Collagen casing is an artificial casing made from collagen, glycerol, cellulose, water and vegetable oil.
Collagen casing is used for smaller sausages like wieners, snack sauages and many other types.
The casing is shirred in a tube like shape and is put on the filling horn with no further preparation. If the tube is too long for the horn it can be cut into smaller pieces. It is important that the casing does not get wet before stuffing.
The casing can be stored at room temperature and it needs to be stored in an air tight bas to avoid dehydration.
For this size we recomend that you use a filling horn with a maximum outer diameter of 12mm.
One bag of casing can fill 7-10 kg of sausage.
The filling weight depends on the emulsion density, how long the sausages are and how hard it is stuffed.