casings for sausages

[lbo]

going to make some beer sausages what are you guys using thanks

 

[45ACPKING]

I prefer natural salted hog casings myself. Some work involved in soaking and prepping the casings but it's all in the bite.
I find collagen casings to be undesireable as they form to thick of skin and a chew I don't like.
Usually you can buy them dried/salted in a bag wherever one finds sausage making supplies.
Or ask the meat department manager at your favorite grocer.

 

[remyltr]

beer stick sausage i use collagen clear,dont get them wet

bigger thicker sausage,natural pig intestine

 

[Butcherbill]

I get natural casings from my local small butcher shop, nothing else comes close

 

[1963beretta]

I also use natural casings. Tried the collagen casing once….wont ever go down that road again

 

[yomomma]

Canadian tire has salted hog casing. Soak, rinse, use

 

[tigrr]

Talk to your local butcher/sausage maker. $25 will last you for 3 years of sausage making with 1" natural casings.

 

['Boo]

Stuffers Supply Company located in Langley BC ship Canada wide and have a huge selection of sausage making supplies. Very quick service and easy online ordering.

 

[billdick]

There are no such thing as hog casings small enough for beer sticks. Use collagen casings for sticks, theyre made from beef skin. Like someone else said do not get them wet and theyre easy to use. Demro are a good brand. If you want to use natural youll have to use sheep casings as they are beer stick size.

 

[1963beretta]

For those in GTA….F Marie Ltd at 123 Denison Street has a great selection of casings. Hog, beef, sheep and synthetic casings in various sizes. Prices are quite good and the packages are of reasonable quantity in that you dont have to buy a large amounts for small jobs.

 

[titch--]

I used hog for some brats that I made early this year and really like the snap of them when BBQed. I only made a half batch (12.5lbs) and froze the rest of the casings. Do they ever go bad in the freezer?

 

[DFarmer]

beer stick sausage i use collagen clear,dont get them wet

bigger thicker sausage,natural pig intestine

I agree.
The 19 to 22 mm collagen casings for pepperoni are so thin, you don't taste or notice them.

 

[Boomer686]

Natural hog casings are by far the best and give you a 28-34mm diameter sausage. Great size to barbeque and put in a mi i sub bun. If you want something smaller sheep casings give you a 18-22m size sausage which is just a little bigger than a greasy store bought breakfast sausage.

 

[1963beretta]

I used hog for some brats that I made early this year and really like the snap of them when BBQed. I only made a half batch (12.5lbs) and froze the rest of the casings. Do they ever go bad in the freezer?

Mine have been ok. Just ensure to keep them well salted while they are in the fridge. I kept them in the fridge not freezer, but I imagine freezing them should be ok

 

[Butcherbill]

Mine have been ok. Just ensure to keep them well salted while they are in the fridge. I kept them in the fridge not freezer, but I imagine freezing them should be ok

They keep just fine in the freezer as well.

 

[Raton57]

For smaller sausage use sheep casings. Can get from B&P in Edmonton also used them for 40 some years now.