Pre-Shirred Sticks: The most common format. Compressed onto plastic rods for easy loading onto stuffing horns. (Ideal for home & small biz).
Hanks (Ropes): Longer lengths, typically used in commercial settings requiring continuous stuffing.
Specific Sizes: Ranging from small snack sticks (19-22mm) to large dinner sausages (38-42mm+).
Select Size: Choose casing diameter based on sausage type (e.g., 26-28mm for breakfast links, 32-35mm for brats).
Hydrate (Briefly!): Submerge the amount needed in lukewarm water (70-80°F / 21-27°C) for 15-45 minutes max. Over-soaking weakens them!
Load onto Horn: Slide the pre-shirred stick onto your stuffer’s horn. Flush the end with water to start. For hanks, carefully thread the end.
Stuff Gently: Maintain steady pressure. Avoid over-stuffing – leave room for linking. Keep casings moist with a damp cloth/spray bottle.
Link/Twist: Form sausages immediately after stuffing while pliable.
Dry/Cook/Smoke: Allow surface to dry slightly (forming a pellicle) before cooking or smoking per your recipe.
| Diameter (mm) | Common Sausage Use |
|---|---|
| 19-22 | Snack Sticks, Cocktail Franks |
| 24-26 | Small Breakfast Links |
| 28-30 | Standard Breakfast Links |
| 32-35 | Bratwurst, Italian Sausage |
| 36-40 | Large Brats, Kielbasa |
| 40+ | Large Dinner Sausages |
Casings Breaking? Likely over-soaked, over-stuffed, or snagged on the horn. Reduce soak time, stuff gentler, check horn for burrs.
Casings Tough/Chewy? Often due to undercooking or insufficient fat in the sausage mix. Ensure proper cooking temp/time.
Wrinkles After Cooking? Usually caused by stuffing too loosely. Aim for a firm, plump sausage.
Difficulty Sliding onto Horn? Ensure casings are adequately (but not overly) hydrated. Use a horn with a smooth taper.
Conclusion: Beef collagen casings are remarkably user-friendly. By selecting the right type and size, following proper hydration and stuffing techniques, and knowing simple fixes, you’ll achieve professional-quality sausages consistently.
