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
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!
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.
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.
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, this video's background music is too loud. So sorry. Please watch this other video: ruclips.net/video/fqo6MJZkLDQ/видео.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!!
You saved me a disaster by not over stuffing mine!! Thank you so much Sir, and yes Pork and all onion are magical
Such a professional helpful video --you saved our bacon by teaching us not to overstuff. Thank you so much!!!
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.
LOVE the tip on how you tie the ends!!!! OMG~~~~ so easy!!!!! THANKS!!!!!
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!
Don't you have to soak the casing in water to soften it first?
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!
Great job buddy. Keep up the good work with the videos and those beautiful children!
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.
Thank you very much. The only sausage casing you can find in Hong Kong is collagen casing (unless to make it yourself). Very useful information
I am just learning to make sausages with collagen casings. Thank you for this video! 😀
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!
Thanks, I really enjoyed learning how to use collagen casings
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
Exactly what I needed. Will try it out tomorrow. Thanks.
Thanks for the instructions! I’m going to try now you’ve given me inspiration. Looks great.
very good, thanks for the effort in posting this, looks like collagen is the way to go for beginners like me. Thanks again
Thanks Daddy . your VDO was very helpful , but the music is a bit too loud and boring . I'm going to try it . Thanks for this
This was exactly what I was looking for! Thank you!
What a great collagen sausage video! Very charming host, his enthusiasm is infectious. Thanks for sharing.
This was an excellent video other than the background sound.
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!
Heard that. One thing I've learned from 20+ years in kitchens is "Just because it's been cooked to temp, doesn't mean it's been cooked properly."
Wow how cool it that!!!
Love your starting knot technique. Good tip!
Very helpful, Thanks
Thank you for the tutorial but next time please hold the music for after the video.
Thanks for demo.
If you want a every juicy sausage, don't poke holes at all. In that way the juices escape
Great video, thanks! I'm going to use your technique on my deer meat.
Well done! The music is a little loud, but the content is very helpful.
Hi thank you for the very helpful info. Can anyone answer my question, can u freeze dry casing?
Thanks 🙏
Thank you. Very helpful
really appreciate the help. will try today!
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.
Nice 1 Cheers, how about to use it for smoked sausages? Wouldn't be there any drama? Thanks.
thanks this one helps a beginner like me
Thank you so much. excellent.
Awesome video. Thank you Sir
Thanks man! This has helped a lot. :)
Thank😋you. I learned a lot.
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.
Awesome video! Thanks!
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.
Good job, I'm planning to put them in a smoker so, I'm not very concern with filling up too much. Many thanks for posting it!!
Don't be affraid to fill your casing, they are strong
Nice video but a little difficult to hear you with the music
Is the collagen casting chewy
Interesting. Thanks for the video.
Pork and leek suppose to get married----I'll remember that. Thanks.
The content is good but the music is very distracting
Can we dry or dehydrated them like a Chinese sausage?
Thanks man. Music gets in the way a bit.
Awesome 🤙
Put a link to my channel on how to use these casing. Thanks again.
Background music too loud.
Thanks for the video :) Is it a 17 cm or 21 cm diameter casing?
21mm
Thank you all for video
thanks for sharing , pretty helpful to me
What size casings are in this video? 21mm or larger?
Yes the music and the phone is too much,
Hey, what abt the casing after its cooked?did u remove the casing?The video is not clear on it
the casing is edible. he did not remove
Collagen casing can BBQ ,Ans please thanks
godsend
With sausage filler are u use ?
Where i can buy this casing
Ali express
It must take you forever to stuff a couple of pounds.
It would take me a month to do it your way.
Music is a bit loud! Very distracting and hard to hear what you say
this video was totally help me depression. same problem my sausage go boommm when i fry
thankie daddy dinner sub it
great video . on your next video please keep it simple and dont use music . cheers
How to stuff and fry.....no linking at all!
when i cook sausages using collagen skins the meat oozes out of the ends have no problem with natural what am i doing wrong
@Blueskies It's a grinder with sausage attachment
Need sausage casing
where did you buy the collagen casings from please?
I ask my friend coming from USA to buy for me...
I found some at the Academy sports store
Do you live above a disco?
haha sorry, the music is loud. the description box provided a link to a video with softer music
That is loose af why use word "stuffed"???
Not right
music way to load ,,,, might keep watching ill see if it gets better
Why the music??/!!! Ugghhhhh ruined the video for me
So sorry! Please watch the video here: ruclips.net/video/fqo6MJZkLDQ/видео.html
terrible....hehe
the collagen casing are not edible man !!
sorsarge alla condom!!