A natural protein product, collagen comes from a layer of beef tissue extracted from between the fat and hide, it is removed, refined and extruded through mandrel into tubular shapes. The collagen material, being natural, has some variation in color depending on original raw material, the amount of processing (or material used) and if any dyes are used to make the product. Our supplier uses no dye in the natural Clear, Fresh, Smoked varieties, their final color depends on natural process of raw materials and amount of processing done. What they are especially careful to do, however, is provide the optimal durability for the desired recipe.

For example, the casings marked FRESH below.. are traditionally lighter in color but may occasionally appear slightly darker than those marked SMOKED. This fluctuates from time-to-time, but it is due to the product having a natural color versus a further processed or dyed color. What is most important is that Fresh collagen casings are thinner walled and more translucent, have better fresh-cooked appearance… but they do Not have as much material-durability that a Smoked collagen casing needs because the Smoked variety is intended for hanging loops or links in on a dowel in your smoker. The name on the collagen FRESH/”SMOKED” are just to indicate what type of recipe best suits that particular collagen casing… Smoked are Not pre-smoked, or dyed smokey… just less have a marginally thicker ‘wall’ for added durability, making them ideal for smoke application.

Collagen casing sausages are easy to cook, a good value and look great. Most important, they provide a tender bite and a fine “knack”, that familiar snap sound you expect when you bite into the perfect sausage.