---
product_id: 42343620
title: "38mm Collagen Casings For Sausage Making, Edible, Clear, Smoked Beef Collagen Sticks, 1.5” Diameter Kielbasa, Liver Sausage, 74 Feet Sausage Skin, Stuff Approximately 60 Lbs Meat"
brand: "the sausage maker"
price: "A$69"
currency: AUD
in_stock: true
reviews_count: 8
category: "The Sausage Maker"
url: https://www.desertcart.com.au/products/42343620-38mm-collagen-casings-for-sausage-making-edible-clear-smoked-beef
store_origin: AU
region: Australia
---

# 38mm diameter precision Stuff up to 60 lbs meat 74 feet casing length 38mm Collagen Casings For Sausage Making, Edible, Clear, Smoked Beef Collagen Sticks, 1.5” Diameter Kielbasa, Liver Sausage, 74 Feet Sausage Skin, Stuff Approximately 60 Lbs Meat

**Brand:** the sausage maker
**Price:** A$69
**Availability:** ✅ In Stock

## Summary

> 🌭 Unlock your inner Sausage Sultan with flawless, smoky perfection!

## Quick Answers

- **What is this?** 38mm Collagen Casings For Sausage Making, Edible, Clear, Smoked Beef Collagen Sticks, 1.5” Diameter Kielbasa, Liver Sausage, 74 Feet Sausage Skin, Stuff Approximately 60 Lbs Meat by the sausage maker
- **How much does it cost?** A$69 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.com.au](https://www.desertcart.com.au/products/42343620-38mm-collagen-casings-for-sausage-making-edible-clear-smoked-beef)

## Best For

- the sausage maker enthusiasts

## Why This Product

- Trusted the sausage maker brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Durable Yet Tender:** Thin, tender casings withstand smoking and cooking without bursting, ensuring perfect sausage snaps.
- • **Smoky Flavor Boost:** Natural smoked beef collagen adds authentic, mouthwatering flavor that elevates every bite.
- • **Consistent, Uniform Size:** Precision-made collagen casings deliver professional, uniform sausages every time—no guesswork.
- • **Effortless Prep, Zero Soak:** Ready-to-use collagen casings save you time—no soaking or rinsing needed, just unwrap and stuff.
- • **High Capacity, Easy Loading:** 74 feet of pleated casing fits 3/4” stuffing tubes for smooth, efficient sausage making up to 60 lbs meat.

## Overview

The Sausage Maker® 38mm smoked collagen casings offer 74 feet of durable, edible sausage skins designed for easy stuffing and consistent results. Made from high-quality beef collagen, these casings require no soaking, withstand smoking without bursting, and hold up to 60 lbs of meat, making them ideal for fresh, cured, and smoked sausages like kielbasa and liver sausage.

## Description

The Sausage Maker Inc. Smoked Collagen Casings, 38mm. A Smoked collagen casing perfect for making bratwurst, Italian sausage, and dry cured pepperoni. Edible; tender and delicate, yet durable. Ideal casings for smoking and hold up better than natural casings. Used for making dried sausage sticks or other semi-dry or dry cured products. These casings are made to be more durable to carry the weight of the meat when hanging on a smokehouse stick. Comes with 3 half strands per package. Stuffing capacity per package approximately 60-70 lbs. per package. Collagen casings are a natural product made from a refined layer of cattle hide. Because of this, collagen casings are much more uniform in size, when compared to traditional natural casings. Easy to use, and do not require soaking; simply unravel and load onto stuffing horn. When twisting into links, twist first link in one direction and then twist next link in the opposite direction to prevent unraveling, being careful to not over twist (maximum two full twists). Keep sealed and under refrigeration when not in use. If casings become brittle, soak briefly prior to use.

