Sausage Casing Brands

Captain PartyMarty

Captain PartyMarty

Crew Member
Hi All

I am planning on attempting to make some deer/pork breakfast sausage again. Last year I used a collagen casing from stuffers out here in aldergrove. The casing really ruined cooking experience and was awful to eat. really rubbery and terrible.

For those experts out there is a type or brank you would recommend for this kind of application. I have tried with natural casing before and it much better but the effort and difficulty level is much higher.

Thanks

PS: Can you tell fishing is over until Sept......
 
I use collagen for breakfast but all others of my brands I make is hog casing.
it all depends on how you cook them too, I bake my breakfast ones on low medium on a fry pan.

The hog casing ones I think i make about 10 different variety's for hunters and farmers is mostly BBQ one thing about cooking sausages if its to hot the casing will split and all the juices will flow out so low medium heat is best.

If you have any questions bud just call me
 
wolf said:
I use collagen for breakfast but all others of my brands I make is hog casing.
it all depends on how you cook them too, I bake my breakfast ones on low medium on a fry pan.

The hog casing ones I think i make about 10 different variety's for hunters and farmers is mostly BBQ one thing about cooking sausages if its to hot the casing will split and all the juices will flow out so low medium heat is best.

If you have any questions bud just call me
Click to expand...
Good tip on the low heat do casing does not blow out. Thanks.
 
I've had good success with the collagen casings for my breakfast sausage. Maybe give them another try. I've used Stuffers and Cabelas and both were fine. Maybe try cooking at a little lower Temps. I agree that the hog casings are more work but I definitely use them for my smokies and dinner sausage. They make a nice product.
 
We are planning on making home made Farmer Sausage and are wondering where on Vancouver island we can purchase pork casings (Nanaimo-Courtney area).
thnaks
 
I go to my local butcher Beefway Meats in Vancouver and they are happy to sell me some of the casings they use themselves. (Hog)
 
I typically use collagen for my breakfast sausage or make patties, as you say the texture is different. If you don’t like the collagen you can use sheep casings which are smaller diameter then the hog casings. They are a little thinner so watch for blow outs. The local butcher doesn’t always have them so I’ve ordered from DnR or stuffers.

If doing patties I’ll pack into a bread or loaf pan, freeze partially, and then slice that ‘firm’ block of meat into patties. Separate by wax or parchment and vac seal.
 

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the force said:
I typically use collagen for my breakfast sausage or make patties, as you say the texture is different. If you don’t like the collagen you can use sheep casings which are smaller diameter then the hog casings. They are a little thinner so watch for blow outs. The local butcher doesn’t always have them so I’ve ordered from DnR or stuffers.

If doing patties I’ll pack into a bread or loaf pan, freeze partially, and then slice that ‘firm’ block of meat into patties. Separate by wax or parchment and vac seal.
Click to expand...
lol just noticed that the original post looking for smaller diameter casings was from 2022.

Anyway typically the best source for hog casings is your local butcher, unless your doing a big batch and ordering seasonings, then you may save some $ by going to DnR or Stuffers.
 
When cooking sausage links ,have any of you found a way to stop the hog casings from opening up at the ends when cooking?
Even if I cook them slowly they have a habit of expanding and opening up at the end.
 
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