Make your own breakfast sausages, chipolatas, chorizo or any type small sausage with these casings. Made from natural protein. Available in 15 metres to 525 metres.

No preparation needed, just slide them on the filler tube of the sausage stuffer and you’re ready to go.

The collagen casings do not need any preparation. Please do not soak them. They are ready to use and are not salted. They have a shelf life of about 2 years if kept in a cool, clean and dry environment. They do not need to be refrigerated. Once these casings have been filled, it is important that the sausages are left in the refrigerator overnight to rest. The herbs and spices marinate with the meat and the skin rehydrates.

Collagen sausage casings (22mm)

$9.00$200.00

Make your own breakfast sausages, chipolatas, chorizo or any type small sausage with these casings. Made from natural protein. Available in 15 metres to 525 metres.

No preparation needed, just slide them on the filler tube of the sausage stuffer and you’re ready to go.

The collagen casings do not need any preparation. Please do not soak them. They are ready to use and are not salted. They have a shelf life of about 2 years if kept in a cool, clean and dry environment. They do not need to be refrigerated. Once these casings have been filled, it is important that the sausages are left in the refrigerator overnight to rest. The herbs and spices marinate with the meat and the skin rehydrates.

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Product Description

Make your own breakfast sausages, chipolatas, chorizo or any type small sausage with these casings. Made from natural protein. Available in 15 metres to 525 metres.

No preparation needed, just slide them on the filler tube of the sausage stuffer and you’re ready to go.

The collagen casings do not need any preparation. Please do not soak them. They are ready to use and are not salted. They have a shelf life of about 2 years if kept in a cool, clean and dry environment. They do not need to be refrigerated. Once these casings have been filled, it is important that the sausages are left in the refrigerator overnight to rest. The herbs and spices marinate with the meat and the skin rehydrates.