snack sticks the reduced size of the piston on the 11 lb model does make it easier. I have made snack sticks with all of the sizes and especially when you are working by yourself the 11 lb is easier to do.

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