Collagen Casings 101: Choosing the Right Casings for Every Sausage

If you've ever made sausage or snack sticks with collagen casings and ended up frustrated with blowouts, pinholes, or poor texture, you're not alone. 

The good news? Most issues with collagen casings stem from storage conditions, poor condition, or choosing the wrong type for your application. 

In this guide, we'll break down everything you need to know about collagen casings so you can get consistent, professional-quality results every time. 

What Are Collagen Casings? 

Collagen casings are made from animal connective tissue, which is processed and formed into uniform, easy-to-use casings. 

Unlike natural casings, collagen casings offer: 

• Consistent sizing 
• Ease of use (no soaking required in most cases) 
• Straight, uniform links 
• Reliable performance for both home and commercial processors 

How to Tell if Your Collagen Casings Are Still Good 

One of the biggest reasons for casing failure is dryness. 

What you want: 

• Smooth texture 
• Slightly oily feel 
• Quiet, flexible when unrolled 

Warning signs: 

• Papery sound when unrolling 
• Dry, brittle texture 
• Increased blowouts and pinholes during stuffing 

Pro Tip: 
If your casings feel slightly dry, try placing them in the fridge overnight with the package open. Sometimes this can help rehydrate them enough to become usable again. 

Types of Collagen Casings (And When to Use Them) 

Choosing the right type of collagen casing is critical. Here's a simple breakdown: 

Smoked Collagen Casings 

Best for: 

• Snack sticks 
• Smoked sausages 
• Cured products 

Common sizes: 

• 17–23mm → Snack sticks 
• 23–32mm → Larger smoked sausages 

Why use them: 

• Strong enough to hang in a smokehouse 
• Designed to handle long smoking processes 
• Ideal for achieving that classic mahogany finish 

Rule of thumb: 
Smoked collagen casings are used almost exclusively for cured and smoked products. 

Fresh Collagen Casings 

Best for: 

• Bratwurst 
• Breakfast sausage links 
• Fresh (non-smoked) sausages 

Common sizes: 

• 19–21mm → Breakfast links 
• 30–32mm → Bratwurst 

Key features: 

• More tender bite (“snap”) 
• Thinner walls 
• Not strong enough to hang in a smoker 

Important: 
Fresh collagen casings should only be used for fresh sausage applications. 

Clear Collagen Casings 

Best for: 

• Hot dogs 
• Smoked sausages where appearance matters 

Typical size: 

• 26mm for hot dogs 

Why use them: 

• Clean, uniform appearance 
• Ideal for products where visual consistency matters 

Inedible Collagen Casings 

Best for: 

• Summer sausage 
• Pepperoni 

Preparation required: 

• Soak in 15°C (59°F) water 
• Use a 15% salt solution 
• Soak for ~15 minutes 

Why choose them: 

• Similar performance to fibrous casings 
• Excellent for larger diameter products 

Benefits of Using Collagen Casings 

Collagen casings are popular for a reason: 

Ready to Use 

No soaking required (except inedible types). Just load and start stuffing. 

Consistent Size 

Perfect for commercial processors: 

• Predictable weight 
• Easier packaging 
• Less waste 

Uniform Appearance 

Straight links (great for brats and hot dogs) 

Great Bite (Snap) 

Many people prefer the texture of collagen to that of natural casings. 

The Downsides (And How to Handle Them) 

While collagen casings are easy to use, there are a few drawbacks: 

Ends Can Open After Cutting 

Even with tight twists or using equipment like the Z-Linker, links may open slightly. 

Solution: 
Use a linker or crimping tool to: 

• Ensure consistent sizing 
• Create clean cuts 

Keep in mind: collagen won't stay fully sealed like natural casings. 

Why Collagen Casings Are Great for Commercial Processing 

For high-volume production, collagen casings offer a major advantage: 

• Uniform diameter = consistent portioning 
• Example:  
  • A 21mm, 4-inch sausage = 1 ounce 
• Reduces the need to weigh individual links 
• Speeds up packaging and improves efficiency 

Quick Reference: Which Collagen Casing Should You Use? 

Final Tips for Success 

Before you start stuffing, remember: 

Check for dryness 
Use the right casing for your product 
Don't hang fresh collagen casings in a smoker 
Choose the correct diameter for your application 

If you follow these simple rules, you'll avoid most common casing issues and get better results every time. 

Collagen Casings FAQ 

Do collagen casings need to be soaked? 

Most collagen casings are ready to use right out of the package. Only inedible collagen casings require soaking.  

Why do my collagen casings keep breaking? 

They are likely too dry or unsuited to your application. Dry casings often cause blowouts and pinholes. 

Can you smoke fresh collagen casings? 

No. Fresh collagen casings are not designed to be hung or used in a smokehouse. 

What size casing should I use for snack sticks? 

Use smoked collagen casings between 15mm and 23mm.