Process collagen has a slightly thicker casing wall than collagen for fresh sausage enabling it to withstand the additional handling required when smoking and cooking these sausages. 32mm diameter x 60ft length is compressed into a shirred tube allowing for maximum handling and stuffing efficiency.
Use 32mm process collagen casings for cooked or smoked bratwurst, polish sausage, franks, or any similarly sized diameter sausage. Keep dry. Do not soak. Stuffing capacity is approximately 20 pounds per strand.
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