Collagen casings are free from gluten, diabetic friendly, low in sodium, and contain no added sugar, catering to a variety of dietary needs and preferences including paleo diets. Choose from 3 sizes in quantities to suit your needs, ALL are commercial food-grade BUTCHER quality - without artificial colouring. 

As you prepare to stuff with your own delicious fillings, a few key considerations will help ensure best results.

1. Casing Size and Compatibility: Collagen casings come in various diameters, from skinny 23 mm breakfast sausages to 30 mm thick sausages. Ensure the size you choose is compatible with your sausage stuffer's nozzle; measure the OUTSIDE diameter of your filling nozzle - and SEE CHART BELOW.

Watch out for tapered nozzles that come with some mincer/stuffers - they will NOT work - you need a straight tube with the same continuous diameter.

2. Unlike Fibrous or Hog casings that require pre-soaking, collagen casings are ready to use DRY - straight out of the package. Do NOT soak, this will weaken the casing and cause them to burst.

3. Stuffing Technique:

• Firm but not too firm: The goal is to stuff the casing firmly enough to eliminate air pockets, but not so tightly that the casing bursts. A good rule of thumb is to stuff until the sausage feels firm to the touch, with a slight give.

• Even pressure: Whether using a manual or electric stuffer, maintain consistent pressure to ensure an even fill and uniform sausage links.

• Watch for air pockets: As you stuff, keep an eye out for any air bubbles. These can be easily pricked with a sausage pricker or a sterilised pin later, allowing air to escape - reducing bursting during cooking.

4. Linking and Twisting: Collagen casings are durable and can be twisted into links just like natural casings. The key is to twist (gently) in alternating directions for each link - to prevent the previous twist from unraveling.

5. Storage: Collagen Casings are made of dried Beef Collagen - and are stored at room temperature; but it's important to protect them from moisture - an airtight container at room temp, is fine. 

After stuffing, sausages MUST be refrigerated or frozen. If freezing, consider vacuum-sealing to prevent freezer burn.

By keeping these simple tips in mind, you'll be on your way to professional-looking, delicious homemade sausages.

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COMMON QUESTIONS

✅ Approximate Meat Fill

 

✅ Fill Nozzle Size

✅ Important Tips for Collagen

• Lightly oil or wet the nozzle (NOT the casing) before loading.

• Keep meat cold but not stiff (≈ 0–2 °C).

• Avoid overfilling — collagen does not forgive like natural Hog casings.

• If you see longitudinal splits → nozzle too large or pressure too high.
  
  

If you require assistance with Recipes or Sausage Equipment selection; I am a (semi retired) foodie, with experience in commercial cheese production and home-made: BBQ, Sausage, Bread, Sourdough, Beverages, etc - feel free to ask via the eBay; message system.