The Sausage Maker - Fresh Collagen Sausage Casings, 32mm (1 1/4")

Listen up, sausage enthusiasts, these Collagen Casings are the unsung heroes of my meaty adventures! These edible, clear, beef collagen meat tubes are like the fairy godmother of sausage-making—turning my brisket and chicken apple jalapeño dreams into delicious magic. I whipped up two batches: smoky brisket sausages that taste like they rolled out of a Texas smokehouse and chicken apple jalapeño ones that dance on your tongue like a spicy fruit fiesta. The casings are easy to work with, even for a first timer like me. We ran 12 pounds of meat through the meat grinder on the kitchen-aide. Then they slide onto my stuffer like they’re auditioning for a foodie rom-com, and the clear collagen lets my meaty creations shine through like a window to flavor town. I grilled some and pan-fried a few, and these casings held up like champs every time. The snap is good and completely edible. The pan fried fared better in retaining moisture. I did get a few pops on the grill but chalked that up to newbie over stuffing and not adding tiny pricks before cooking. I’m basically the Sausage Sultan of the neighborhood. Buy them, stuff them, love them. Five stars, no ifs, ands, or buts—except maybe sausage butts!

If you’re used to working with natural casings (ie intestines), these may feel foreign to you. I honestly like natural casing more having worked with them before; they have a bit more stretch and give to them whereas these are less stretchy. They also just kind of disintegrated when we actually cooked the sausage. Not my favorite :(

I've always been a natural casing type, but after trying these to make some sausage for a Halal restricted friend, I'm sold. They're super easy to setup, don't smell, and make consistent diameter sausage. You really save a ton of time compared to hog casings not dealing with untangling, cleaning, and sliding on the horn. The end product has a great snap, too.

This product was easy to use. That's about all I can say about this product. I made Italian sausage. I went through all the steps to grind the pork and then amke sausage and stuffed the collegen casings with the mixture. These casings made very tight, evenly filled sausage that looked like a rolling pin. All looked the same. So I let sit in fridge over night then cooked a sausage for breakfast. The casing once it hot the heat busted open and all the sausage just poured out. so I made a sausage patty. Then I decided to see if they will bake in the oven. They all busted within minutes of cooking in the oven. So to sum up this review they do not work for making fresh sausage that has to be cooked. My question is why make this product of it does not do what it is supposed to do. Really bad product.

Good substitute for the reel thing