These collagen casings have thicker walls than a fresh collagen casing for added strength to resist breakage when hung in smokers or dehydrators.

You should use process-type collagen sausage casings whenever you are making a processed, smoked, pre-cooked, semi-dried or dried sausage like snack sticks, Italian, Polish Sausage, Bratwurst or Pepperoni. They are also designed to allow smoke to permeate the meat to increase the flavors of your sausage. Three sizes available.

• 19 mm Collagen Casings: Enough casings for 30 lbs of sausage
• 33 mm Collagen Casings: Enough casings for 70 lbs of sausage
• 38 mm Collagen Casings: Enough casings for 80 lbs. of sausage