Butcher Collagen Sausage Skins Casings 23 - 30 mm - Home Sausage Making - FREE *EXPRESS Shipping

Butcher Collagen Sausage Skins Casings - Home Sausage Making - *EXPRESS Shipping

Craft your own delicious sausages at home with Devro's premium collagen sausage casings, perfect for the avid home chef or anyone looking to create their own meats.

Collagen casings are free from gluten, diabetic friendly, low in sodium, and contain no added sugar, catering to a variety of dietary needs and preferences including paleo diets. Choose from 3 sizes in quantities to suit your needs, ALL are commercial food-grade BUTCHER quality - without artificial colouring.

As you prepare to stuff with your own delicious fillings, a few key considerations will help ensure best results.

1. Casing Size and Compatibility:

Collagen casings come in various diameters, from skinny 23 mm breakfast sausages to 30 mm thick sausages. Ensure the size you choose is compatible with your sausage stuffer's nozzle; measure the OUTSIDE diameter of your filling nozzle - and SEE CHART BELOW.

Watch out for tapered nozzles that come with some mincer/stuffers - they will NOT work - you need a straight tube with the same continuous diameter.

2. Unlike Fibrous or Hog casings that require pre-soaking, collagen casings are ready to use DRY - straight out of the package. Do NOT soak, this will weaken the casing and cause them to burst.

3. Stuffing Technique:

Firm but not too firm: The goal is to stuff the casing firmly enough to eliminate air pockets, but not so tightly that the casing bursts. A good rule of thumb is to stuff until the sausage feels firm to the touch, with a slight give.

Even pressure: Whether using a manual or electric stuffer, maintain consistent pressure to ensure an even fill and uniform sausage links.

Watch for air pockets: As you stuff, keep an eye out for any air bubbles. These can be easily pricked with a sausage pricker or a sterilised pin later, allowing air to escape - reducing bursting during cooking.

4. Linking and Twisting:

Collagen casings are durable and can be twisted into links just like natural casings. The key is to twist (gently) in alternating directions for each link - to prevent the previous twist from unraveling.

5. Storage:

Collagen Casings are made of dried Beef Collagen - and are stored at room temperature; but it's important to protect them from moisture - an airtight container at room temp, is fine.

After stuffing, sausages MUST be refrigerated or frozen. If freezing, consider vacuum-sealing to prevent freezer burn.

By keeping these simple tips in mind, you'll be on your way to professional-looking, delicious homemade sausages.

COMMON QUESTIONS

✅ Approximate Meat Fill

Casing size Approx

23 mm × 14.33 m ~ 6.2 kg

26 mm × 17.45 m ~ 9.6 kg

30 mm × 9.62 m ~ 7.1 kg

✅ Fill Nozzle Size

Casing size - recommended nozzle

23 mm - 18 mm nozzle

26 mm - 20 mm nozzle

30 mm - 24 mm nozzle

✅ Important Tips for Collagen

Lightly oil or wet the nozzle only (and NOT the casing) before loading.

Keep meat cold but not stiff (≈ 0–2 °C).

Avoid overfilling — collagen does not forgive like natural Hog casings.

If you see longitudinal splits → nozzle too large or pressure too high.

If you require assistance with Recipes or Sausage Equipment selection; I am a (semi retired) foodie, with experience in commercial cheese production and home-made: BBQ, Sausage, Bread, Sourdough, Beverages, etc - feel free to ask via the eBay; message system.

*SHIPPING

*We always aim to ship - EXPRESS Courier - so please provide a street address - but PO Boxes, Click & Collect, Parcel Collect, RMB's & SOME Regional or Remote areas are shipped Regular Post - this does affect delivery times.