Review: a decent casings for smoked sausage - i used these casings to make smoked breakfast sausage. had used collagen casings in the past for snack sticks and being these were a lot cheaper than natural sheep/hog i gave them a try. they were easy to slide onto the stuffing horn and stuffed great, they feed off the horn easily with minimal hand pressure on the tube. i stuffed them till they took 95% of the 'wrinkles' out of the casings where they were folded and had zero blow outs or splits. i did prick them every 2-3 inches before i smoked to 151 degree internal temp, then placed into an ice bath to drop the internal temp below 80 degrees. dried and cut into lengths before letting them meld in the refrigerator overnight. the following morning i vacuum sealed and into the freezer (no need to flash freeze). I had no wrinkling at all, no splits and the casings bonded well to the sausage, the smoke penetrated well and flavored the sausage beautifully. they have a good snap and minimal chewiness to them but more than sheep casings. overall, they performed well for me. i read a few complaints in the reviews about not being able to twist into links, and although i don't link mine, i did give it a try to see how well they would, after sitting overnight to form a pellicle they soften up a bit and are easy to twist into link/brats
Review: Turned My Kitchen Into a Sausage Bonanza! Brisket & Chicken Apple Jalapeño Masterpieces! - Listen up, sausage enthusiasts, these Collagen Casings are the unsung heroes of my meaty adventures! These edible, clear, beef collagen meat tubes are like the fairy godmother of sausage-making—turning my brisket and chicken apple jalapeño dreams into delicious magic. I whipped up two batches: smoky brisket sausages that taste like they rolled out of a Texas smokehouse and chicken apple jalapeño ones that dance on your tongue like a spicy fruit fiesta. The casings are easy to work with, even for a first timer like me. We ran 12 pounds of meat through the meat grinder on the kitchen-aide. Then they slide onto my stuffer like they’re auditioning for a foodie rom-com, and the clear collagen lets my meaty creations shine through like a window to flavor town. I grilled some and pan-fried a few, and these casings held up like champs every time. The snap is good and completely edible. The pan fried fared better in retaining moisture. I did get a few pops on the grill but chalked that up to newbie over stuffing and not adding tiny pricks before cooking. I’m basically the Sausage Sultan of the neighborhood. Buy them, stuff them, love them. Five stars, no ifs, ands, or buts—except maybe sausage butts!

## Features

- CLEAR SMOKED COLLAGEN CASINGS FOR SAUSAGE MAKING: These 38mm smoked collagen casings (1.5” diameter) are ideal for fresh sausage, cured meats, and smoked sausage, including Kielbasa and liver sausage. Made from high-quality beef collagen, they withstand the smoking process without bursting, delivering consistent results every time.
- DURABLE AND EDIBLE WITH NATURAL SMOKED FLAVOR: Designed to adhere to the meat after stuffing, these thin and tender casings enhance the flavor of sausages while remaining durable enough to handle the smoking process.
- NO SOAKING OR RINSING REQUIRED: These strand collagen casings are ready to use right out of the package. No soaking or rinsing is necessary—rehydration occurs naturally during cooking. Keep refrigerated to maintain flexibility.
- EASY LOADING AND HIGH CAPACITY: Pleated for simple unfurling, these sausage casings easily fit onto 3/4” stuffing tubes for effortless stuffing. Each package contains 74 feet of sausage skin, with a total stuffing capacity of up to 60 lbs, depending on meat density and fill technique.
- COOKING AND STORAGE INSTRUCTIONS: Store refrigerated to prevent brittleness. If casings become brittle, briefly dip them in water before use. Avoid soaking and cook under 150°F for optimal texture and flavor.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN  | B01N9I2JU2 |
| Best Sellers Rank | #79,654 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #13 in Kielbasa Sausages |
| Customer Reviews | 4.3 4.3 out of 5 stars (1,212) |
| Is Discontinued By Manufacturer  | No |
| Manufacturer  | The Sausage Maker |
| Package Dimensions  | 8.54 x 5.47 x 1.38 inches; 6.56 ounces |
| UPC  | 015913016819 |
| Units  | 1 Count |

## Product Details

- **Brand:** The Sausage Maker
- **Cuisine:** Italian
- **Flavor:** Smoked
- **Size:** 38mm
- **Specialty:** Smoked

## Images

![38mm Collagen Casings For Sausage Making, Edible, Clear, Smoked Beef Collagen Sticks, 1.5” Diameter Kielbasa, Liver Sausage, 74 Feet Sausage Skin, Stuff Approximately 60 Lbs Meat - Image 1](https://m.media-amazon.com/images/I/61GghrG0LhL.jpg)

## Questions & Answers

**Q: What is the ID of casing? What is the biggest staffing horn size can be used?**
A: Right at the top of the listing it says "1 1/4".  That is the diameter, the standard size of bratwurst and such, like Johnsonville sells

**Q: How do you cook the sausages without the casing shriveling up and removing itself from the Sausage**
A: I'm not sure just what's going on with your sausages. Mine don't shrivel up and break. Maybe your cooking too long, or too high of a temperature. I just did some yesterday and they turned out just right.  1 1/2 hour then flipped them over for another 1 1/2  hour at 190 degress in the oven on a baking sheet until they were at a internal temperature of 160-165.  Then I let them cool for about an hour then put them in the fridge overnight. Trimmed them to the size I like the next morning. About 10 inches, so they fit into a gallon size zip bag.  Hope this helps.

