Collagen Casing

Collagen Casing

Collagen Sausage Casings in Calgary & Edmonton, Alberta | High Caliber Products

Collagen Sausage Casings provide a complete solution for many sausage-making procedures including Fresh and Smoked. It freezes well and cooks up nice whether it’s deep fried, grilled or popped in the oven.
Collagen Casing is on a shirred stick which makes it easy to cut off just the amount you need. Made from a gelatinous substance, these edible casings are manufactured, in part, from the corium layer of the cows. A natural protein product, collagen is removed from the beef hide and refined. The more refined the processing, the more tender the casing. Most commercially produced sausage in North America is stuffed into collagen casings.

How to Use Collagen Sausage Casings:


  • No need to soak them! Use Collagen Casings right out of the package.
  • Thread several feet of casing onto the barrel of your stuffing tube; as much as you can thread on will save you reloading too much in the stuffing process.
  • Don’t overstuff. Collagen casings will split when they are too full. Be careful not to under fill either, too loose and the casing won’t adhere to the meat mixture.
    *If you would like to use a more durable casing, check out our fibrous sausage casing options. They are definitely easier to stuff, but they are inedible which might not be right for your particular sausage recipe.

For more information, check out these related articles on our blog and information sheets on our website:

Better yet, take one of our Sausage Making Classes in Calgary! New sausage makers learn to choose the best cuts of meat, grind, mix and stuff along with all the secrets of the pros. Many topics will be covered, including the use of appropriate techniques, combining the perfect ingredients and the importance of maintaining a high level of cleanliness. Join a class, join a local community of sausage makers. Click here to like us on Facebook.


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