Guys, need a little guidance. I have been making sausage now for a little while....not a long time, but have had great success.
The hog casings seem to be a little too tough so I wanted to try collagen casings. I failed miserably. I don't remember which brand I went with, but I got a pack of smaller size like hot dogs and a 32 mm size.
I made a batch of polish sausage and then when it came time to stuff, first short run off I found the casings would bust cause it was filled a little too tight. Tried to twist gently and boom. So I tried again making sure to leave some room, but any little bit I try to handle them they would bust. I finally just got pissed and bagged it all and eat it in patties and such, which is delicious and awesome. But it leaves me wondering, did I do it wrong? handle it wrong? was I suppose to do something different??
Equipment I used is my 5 pound hand crank stuffer, assorted size nozzles.
I did not soak the casings as the instructions said not to.
So, am I missing something?
soak the casing I learned the hard way also
I don't think you can twist collagen casings. You have to tie them.
Good tips.....now that you say that, I remember seeing something about tying the collagen casings. I will give it another shot on the next batch.
QuoteI don't think you can twist collagen casings. You have to tie them.
This is correct. I even tie my snack sticks with collagen casings.