$28.49/Each

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  • Perfect size for making snack sticks, Italian sausage, and Polish sausage with added smoke flavor
  • Durable to prevent breakage when being stuffed and ready to use for time-saving convenience
  • Made of edible beef collagen and uniform in size for product consistency
  • Deep, rich smoke flavor without the hassle of a smoker
  • Great for grilling or dehydrating
UPC Code: 812830020642
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How to Make Sausage

How to Make Sausage

To make your own sausage, first grind the cold meat by placing it in the hopper of the grinder. Make sure the grinder itself is cold before using it. Mix the ground meat with seasoning and add it to your stuffer. Soak the casings in water per their instructions and slide them onto the funnel. Have a second person turn the handle on the stuffer while you guide the sausage into its casing. Tie the end into a knot and begin to tie off the sausage into links.

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Learn how to make your own sausage with this step-by-step video!

Weston 19-0141-W Specs
Diameter 21 mm
Edible Yes
Style Smoked Collagen
Type Sausage Casings
Yield 30 lb.

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.
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Weston 19-0141-W Details

Use Weston 19-0141-W 21mm smoked 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 21mm size is perfect for making snack sticks, breakfast links, Italian sausage, and Polish sausage with added smoke flavor!

This collagen sausage casing makes for more evenly smoked sausages without needing to use a smoker. Its thick walls offer added strength to resist breaking, which is especially helpful when it's 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 30 lb. of sausage.

Attention CA Residents: Prop 65 Warning

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Weston 19-0141-W

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