Dry and Cooked Collagen Sausage Casings for Shape, Colour, Shine, Transparency, Juiciness, Bite… on Tailor-Made, Multiple Formats and Sizes

• Customization: Available
• Storage Method: Normal
• Shelf Life: >12 Months
• Model NO.: Dry and Cooked
• Transport Package: by Sea or by Plane
• Specification: 14m, 15m, any caliber
• Trademark: QINGDAO BEST NEW MATERIAL
• Origin: China
• HS Code: 3917100000

Product Description

Collagen casings are made from beef hide, bone, and other parts that have naturally occurring collagen. The processed casings are typically edible and are among the easiest to use. Edible collagen casings are ideal for making sausages that will be cooked like bratwurst or breakfast sausages. The casings typically do not require soaking before use, so you won't have to wait to start making sausage when using this type of casing.

Animal hides and bones are often discarded during the butchering process, so using these parts for making sausage casings is an environmentally sound practice.

There are some important benefits that artificial casings made from collagen bring to the table.

• Collagen casings don't require soaking like natural casings, so they are ready to use right out of the package.
• Collagen casings are packaged scrunched up, making them easy to install on your sausage stuffer tube. You'll usually have to unravel a big tangle of delicate casings when using natural casings.
• They are much more durable than natural casings, so they are less likely to rip or burst when you are stuffing.
• How collagen casings are made gives them a uniform shape, resulting in consistently sized sausages. Natural casings are, well, natural and not uniform.
• Collagen casings provide the firm bite and snap most people want in a good sausage