I used LEM collagne casings from Bass pro for my maple deer sausage. It was the larger sized casing. The knot at the end of links was soft and not crispy after cooking. The rest of the casing was the same and did not seem to bond (?) Well with the meat. It also was not very crispy. Any ideas?
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How to get crispy sausage casing?
- Thread starter Mako22
- Start date
Collagen cases are thick and dry and it takes time to soften them up. You need to soak the cases in warm water for a good 20-30 minutes before you stuff them to soften them up. You also need to let the stuffed casings "rest" 24 hours overnight in the fridge before you smoke them. That will give the collagen time to soften up and bind with the meat product. When you cook the sausage fry it in butter and that will crisp up the cases.
I usually cut the knot off the ends of the casings before cooking.
I usually cut the knot off the ends of the casings before cooking.
rebel bruiser
Senior Member
treemanjohn
Banned
What temp are you cooking at?
