Sausages were originally made by stuffing a meat mixture into the intestines of a pig, sheep or other animal. When sausage manufacturers wanted a faster, more reliable way of making a high quantity of sausage - and when the material became widely available a half century ago - they switched to collagen. A natural protein product, collagen comes from a layer of beef hide, removed and refined. The more refined the processing, the more tender the casing. Collagen casing sausages are easy to cook, a good value and look great. Most important, they provide a tender bite and a fine "knack" - that familiar snap sound you expect when you bite into the perfect sausage.
*for edible casings, with just a few minutes for non-edibles.
Edible: Thin casings best used for grilled or smoked sausages in lieu of hog or sheep casings. No soaking needed- use straight out of the package. Edible casings come in Fresh, (the most tender, thick brats), Smoked (hot dogs, mettwurst), and Snack Stick, made stronger to be hung in a smoker.
Non-Edible: Long-fibered casings best used for cold sausage can be hung in a smoker. Soak in non-iodized salted water for 3-5 minutes before stuffing. Use Collagen Rounds and Middles for bologna, summer sausage, salami, and pepperoni.
Collagen casings, sold by the caddy*, are either edible or non-edible. Click here see our casing chart.
*A Caddy of Casings in an industry term referring to the bulk or trade packs for collagen casings. Caddies typically come in strands of 36.
Edible, Non-Edible, Hog, Beef, Sheep, Collagen, Natural, Smoked… You want it - LEM's got the sausage casings you need for your next sausage adventure.
But - first things first - how do you know what casing to use and what you’re actually going to make? Don’t just wing it - Use this chart to select the correct casing for the type of sausage you are making.
Need more information on Casings and how to use them? Learn more about LEM Sausage Casings here.