There are many different types of sausage casings on the market today. Originally, all sausages used natural casings, but in recent decades, many new types of casings have been introduced. One of these is collagen casing, which is ideal for products like breakfast sausages, frankfurters, link sausages, and more. In this post, we’ll explore collagen casings more deeply—what they are, what they are good for, and when you might use them.
Edible collagen casings are typically made from the collagen found in the inner layer of beef hides. Manufacturers have been making these casings for more than fifty years, and they are growing in popularity due to their many benefits. The production cost for sausages is lower because collagen casings increase stuffing speeds on the production line and require less labor.
To make edible collagen casings, manufacturers first turn collagen into a thick, extrudable liquid. This liquid is then pumped into a forming die (a nozzle) and coagulated back into a solid to form a continuous tube. The tubes are then processed in a shirring machine, where they are pleated and compressed to create “sticks” of casing, which can have up to15 meters of casing per stick. These casing sticks are then ready to be used in automatic or semi-automatic stuffing machines to fill and link sausages.
A more recent innovation involves extruding collagen dough around the raw meat mixture. The outer coating is then cured into place by applying a calcium solution to the exterior. This process improves productivity but can often result in a less desirable “snap” when consumers bite into the sausages.
Edible collagen casings are used for sausages that are smoked or grilled, as well as dried snack sticks. These casings are strong and homogeneous, allowing them to withstand long hours in smokers or drying chambers without breaking down. Although all collagen casings contain a small amount of cellulose for added strength, non-edible collagen casings include more cellulose to enhance strength and size control. Non-edible collagen is commonly used for cured sausages, such as summer sausages, salami, and pepperoni.
There are several types of collagen casings, each suited for specific sausage applications. Here are the most common types available:
Collagen casings offer several benefits, including:
The preparation of collagen casings depends on whether you’re using edible or inedible casings:
Preparing edible collagen is relatively simple. Manufacturers finish (called shirring) edible collagen casings with precise moisture content, meaning the casings are ready to use directly from the carton. Therefore, there is no need to soak these casings before using them in stuffing equipment. Soaking edible collagen casings can result in poor size control and higher giveaway, which is inefficient.
Some edible collagen casings come with a closed-end or knot closure. These casings don’t require the operator to tie a knot before stuffing, which makes them even more convenient for use in automatic machines. It’s important to follow the manufacturer’s instructions about the direction of filling, as indicated on the packaging.
Collagen casings are a versatile, cost-effective solution for sausage production, offering a variety of options for different types of sausages, from fresh and processed varieties to snack sticks and even deli meats. With a growing market and technological advances, collagen casings continue to be an important tool for manufacturers looking for consistency, durability, and efficiency in their sausage production. Whether you are making hot dogs, frankfurters, or dried salami, collagen casings can help you produce high-quality sausages that meet consumer expectations.
