Wednesday, July 18, 2012

Natural vs. Collagen Casings

George from Punxsutawney, PA asked:
I’m making Italian sausage myself for the first time from venison. Do you think I should use natural hog casings or collagen casings?
Great question George!

As a home user I have found natural casings to be much easier to work with. Especially when it comes to making links. Collagen casings have a tendency to break more often than natural casings. A great tip for working with natural casings is to flush the casings well, inside and out with good cold water. Open the end of the casing and place it over the end of you faucet and flush water down through the casing then soak your casings overnight. This will ensure that the casings are fully re-hydrated and this will make them much easier to stuff. I'm a big fan of natural casings and try to use them over collagen anytime I can. Good luck!


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