How to make sausages with collagen casings

This method describes to the novice how to make very simple sausages with the Multi-Mincer Sausage Maker which is an efficient, low cost domestic kitchen device.
If you have sausage making experience or use another type of sausage maker you may wish to use a different method.

Tie a knot in the rolled length ensuring no air is trapped between the sausage maker nozzle and the knot.

Push the end of the dry concertina strand over the tube of your sausage maker.
Roll off and concertina the desired length of casing toward the sausage maker.
Cut the remaining strand away from the rolled off length.
Tie a knot in the rolled length ensuring no air is trapped between the sausage maker nozzle and the knot.
While filling use your thumb to push out any air trapped between the stuffing and casing.

Alternately you can cut the desired length from the collagen strand before fitting the length to the sausage maker and first soak the length in water to soften the casing. This method may produce tighter sausages but with a higher risk of the sausage splitting when it is cooking.

How to Make Boerewors and Dry Wors - Recipe for South African Wors style sausages

Click here for Boerewors

Click here for Droewors

Collagen Sausage Casings

Collagen Skins - 23 mm diameter - five 9 m strands £
Collagen Skins - 28 mm diameter five - 9 m strands £

For Delivery time and related information click here

More about collagen sausage skins known as collagen casings

Collagen is a natural protein with remarkable properties. It is extracted from selected bovine and porcine sources for the manufacture of Collagen sausage casings.
Collagen casings are supplied dry in concertina rods which are known as a strand. Each concertinaed strand rolls out to over 9 meters of sausage casing.

The advantages of collagen casings

Collagen casings have many advantages for the home or professional user. Most importantly the casings are simpler and quicker to use. They are easier to store and can be used in small sections at a time and stored (a great advantage for the home user). Sausages made with collagen casings also have a better appearance and longer shelf life.

Food safety and storage

The collagen casings we supply are manufactured under the international quality standards ISO 9002 and EFSIS.
Casings must be stored in a sealed airtight bag or container and kept in a cool, dry place. We supply the casings in a reseal bag.

collagen sausage skins known as collagen casings