[Sca-cooks] Looking for sausage casings

[Phil Troy / G. Tacitus Adamantius]

On Apr 30, 2007, at 9:57 PM, Sue Clemenger wrote:

> *Collagen* casings? Truly? Are they considered kosher? That would  
> really
> rock....(Jewish friends)

My guess is that collagen casings _might_ be Kosher, or potentially  
Kosher-able. There's no particular reason why collagen has to be  
derived from piggies. It's probably mostly from cattle hides, feet  
and hooves.

Collagen casings tend to be very soft, good for small sausages like  
bangers and chippolatas, but since these cook quickly it's less of as  
big deal if they burst somewhat. You can also get big casings of  
collagen, fiber-reinforced collagen, and various other synthetic  
substances. I bought some for haggis a while back, because I needed  
quite a few and the various beef caps and bungs would have run to a  
fairly large amount of money when bought in bulk, and I've had haggis  
made in artificial casings before, and they were fine.

Adamantius