Casing packaging selection and saving unused casings

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ssorllih
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Post by ssorllih » Mon May 12, 2014 01:34

If you pinch the collagen casings with thumb and finger it is enough.
Ross- tightwad home cook
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Pete
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Post by Pete » Mon May 12, 2014 06:11

Tasso, never had any difficulty at all linking in threes with collagen. Just put the skin straight onto the stuffer tube, tie a knot at the open end and fill away.

A full collagen skin holds round 4.5kg or 10lb of sausage mix.

Store the unused collagen skins in the cupboard for several years.
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