Weston 19-0102-W 33mm Collagen Sausage Casing - Makes 70 lb.
$18.50/EachShips free with Plus
Other Available Types:
- Perfect size for making bratwurst, hot dogs, and Italian sausage
- Processed casing is uniform in size
- Made of edible beef collagen
- Odorless and flavorless
- Great for dehydrating, smoking, or grilling
- Thick walls offer added strength to resist breaking
- Designed to allow smoke to permeate meat and enhance flavors
- Ready to use; no prep required
|Weston 19-0102-W Specs|
Customer questions about this product
- What is the difference between edible processed and edible natural casings?
- Edible processed casings are pre-shaped so they're uniform in size, and they're ready to use with no prep work required. Edible hog casings are all natural, so they'll need to be rinsed, soaked, shaped, and prepped to be used.
Weston 19-0102-W Details
Use Weston 19-0102-W 33mm collagen casing when making a processed, smoked, pre-cooked, semi-dried, or dried sausage. Made of edible beef collagen, this processed casing is the convenient and ready-to-use alternative to natural casings. There's no soaking, rinsing, or prep required and the casing is uniform in size. The casing's 33mm size is perfect for making mid-size bratwurst, hot dogs, Italian sausage, and kielbasa!
This collagen sausage casing is odorless and flavorless. Its thick walls offer added strength to resist breaking, which is especially helpful when it's hung in smokers or dried in dehydrators. Despite the casing's thick walls, smoke is still able to permeate the meat and enhance the flavors of the sausage.
Great for hunters, butcher shops, and meat departments, this casing is packaged in a convenient zipper seal vacuum bag for maximum freshness and easy storage. Whether you're grilling, smoking, or dehydrating meats, it will help save prep time! This casing makes 70 lb. of sausage.
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People Talk About:sausages chorizo high ground Grilled Great fresh excellent cooking Collagen
did tear on a few of our sausages. I was smoking them in a smoker and may have pushed the temperatures too high but had multiple sausages rip while cooking.Thank you for your feedback! We’re sorry you did not prefer this product. For recommendations, please contact our Customer Solutions team.
I made my first ever batch of homemade Mexican chorizo today using the Weston Collagen casing I purchased at the Webstaurant Store. I simply soaked it in ice water for twenty minutes while I ground my meat and prepared my spice mixture and then used my kitchen aide sausage stuffer to make my chorizo. Grilled it fresh tonight. Great product excellent value.
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