About Collagen Casings
Collagen casings are made from reconstituted bovine collagen, a natural protein that provides consistent diameter, reliable machine performance, and a clean professional appearance on the finished product. They are ready to stuff in most formats, permeable to smoke and steam, and available in a wide range of calibers and colors.
Our collagen casing selection includes edible casings for fresh and processed sausages, large caliber casings for cooked and dry sausage products, and curved casings for ring and horseshoe shaped products.
Edible vs. Non Edible Collagen Casings
We supply both kinds. Edible collagen casings stay on the sausage and are eaten with it. Non edible collagen casings, our large caliber and curved casings, are peeled off the finished product before eating.
| Edible Collagen Casings | Non Edible Collagen Casings (Large Caliber and Curved) |
|---|
| On the finished product | Stays on and is eaten with the sausage | Peeled from the finished product, with adjustable peeling levels depending on the product |
| Typical products | Fresh sausages, breakfast links, snack sticks and beef sticks, hot dogs, and processed and cooked sausages | Summer sausage, salami, pepperoni, ring bologna, and other large cooked, smoked, and dry sausages |
| Caliber | Calibers from 13 to 38 mm | Large calibers from 35 to 134 mm in straight casings, plus pre formed curved casings for ring and horseshoe shapes |
| Preparation | Ready to stuff, no soaking required | Most sizes are soaked in a brine solution before stuffing, and ready to stuff versions are available on select sizes |
| Formats | Supplied as shirred sticks, ready to load on automatic stuffing lines | Shirred strands, pieces cut to the length you specify, and reels, depending on the size |
| Strengths | Uniform size, tender bite, ready to run on high speed lines | Seamless construction, traditional appearance, good smoke permeability, and good meat cling through maturing and cooking |
Not sure which one you need? Tell us your product and finished diameter, and call 201-939-3335. We will help you choose.
1, Edible Collagen Casings for Fresh Sausages
Edible collagen casings for fresh sausages are designed to remain on the product during cooking and consumption. They are stuffed directly from the box, no soaking or conditioning required. Ideal for fresh sausage products intended for grilling, pan cooking, or other applications where the casing remains on the finished product.
| Caliber | Suitable For | Best For | Colors | Format |
|---|
| 13–32 mm |
Fresh sausage, grill or pan cooking |
Fresh Sausages, Grilled Sausages, Breakfast Sausage, Bratwurst, Italian Sausage, Pork Sausage, Chicken Sausage, Fresh Beef Sausages |
Extra Clear |
Ready to stuff directly from the box, no soaking required |
Key Features, Fresh Sausage Casings
- Ready to stuff from the box, no soaking, no conditioning
- High casing resistance during the stuffing process
- Constant and uniform caliber for consistent finished product weight
Sizes for Fresh Sausage Casings
13mm
0.51 in
15mm
0.59 in
17mm
0.67 in
19mm
0.75 in
20mm
0.79 in
21mm
0.83 in
22mm
0.87 in
24mm
0.94 in
26mm
1.02 in
28mm
1.1 in
30mm
1.18 in
32mm
1.26 in
Sizes listed are those offered in this range. Availability changes, and not every size is stocked at all times. Call 201-939-3335 to confirm current stock for the size you need.
2, Edible Collagen Casings for Processed Sausages
For cooked, smoked, and dry cured sausages, this category covers a wide range of calibers and applications. The all round workhorse of the edible collagen line, excellent caliber consistency, high speed machine compatibility, and a wide selection of available colors.
| Caliber | Suitable For | Best For | Colors | Format |
|---|
| 13–38 mm |
Cooked, smoked, and dry cured sausage |
Hot Dogs, Wieners, Frankfurters, Snack Sticks, Beef Sticks, Venison Snack Sticks, Kabanosy, Smoked Sausage, Dry Cured Products, Chicken Sausages |
Clear, Natural Mahogany, Smoketone |
Ready to stuff, no soaking required. Max cooking temperature: 75°C. |
Key Features, Processed Sausage Casings
- Wide caliber range, 13 mm through 38 mm covers most cooked sausage formats
- Consistent caliber for uniform stuffing and portioning
- Smoke and steam permeable for applicable smoked products
- Suitable for high speed automatic stuffing equipment
- Wide color selection including natural tones and pre colored options
- Ready to stuff, no soaking required
Sizes for Processed Sausage Casings
13mm
0.51 in
15mm
0.59 in
17mm
0.67 in
19mm
0.75 in
20mm
0.79 in
21mm
0.83 in
22mm
0.87 in
24mm
0.94 in
26mm
1.02 in
28mm
1.1 in
30mm
1.18 in
32mm
1.26 in
38mm
1.5 in
Sizes listed are those offered in this range. Availability changes, and not every size is stocked at all times. Call 201-939-3335 to confirm current stock for the size you need.
