Collagen Casings
We offer a wide assortment of edible and non-edible Collagen Casings for every need. Our Collagen Casings are great for making breakfast link sausages, snack sausages, Frankfurters, and more!
Oversea Casing provides a complete range of collagen casings for :
- Fresh and Processed Sausage
- Breakfast Links
- Snack Sticks
- Frankfurters and Wieners
- Dried/cured sausages
Collagen casings are available in many different varieties :
- Edible collagen casing
- Inedible collagen casing (middles)
- Inedible collagen casing for ring products (rounds)
- Collagen films
Types
Fresh Sausage Collagen Casings
- For Retail Products we offer, transparent (clear) collagen to showcase the product appearance in the retail case.
- For Food Service Applications, these casings are more robust to stand up to all different cooking techniques used in restaurants and commissaries.
Processed Sausage Collagen Casings
- For Ready to Eat Products, we offer clear and smoke-tinted collagen with strength to withstand processing, yet deliver a tender bite for the consumer.
- For Snack Sticks, consider our Mahogany collagen casings, manufactured with strength for fast production while delivering superb permeability for smoking and fast, even drying.
Inedible Collagen for Processed Sausages
- Collagen Rounds have a natural looking curve, making them perfect for ring style sausage, while strong enough for automated high-speed production and clipping. Available as shirred sticks and cut/clipped pieces.
- Collagen Middles are for straight deli products, either cooked or dried. These casings are strong enough for automated stuffing, clipping and vertical processing. Available as shirred sticks and cut/clipped pieces.
Preparation
Edible Collagen Casings
Stuffing
- Use linking equipment designed for maximum production
- Casings are pre-soaked and do not require any preparation for use with any type of stuffing equipment
- When stuffing, do not overfill or casing will be prone to breakage
- Tight size control will allow you to achieve desired weights without over stuffing
- Casings must be stuffed in the direction indicated on the box
Storage
- Casings should be stored in a dry area at 40°- 60° F (5°- 15° C) away from direct heat
- Boxes should not be opened until ready to use
- Any unused casings should be closed tightly in a plastic bag to prevent drying out, leading to poor size control and breakage
- If casings do dry out, it is recommended to open boxes in humid surroundings 24 to 48 hours, before use, to absorb moisture
Inedible Collagen Casings
Stuffing
- Before filling casings, soak in 10-15% brine solution for a minimum of 30 minutes, but not more than 24 hours
- An increased salt concentration in brine and longer soak time increases casing strength, however can reduce casing adhesion to meat during cure
- Brine temperature should be 72°-77° F (22°-25° C)
- The combination of time, temperature, and salt concentration can be varied to adapt casing performance to process requirements
Storage
- Casings should be stored in a cool, dry place at 40°- 60° F (5°- 15° C), protected from direct sunlight or heat
- If casings become brittle, it is recommended to open boxes in humid surroundings 24-48 hours before use to absorb moisture
Packaging
Edible collagen casings are sold by the caddy in sealed boxes to maintain product quality.
Inedible collagen casings are sold in cases .
Sizes
Oversea Casing Collagen casings are available in a wide variety of sizes.
Contact our Account Executive to get the best casing for your needs.
Stuffed Diameter |
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Edible : 13-32 mm shirred
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Inedible : 34-140 mm, Cut Pieces, Shirred |
Cooking Instructions
Fresh Sausage
- Pan Fry – Cover bottom of pan with 1/16” (2mm) of water. Steam fry and then brown. Approximate cooking time: 20-25 min.
- Baking – Place in drain tray and bake in slow oven at 300°-330° F (150°-165° C) until brown. Bake time approximately 30-40 min.
- Deep Fry – Set deep fat fryer thermostat at 345°-355° F (175°-180° C). Links should be cooked and browned to internal temperature of 160° F. Thawed links take 2.5 – 3 min. and frozen links 5-7.5 min. Frozen precooked links are ready in minutes.
- Grilling – Set grill at 300°-320° F (150°-160° C). Grill for 10-12 min. until links are browned and fully cooked to an internal temperature of 160° F. Frozen precooked links are ready in 3-5 minutes.
Processed
- Simmering – Bring water to a boil, drop in sausage, cover and remove from heat. Allow sausage to heat for 5-8 minutes.
- Grilling – Place on grill over moderate heat and turn frequently to avoid charring. However, some charring and splitting is expected and desired by consumers.
