The Texas BBQ Forum

Hi kind of new to the forum and had a couple of questions about sausage. One if I make brats with collagen casings can I freeze them raw. Next can I boil the fresh brats in beer if in collagen casings before grilling them.Last do I need to prick the casing at any time to keep them from busting.Thanks.

I've never used collagen casings, just can't find 'em here but I can get natural casings with a minimal amount of effort.

I'm sure someone will stop by soon enough with answers to your questions.

I've never used the collagen casings either and don't have an answer. Couldn't find on via a quick google search either. Will be interested in the answer.

Is there a reason your not stuffing the brats into natural hog guts? Just wondering.

Nor have I used collagen casings. I know you are not supposed to smoke in collagen and you can't make 'em work for dry sausage. I doubt that fresh freezing would be a problem. Don't know about the boiling but doubt that you would need to prick them especially if boiled (actually you just want to simmer).

I really don't have an answer. Just made my third batch today. I have used both collagen and natural hog guts. Hog guts win hands down for me.
Better texture and easier to use. I have a couple of each in the smoke now, will post some pics when they come off. Sorry I couldn't help, still trying to figure it out.

Papa Tom wrote:Nor have I used collagen casings. I know you are not supposed to smoke in collagen and you can't make 'em work for dry sausage. I doubt that fresh freezing would be a problem. Don't know about the boiling but doubt that you would need to prick them especially if boiled (actually you just want to simmer).

I did not know that PT, that may be why the texture is funky.

The one on the left is collagen the one on the right is hog gut. I overcooked the one on the left. Sorry about hijacking the thread, but maybe this helps.
http://picasaweb.google.com/lefthand7/M ... 0102368898
http://picasaweb.google.com/lefthand7/M ... 2476748818

That looks good enough to eat Rich.....
Here's a tip when ya take it outta the smoke drop em in a bucket of ice cold water. Helps in the shrink and wrinkle department.

Thanks PT. I need all of the help I can get!!!

Papa Tom wrote:THere's a tip when ya take it outta the smoke drop em in a bucket of ice cold water. Helps in the shrink and wrinkle department.

That's a good tip PT!

I'm in the minority here. I have used collagen casings and actually prefer them to hog gut. Less messy to make. I have frozen sausage in collagen both raw and smoked. It works fine. I never have boiled them though. I think it would be ok. I don't prick mine, just cook them whatever way. Collagen casings are available from LEM I think.
Stan41

thanks Stan that gives me some confidence to try some brats soon as the price goes back down on pork butt around town it's at 1.79 a pound today was .67 last week should have jumped on it I guess.Tomorrow the wife is making some dirty rice I am so ready to try out the stuffer I am thinking about making some dirty rice sausage kind of like boudin don't know what it will be like but what the .

If you use collagen casings, just use them like they come from the package. You don't soak them or anything. Thats why they are less messy than gut.

If I were going to try boiling them I would boil just one to start with to see what happened.
Stan