**Q: Will these break or loosen when the sausages are boiled?**
A: If you pack them too tight they will, and tie them and not twist them. Temperature of water to about 180° before submerging them. I also use a rolling pen so the casing are free to expand. However, this is after you make an emulsion for hotdogs if you’re making sausages you can fill them a little bit more. The traditional method is to puncture the casings but I don’t do that.

**Q: what would happen if i did soak this product before stuffing ?**
A: It will break while stuffing if it gets wet, soaking it would probably make it dissolve, working area needs to be completely dry, if stuffed product gets wet it will break when you hang it or handle it

## Customer Reviews

### ⭐⭐⭐⭐⭐ a decent casings for smoked sausage
*by K***C on March 10, 2025*

i used these casings to make smoked breakfast sausage. had used collagen casings in the past for snack sticks and being these were a lot cheaper than natural sheep/hog i gave them a try. they were easy to slide onto the stuffing horn and stuffed great, they feed off the horn easily with minimal hand pressure on the tube. i stuffed them till they took 95% of the 'wrinkles' out of the casings where they were folded and had zero blow outs or splits. i did prick them every 2-3 inches before i smoked to 151 degree internal temp, then placed into an ice bath to drop the internal temp below 80 degrees. dried and cut into lengths before letting them meld in the refrigerator overnight. the following morning i vacuum sealed and into the freezer (no need to flash freeze). I had no wrinkling at all, no splits and the casings bonded well to the sausage, the smoke penetrated well and flavored the sausage beautifully. they have a good snap and minimal chewiness to them but more than sheep casings. overall, they performed well for me. i read a few complaints in the reviews about not being able to twist into links, and although i don't link mine, i did give it a try to see how well they would, after sitting overnight to form a pellicle they soften up a bit and are easy to twist into link/brats

### ⭐⭐⭐⭐⭐ Turned My Kitchen Into a Sausage Bonanza! Brisket & Chicken Apple Jalapeño Masterpieces!
*by S***N on April 29, 2025*

Listen up, sausage enthusiasts, these Collagen Casings are the unsung heroes of my meaty adventures! These edible, clear, beef collagen meat tubes are like the fairy godmother of sausage-making—turning my brisket and chicken apple jalapeño dreams into delicious magic. I whipped up two batches: smoky brisket sausages that taste like they rolled out of a Texas smokehouse and chicken apple jalapeño ones that dance on your tongue like a spicy fruit fiesta. The casings are easy to work with, even for a first timer like me. We ran 12 pounds of meat through the meat grinder on the kitchen-aide. Then they slide onto my stuffer like they’re auditioning for a foodie rom-com, and the clear collagen lets my meaty creations shine through like a window to flavor town. I grilled some and pan-fried a few, and these casings held up like champs every time. The snap is good and completely edible. The pan fried fared better in retaining moisture. I did get a few pops on the grill but chalked that up to newbie over stuffing and not adding tiny pricks before cooking. I’m basically the Sausage Sultan of the neighborhood. Buy them, stuff them, love them. Five stars, no ifs, ands, or buts—except maybe sausage butts!

### ⭐⭐⭐⭐ Good but not my favorite
*by K***C on May 25, 2023*

If you’re used to working with natural casings (ie intestines), these may feel foreign to you. I honestly like natural casing more having worked with them before; they have a bit more stretch and give to them whereas these are less stretchy. They also just kind of disintegrated when we actually cooked the sausage. Not my favorite :(

## Frequently Bought Together

- The Sausage Maker® 38mm Collagen Casings For Sausage Making, Edible, Clear, Smoked Beef Collagen Sticks, 1.5” Diameter Kielbasa, Liver Sausage, 74 Feet Sausage Skin, Stuff Approximately 60 Lbs Meat
- LEM Products Mahogany Smoked Collagen Casings, 19mm, Edible Sausage Casings, Stuffs Approximately 16 Pounds Per Pack, Great for Snack Sticks, Hot Dogs, Metts, Andouille, Brats, and More, 2-Pack
- The Sausage Maker® High Temp Pepper Jack Cheese 5 Lbs Hi-Temp Cheese For Sausage Making, 1/4" Diced Cube, 400° Temperature High Heat Cheese For Grilling, Salami, Snack Sticks, Summer Sausage

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*Product available on Desertcart Australia*
*Store origin: AU*
*Last updated: 2026-02-12*