I'm a newbie trying to make bratwurst
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I just made my first bratwurst using 32mm fresh collagen casings.
In all went well only had 2 blow outs ,but I couldn’t keep them twisted, then when I cut the twists the ends opened up.
Then when I grilled my brats burst open.
Please help I don’t understand why -
steelman said in I'm a newbie trying to make bratwurst:
but I couldn’t keep them twisted
Congratulations you just found, IMHO, the problem with using collagen casings everyone complains about. I tried them once and it made a mess out of my end product. Went back to the old tried and true hog casings and never looked back.
Welcome to the site steelman !
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
Collagen casings don’t hold a twist. You can freeze with twist in them and they will hold slightly better. As for the blowouts, cook them over lower heat and you should be good to go.
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Hog casings are the only way to go! I used to use the collagen casings and had the same problems. Once I get the links cut apart after twisting, I throw them in the freezer long enough just to firm them up for vacuum sealing. That way the vacuum sealing doesn’t smash them and they keep their shape. I also think hog casings work much better when grilling.
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I agree that hog casings are best for brats. I’ve used collagen and have the same problems, in fact, when cooked, the brats swell up and the collagen doesn’t ,resulting in swollen ends with a kind of restricted center…like the brat is wearing a girdle! Not a good bite thru either.
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Hog casings only please. Sheep for breakfast links. End product is much better.
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Tubed hog casings are easier to use also, worth the extra money!
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Tex_77 Somewhere I imagine you have a text file that says “Jon’s answers” and they are just copied and pasted into the answers! Nicely answered BUT YOU"LL never catch me!
