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Non-Edible Collagen Casings

Non-edible Collagen Sausage Casings are made from a similar material as other collagen casings, but they are tougher and thicker making them inedible. They are a natural fit and replacement for beef middles and other large diameter natural sausage casings. Collagen is naturally protein coated so they will adhere very well to meat during the cooking and drying process. A great casing choice and commonly used for ring bologna, salami, summer sausage, soppressata, and other Euro-style sausages. They perform excellent in many curing, smoking, cooking, and sausage drying applications. They do need to be prepped prior to stuffing by following the Rule of 15 (15 minutes soaking, 15 degrees C [60 degree F] in a 15% salt solution). Visit our community site, Meatgistics, and ask a question to get help and answers directly from the experts at Walton's and other in the sausage making community.