How to Use Collagen Casings

Written by christopher godwin
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How to Use Collagen Casings
Use a clean, high-quality meat grinder to fill collagen casings. (old meat grinder image by Igor Golovnov from

Collagen casings are commonly used in sausage preparation, as they are fully edible and extremely elastic, allowing them to be stuffed with more meat than regular casings. They also have a longer shelf life, making them a good choice for home preparation, where you won't be making a large amount of sausage for resale. While making sausage with collagen casings does take some practice and a bit of specialised equipment, it can save you money over time and allow you to make custom sausage blends of your own creation.

Skill level:

Things you need

  • Meat for sausage
  • Meat grinder with coarse blade
  • Large mixing bowl
  • Plastic gloves
  • Spices (optional)
  • Sausage stuffer
  • Vegetable oil
  • Collagen casing
  • Small knife or sterilised pin
  • Baking tray
  • Waxed paper
  • Freezer
  • Sharp knife

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  1. 1

    Grind the desired amount of meat in batches with a coarse blade in your meat grinder. Reserve the meat in a large mixing bowl until needed.

  2. 2

    Add the desired seasonings to your meat. Wearing plastic gloves, mix the meat with your hands to thoroughly combine the ground meat and spices.

  3. 3

    Dab the horn on the sausage stuffer with a small amount of vegetable oil and place the first casing on the machine.

  4. 4

    Begin passing the meat through the stuffing machine with one hand while holding the casing on the end of the horn with the other. If air bubbles occur, stop the machine and prick the casing with a small knife or pin.

  5. 5

    When the first link on the collagen casing has been filled, pinch and twist the end several times to form a link.

  6. 6

    Continue filling all of the links. Once the links in the casing have been completed, tie the end in a knot.

  7. 7

    Place the sausage on a baking tray lined with waxed paper and place the baking tray in the freezer for 12 hours or overnight.

  8. 8

    Remove the sausage links from the freezer and separate them with a sharp knife.

Tips and warnings

  • Common seasonings for sausage include sage, rosemary, oregano, paprika, ground fennel, sea salt or kosher salt, onion powder and garlic powder. Don't be afraid to experiment with different spices.
  • Trying to grind too much meat at one time can cause the grinder to become clogged. It's always better to grind less than the grinder's stated capacity than more.

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