Hi, this video's background music is too loud. So sorry. Please watch this other video: kzfaq.info/get/bejne/nNefabB7v9GwdIU.html

Thanks Bro, I'm attempting my 1st sausage making this coming 4th of July with my wife and I have to use collagen casings do to the fact that shes a non pork eater so its beef sausage with collagen casings, at first it looked as if you were under stuffing them, after seeing you fry them up it all made sense, very helpful video, thank you!!

You saved me a disaster by not over stuffing mine!! Thank you so much Sir, and yes Pork and all onion are magical

Such a professional helpful video --you saved our bacon by teaching us not to overstuff. Thank you so much!!!

I got the same stuffer and casings. I found collagen casings to have a bit of an unpleasant taste and texture. The stuffer is cheap, simple to use and clean. This video was a big help. cheers

Don't you have to soak the casing in water to soften it first?

Very nice job in showing from start to finish the WHOLE process so that we can now believe you in how much it expands when it cooks! I was dubious to your claim but it looked like it was almost going to pop in just a few seconds on the heat. The rolling in the pan though.... that was creapy considering it was against the edge already.... I'm going to cook seitan hot dogs with this technique and dont think they expand at all so I'll pack them for my first experiment. Thanks a lot!

i make sausages (smoked, mainly) quite a bit but typically use natural casings. i won't lie, when i saw just how little you stuffed into those collagen tubes, i didn't think the results would be pretty. i was so wrong! it was actually quite bizarre seeing them plump up so nicely. never would have guessed. great video!

I've stuffed a mile of sausage using collagen casings and I fill them up completely and never prick them, never had one burst during cooking. The key is to use fresh casings sealed in an airtight package, old casings are too dry and tend to crack!

Hey, thanks for the tips! I usually use natural hog casings, but it's a little messy to use, so I got a pack of collagen casings online. Now I know how to use it!

Thank you for sharing your experience with us! I have never seen a sausage rotate like that. I've been using natural hog casings, and don't like the mess and the smell!. Have just purchased the collagen casings to try, so your video was very helpful.

Thank you very much. The only sausage casing you can find in Hong Kong is collagen casing (unless to make it yourself). Very useful information

LOVE the tip on how you tie the ends!!!! OMG~~~~ so easy!!!!! THANKS!!!!!

Thank you so much for the explanation of how to use these collagen casings for stuffing sausage. I have a cooking channel myself and been wanting to make some Italian chicken sausage. And your right not to many videos out there on how to use these casings. Thanks again and I subscribed too. Keep up the good work Daddy.

I am just learning to make sausages with collagen casings. Thank you for this video! 😀

Man I've been searching for this. Made sausage with collagen casing twice (today was one) and I definitely overstuffed, good thing I haven't cooked the second batch yet and I can correct, cause the first time they all exploded

Great job buddy. Keep up the good work with the videos and those beautiful children!

Thanks, I really enjoyed learning how to use collagen casings

If you want a every juicy sausage, don't poke holes at all. In that way the juices escape

Exactly what I needed. Will try it out tomorrow. Thanks.

Thank you for the tutorial but next time please hold the music for after the video.

very good, thanks for the effort in posting this, looks like collagen is the way to go for beginners like me. Thanks again

Love your starting knot technique. Good tip!

This was exactly what I was looking for! Thank you!

Thank you so much! Nice video! I like these casings but had so much trouble using them. I was looking for a video that would help show me how to use them...NICE JOB! Thank You!

Thanks Daddy . your VDO was very helpful , but the music is a bit too loud and boring . I'm going to try it . Thanks for this

Thanks for the instructions! I’m going to try now you’ve given me inspiration. Looks great.

What a great collagen sausage video! Very charming host, his enthusiasm is infectious. Thanks for sharing.

This was an excellent video other than the background sound.

Don't be affraid to fill your casing, they are strong

Thanks for demo.

Well done! The music is a little loud, but the content is very helpful.

Wow how cool it that!!!

Thanks 🙏

Great video, thanks! I'm going to use your technique on my deer meat.

Hi thank you for the very helpful info. Can anyone answer my question, can u freeze dry casing?

Firstly, that first sausage is under-filled. Secondly, you NEVER prick holes in sausages to cook them... NEVER! If your sausage bursts during cooking, you are cooking it wrong! The correct way to cook sausages, is to cook them in hot water first (not boiling - around 85c-90c) THEN fry them, just to brown them off... Done properly, like this, your sausage will never burst and does not need to be pierced. This is the law of sausages, and it is beyond dispute!

Background music too loud.

Very helpful, Thanks

Where did you purchase your metal sausage maker from? Is there a name brand on it to use as reference in purchasing one like it? Thanks for the video, as I found it very interesting and informative to watch.

really appreciate the help. will try today!

Nice 1 Cheers, how about to use it for smoked sausages? Wouldn't be there any drama? Thanks.

thanks this one helps a beginner like me

Thank you so much. excellent.

Thanks man! This has helped a lot. :)

Hi, I home made sausages like you but little messy with Kitchen Aid machine. Where can I buy the stuffing hand cranked metal stuffing gun like the one you used. Thanks so much.

Awesome video. Thank you Sir

Thank😋you. I learned a lot.

Is the collagen casting chewy

Awesome video! Thanks!

Pork and leek suppose to get married----I'll remember that. Thanks.

The content is good but the music is very distracting

Nice video but a little difficult to hear you with the music

I just got a stuffer that looks just like yours! How do you like it? I am going to make for the first time smoke sausage. Good video cause I also bought the same type of casings to try out.

Interesting. Thanks for the video.

Can we dry or dehydrated them like a Chinese sausage?

Good job, I'm planning to put them in a smoker so, I'm not very concern with filling up too much. Many thanks for posting it!!

Yes the music and the phone is too much,

How to stuff and fry.....no linking at all!

Thank you all for video

Thanks man. Music gets in the way a bit.

Put a link to my channel on how to use these casing. Thanks again.

godsend

Music is a bit loud! Very distracting and hard to hear what you say

Thanks for the video :) Is it a 17 cm or 21 cm diameter casing?

Hey, what abt the casing after its cooked?did u remove the casing?The video is not clear on it

Awesome 🤙

Where i can buy this casing

What size casings are in this video? 21mm or larger?

It must take you forever to stuff a couple of pounds.

With sausage filler are u use ?

Collagen casing can BBQ ,Ans please thanks

when i cook sausages using collagen skins the meat oozes out of the ends have no problem with natural what am i doing wrong

thanks for sharing , pretty helpful to me

this video was totally help me depression. same problem my sausage go boommm when i fry thankie daddy dinner sub it

It would take me a month to do it your way.

great video . on your next video please keep it simple and dont use music . cheers

where did you buy the collagen casings from please?

Need sausage casing

Do you live above a disco?

Not right

music way to load ,,,, might keep watching ill see if it gets better

That is loose af why use word "stuffed"???

terrible....hehe

Why the music??/!!! Ugghhhhh ruined the video for me

the collagen casing are not edible man !!

sorsarge alla condom!!

Thank you. Very helpful