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Started By
Message
Sausage stuffers: natural or collagen casing?
Posted on 11/19/17 at 3:20 pm
Posted on 11/19/17 at 3:20 pm
I've always used natural but am thinking of giving collagen casing a shot because it looks like it'll hold up better in the freezer.
Help a brother out.
Help a brother out.
3
Posted on 11/19/17 at 3:39 pm to bamarep
Collagen has a funny texture to me. I’ve even had people ask me what’s wrong with the sausage the texture is off
Posted on 11/19/17 at 3:42 pm to bamarep
I rather natural, never had a problem with it going bad in the freezer.
Posted on 11/19/17 at 4:18 pm to bamarep
Natural casing hold up in the freezer just fine. I have held some for over a year. I do use a vacuum sealer.
Posted on 11/19/17 at 4:45 pm to LSU_Smash_the_West
quote:
Collagen has a funny texture to me.
This is true
I have used it a few times. Depending on how I cooked it, most times I’d cook the sausage links then peel the casing off after.
Posted on 11/19/17 at 6:07 pm to unclejhim
quote:
Natural casing hold up in the freezer just fine. I have held some for over a year. I do use a vacuum sealer.
This
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