Linking collagen casings

[k walsh]

I have always used natural hog casings. I was gifted some fresh collagen casings that I want to make some fresh sausage with.

How are folks linking these casings or is it better just to cut them and not try to link them.

Thanks
K

 

[Rich G]

K, collagen casings don't really hold a twist at all, so if you want to link them, you likely need to tie off both end of each link. I have only used them a couple of times and to reduce the amount of tying, I made bigger rings (about 3-4 normal links worth of length.)

I much prefer the natural hog and sheep casings!

R

 

[Mark Foreman]

Agree with Rich. I only use natural casing.

 

[EricV.]

Same here! I use these LEM, they cost less then $9 & they will yield at least 25lbs. of sausage.

LEM Natural Hog Casings | Academy

Outdoors, Outdoor Cooking, Spices + Seasonings

www.academy.com

 

[Bob Bailey]

I use natural casings, except for summer sausage, salami and other larger diameters that will be sliced. No problem to tie both ends for larger sticks.

 

[Mark Foreman]

I use sausage maker brand casings. Breakfast sausages don't get casing.