Hi, this video's background music is too loud. So sorry. Please watch this other video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fqo6MJZkLDQ.html
Thanks Bro, I'm attempting my 1st sausage making this coming 4th of July with my wife and I have to use collagen casings do to the fact that shes a non pork eater so its beef sausage with collagen casings, at first it looked as if you were under stuffing them, after seeing you fry them up it all made sense, very helpful video, thank you!!
I got the same stuffer and casings. I found collagen casings to have a bit of an unpleasant taste and texture. The stuffer is cheap, simple to use and clean. This video was a big help. cheers
Very nice job in showing from start to finish the WHOLE process so that we can now believe you in how much it expands when it cooks! I was dubious to your claim but it looked like it was almost going to pop in just a few seconds on the heat. The rolling in the pan though.... that was creapy considering it was against the edge already.... I'm going to cook seitan hot dogs with this technique and dont think they expand at all so I'll pack them for my first experiment. Thanks a lot!
Thank you so much for the explanation of how to use these collagen casings for stuffing sausage. I have a cooking channel myself and been wanting to make some Italian chicken sausage. And your right not to many videos out there on how to use these casings. Thanks again and I subscribed too. Keep up the good work Daddy.
Hey, thanks for the tips! I usually use natural hog casings, but it's a little messy to use, so I got a pack of collagen casings online. Now I know how to use it!
i make sausages (smoked, mainly) quite a bit but typically use natural casings. i won't lie, when i saw just how little you stuffed into those collagen tubes, i didn't think the results would be pretty. i was so wrong! it was actually quite bizarre seeing them plump up so nicely. never would have guessed. great video!
Thank you for sharing your experience with us! I have never seen a sausage rotate like that. I've been using natural hog casings, and don't like the mess and the smell!. Have just purchased the collagen casings to try, so your video was very helpful.
I've stuffed a mile of sausage using collagen casings and I fill them up completely and never prick them, never had one burst during cooking. The key is to use fresh casings sealed in an airtight package, old casings are too dry and tend to crack!
Thank you so much! Nice video! I like these casings but had so much trouble using them. I was looking for a video that would help show me how to use them...NICE JOB! Thank You!
Man I've been searching for this. Made sausage with collagen casing twice (today was one) and I definitely overstuffed, good thing I haven't cooked the second batch yet and I can correct, cause the first time they all exploded
Where did you purchase your metal sausage maker from? Is there a name brand on it to use as reference in purchasing one like it? Thanks for the video, as I found it very interesting and informative to watch.
Firstly, that first sausage is under-filled. Secondly, you NEVER prick holes in sausages to cook them... NEVER! If your sausage bursts during cooking, you are cooking it wrong! The correct way to cook sausages, is to cook them in hot water first (not boiling - around 85c-90c) THEN fry them, just to brown them off... Done properly, like this, your sausage will never burst and does not need to be pierced. This is the law of sausages, and it is beyond dispute!
I just got a stuffer that looks just like yours! How do you like it? I am going to make for the first time smoke sausage. Good video cause I also bought the same type of casings to try out.
Hi, I home made sausages like you but little messy with Kitchen Aid machine. Where can I buy the stuffing hand cranked metal stuffing gun like the one you used. Thanks so much.