I need help wrapping my sausage

[txhoghunter73]

In all seriousness... What is the difference in casings for my sausage!? I plan to make brats mostly. We alsways used hog casings, but is there one that isn't as tough? They work well on links but I don't think they have to be as tough on brats. What about sheep or beef?

[RodinaRanč]

Pork & beef casing come in different sizes, you just have to pay attention to the size range...small pork 32ish MM work better for dry sausge (some call these "make-up) & bigger, 36ish MM for smoked, brats, etc. i usually don't use beef for anything except head sausage, boudin,etc, but it's personal preference.

sheep can be awful time consuming, especially if you don't have the right tools.

If your casing is tough when cooked, soak/rinse them several times to dissolve the salt & let them sit in a fresh/clean bowl of water overnight in the fridge

[txhoghunter73]

Pork & beef casing come in different sizes, you just have to pay attention to the size range...small pork 32ish MM work better for dry sausge (some call these "make-up) & bigger, 36ish MM for smoked, brats, etc. i usually don't use beef for anything except head sausage, boudin,etc, but it's personal preference.

sheep can be awful time consuming, especially if you don't have the right tools.

If your casing is tough when cooked, soak/rinse them several times to dissolve the salt & let them sit in a fresh/clean bowl of water overnight in the fridge

Awesome, thanks for the help

[hero_moneybags]

Now that you have what you need shut this thread down before the jokesters find it!

[txhoghunter73]

Now that you have what you need shut this thread down before the jokesters find it!

[Abcdj]

Aye aye aye

[kmitchl]

For the last few years I have bought pre-tubed casings to avoid the issues with soaking and untangling casing. A little more expensive but pays back in the ease of threading them on the stuffing horn. Particularly good for sheep casings.

[txhoghunter73]

Are collagen cases edible??

[txoutdoorsman24]

Are collagen cases edible??

Yes but thy aren't as good IMO. Don't have the snap when you break a link. I prefer the sheep guts more than anything but they are pricey as all get out.

[Black Ice]

Now that you have what you need shut this thread down before the jokesters find it!

I've always preferred Trojan casing to protect my sausage. It has a slight latex taste but once you get used to it you will be fine.


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[txhoghunter73]

I've always preferred Trojan casing to protect my sausage. It has a slight latex taste but once you get used to it you will be fine.


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What concerns me the most is how you know what they taste like

[Strummer]

What concerns me the most is how you know what they taste like

Beat me to it . Was thinking the same thing .

[bt2143]

being witty backfired on him, probably leave a bad taste in his mouth.

[coy-ote]

you're killing me smalls........

[lck90]

We've always used pork casing. Trojans could get waaayy to expensive when you're making 5,000+ lbs a year.