Collagen Casings Not So Edible

[Ed_Orum]

I made a batch of breakfast sausage. This is my first time using collagen casings. I used 19mm Mahogony edible collagen casings.
Well, I pan fried them this morning and the casings were like rubber. I was able to slide the sausage out of the casings so all was not lost.
Any ideas why the casings were not really edible?
Thanks in advance
Ed

[Joe Hell]

It sounds like you used casings that were intended for semi-dri, smoked or fermented snack sticks. For a fresh breakfast sausage you would want to use a “fresh” collagen or natural hog or sheep casing.

https://www.waltonsinc.com/21mm-fresh-collagen-casings

https://www.waltonsinc.com/natural-sheep-casings

[Austin]

Ed_Orum
I think you used the wrong casings. As Joe Hell says, you used “snack stick” casings, but you should use the 21 mm Fresh or Natural Sheep casings for breakfast sausage. If you do that, you’ll be much happier with the result!