Make your own sausages at home: Aussie made Devro Collagen Sausage Casing.

One 14.33 meter X 23mm Strand, vacuum sealed,folded in half yet left intact (see photos above) and slightly flattened for packaging purpose, this means that I can ship it for less reducing the over all cost. Once the strands are unpacked they can easily pressed back into shape for their intended use to be placed over a 13mm filler nozzle. Or these collagen sausage casings can be unraveled easily by pulling the casing from either end, this way the casing can be threaded onto a larger diameter filler nozzle (max21mm external diameter)   

TIPS: If you are new to using collagen casings, a few bursting here and there is inevitable. Used dry no need to be pre-soaked, remember to not pack so tight, you should only stuff sausage 3/4 full. You know the sausage is being overstuffed when you press gently with your thumb and there is no indentation left, which means there is high tension pushing back. Keep a pin handy for air pockets, also twist your links soon after filling. With a little practice you'll be making sausages at home like the professionals and of course much better tasting :))

Collagen sausage casings are thin and delicate, they will easily split during cooking and there are many factors that cause this. Two main reasons is that your sausages were cooked on too high a heat. Or, too much meat was stuffed into each casing!

The best way to cook them is slowly, if you start with a lower heat and then gradually raise the temperature of your grill or pan. This causes less stress and you may get better results. How ever It doesn’t affect the taste, but does make them look less pretty.

So if you don’t mind these collagen sausage casings folded and slightly flattened for economical shipping, these are for you.

 Unused casing can be bagged or airtight container and kept in the pantry for another day.