Collagen Casings Not So Edible
Ed_Orum last edited by
I made a batch of breakfast sausage. This is my first time using collagen casings. I used 19mm Mahogony edible collagen casings.
Well, I pan fried them this morning and the casings were like rubber. I was able to slide the sausage out of the casings so all was not lost.
Any ideas why the casings were not really edible?
Thanks in advance
It sounds like you used casings that were intended for semi-dri, smoked or fermented snack sticks. For a fresh breakfast sausage you would want to use a “fresh” collagen or natural hog or sheep casing.
I think you used the wrong casings. As @joe-hell says, you used “snack stick” casings, but you should use the 21 mm Fresh or Natural Sheep casings for breakfast sausage. If you do that, you’ll be much happier with the result!
It is good.
We like to serve a chub on a small bed of rice next to 4-5 bang bang shrimp.
Everyone loves it.
Hi All, Im New to the Group, I am wondering which class of NTEP scale is necessary for measuring sure cure per haccp protocol. It looks like these scales are rated as I,II,III class and very in price dramatically
thanks for the info, I had not heard of this until 3 years ago and I think the reason it was brined was to cure or preserve it while
frozen. A friend of a friend makes these after hunting season so they can be taken out of the freezer and sliced up for snacks and they are fantastic but he wont share the recipe. When they are unthawed even after many months they are still perfect.
Have you tried freezing any portion and is it still as good when first made?