📞 Do not see the color you use? Call us at 201-939-3335 to confirm availability.
3, Large Caliber Collagen Casings
Large caliber collagen casings are used for cooked and dry sausages in straight formats. These are non edible casings that are peeled from the finished product. They give sausages a traditionally appetizing appearance and are available in a range of calibers for different product types.
Straight Sausages
| Caliber | Suitable For | Best For | Colors | Format |
|---|
| 35–134 mm |
Smoked, cooked sausages, dry sausage, long maturation sausages |
Summer Sausage, Genoa Salami, Soppressata, Hard Salami, Pepperoni, Calabrese Salami, Finocchiona Salami, Nduja, Spanish Chorizo, Felino Salami, Cotto Salami |
Clear, Mahogany |
Shirred (for automatic production) or cut pieces (for manual production) |
Soaking Instructions
Soaking and processing requirements can vary by casing size, grade, format, and manufacturer. The following are general guidelines, always follow the preparation instructions supplied with the specific casing.
- Soak in a 15% brine solution at 20–25°C (68–77°F) for 10–20 minutes before stuffing.
- Shirred large diameter sticks may need up to 30 minutes to fully hydrate.
- For dry sausage: good meat cling during maturation, with excellent and easy peelability on the finished product.
- Max cooking temperature for smoked/cooked sausage: 75°C.
Key Features, Large Caliber
- Excellent and balanced smoke permeability, supports consistent smoke color and aroma development
- Good meat cling throughout the maturing or cooking process
- Casing releases cleanly from the finished product, with adjustable peeling levels depending on the final product
- Seamless construction made from high quality collagen, for a traditional, appetizing appearance
- Good clipping stability on standard clip machines
- Supports mold development on dry sausages
- Consistent stuffing caliber for uniform production and slicing
- Printing available in a wide range of colors (large caliber collagen only)
- Ready To Stuff (RTS) versions available on select sizes, no soaking required
✅ Available in Kosher or Halal versions on select sizes, contact us to confirm availability.
Sizes for Large Caliber Collagen Casings
35mm
1.38 in
38mm
1.5 in
40mm
1.57 in
43mm
1.69 in
45mm
1.77 in
48mm
1.89 in
50mm
1.97 in
52mm
2.05 in
55mm
2.17 in
60mm
2.36 in
65mm
2.56 in
70mm
2.76 in
75mm
2.95 in
80mm
3.15 in
85mm
3.35 in
90mm
3.54 in
95mm
3.74 in
100mm
3.94 in
105mm
4.13 in
110mm
4.33 in
115mm
4.53 in
120mm
4.72 in
134mm
5.28 in
Sizes listed are those offered in this range. Availability changes, and not every size is stocked at all times. Call 201-939-3335 to confirm current stock for the size you need.
What Can Be Printed (Large Caliber Collagen Only)
- Company name and logo
- Product name and description
- Barcodes and UPC codes
- USDA mark of inspection (for USDA inspected establishments)
- Net weight, ingredients, nutrition information, and other product information
- Allergen statements
- Lot codes, pack dates, and expiration dates
- Handling and cooking instructions, including "Keep Refrigerated" or "Keep Frozen"
- "Not For Sale" wording for wild game and personal use products
- Custom artwork and decorative patterns
✅ This list is not exhaustive. We can print nearly anything a customer needs, contact us at 201-939-3335 to discuss your specific artwork and labeling requirements.
Custom Printing and Lead Time
| Colors | Lead Time | Minimum Order |
|---|
| 1 to 2 colors | 1 to 2 weeks | 1 to 2 cases, approximately 10,000 feet |
| 3 to 4 colors | 1 to 3 weeks | 1 to 3 cases, approximately 15,000 feet |
| More than 4 colors | 8 to 12 weeks | Varies by casing size and color, call Globe Casings for details |
💡 Maturing tip: Dry sausage processing conditions vary by product formulation, casing diameter, fermentation method, and processing system. Follow your established product specific maturation and drying process.
