BEARDED BUTCHER BLEND SEASONING 32mm Beef Collagen Casings 2-Pack — Ready-to-Use, Holds ~25 lb for Bratwurst & Sausage

These collagen casings are made for home butchers and small-batch producers who want professional-looking bratwurst, Italian sausage, chorizo, and similar fresh links. Unlike variable natural hog casings, the 32mm diameter gives even cooking, predictable capacity, and a dependable “snap.” The casings arrive vacuum-sealed and can be loaded straight onto a 3/4" (19mm) stuffing horn for immediate stuffing—no messy prep required. Designed for fresh sausages meant to be grilled, pan-fried, or baked, they are not intended for hanging in a smokehouse.

How do these collagen casings simplify home sausage making?

They remove soaking, rinsing, and the trimming common with natural casings, cutting prep time and reducing waste. The consistent diameter helps fill machines, manual stuffers, and hand-held horns more predictably.

• Ready-to-use from vacuum-sealed packaging—no soaking or rinsing.
• Uniform 32mm diameter for even portioning and cooking.
• Fits stuffing horns up to 3/4" (19mm) for easy mounting.

What types and quantities of sausage can I make with a 2-pack?

Each sealed set has enough continuous casing to encase roughly 25 lb of meat in total, depending on fill density and link size. That makes it suitable for batch jobs, seasonal harvests, or testing recipes at scale.

• Holds ~25 lb of ground meat per 2-pack under typical stuffing conditions.
• Ideal for dinner-size links: bratwurst, Italian, chorizo, and stadium-style sausages.
• Good for beef, pork, venison, or mixed blends.

Will these casings work with my equipment and link styles?

The casings are engineered to be durable during both hand and machine stuffing while still giving a pleasant bite. They slide onto standard 3/4" (19mm) stuffing horns and tolerate high stuffing speeds when handled correctly.

• Compatible with home sausage stuffers and many commercial machines using a 3/4" horn.
• Durable enough for faster stuffing but still tender after cooking.
• For secure links, twist twice in alternating directions to prevent unraveling.

How should I store and handle unused casings and finished sausages?

Keep unopened casings vacuum-sealed and refrigerated away from sunlight and temperature extremes to preserve elasticity. After stuffing, vacuum seal and freeze or refrigerate cooked or raw links for best shelf life.

• Store unused packs vacuum-sealed in the fridge; avoid sunlight and heat.
• Twist links twice in alternating directions for secure closures.
• Vacuum-seal and freeze prepared sausages to extend freshness.

Who is this for: These 32mm Bearded Butchers collagen casings suit home cooks, hobby butchers, and small producers who want reliable, professional fresh sausages without the variability of natural casings. They’re ideal if you value quick setup, repeatable link size, and easy handling for grilling, frying, or baking—especially when preparing dinner-size bratwursts, Italian-style links, chorizo, or larger hot dogs.

Ingredients

Collagen Casing