---
product_id: 711966548
title: "60mm Clear Collagen Casings For Sausage Making - 10 Pack, Non-Edible Casing For Cooked, Semi-Dry, Dried Sausage, 2 3/8\" Diameter 24” Long, Stuff 1.3 Lbs Meat Per Case"
brand: "the sausage maker"
price: "VT13500"
currency: VUV
in_stock: true
reviews_count: 8
category: "The Sausage Maker"
url: https://www.desertcart.vu/products/711966548-60mm-clear-collagen-casings-for-sausage-making-10-pack-non
store_origin: VU
region: Vanuatu
---

# 60mm diameter precision High tensile strength for smoking Shelf-stable, no refrigeration needed 60mm Clear Collagen Casings For Sausage Making - 10 Pack, Non-Edible Casing For Cooked, Semi-Dry, Dried Sausage, 2 3/8" Diameter 24” Long, Stuff 1.3 Lbs Meat Per Case

**Brand:** the sausage maker
**Price:** VT13500
**Availability:** ✅ In Stock

## Summary

> 🌭 Elevate your sausage game with pro-grade casings that smoke, snap, and satisfy!

## Quick Answers

- **What is this?** 60mm Clear Collagen Casings For Sausage Making - 10 Pack, Non-Edible Casing For Cooked, Semi-Dry, Dried Sausage, 2 3/8" Diameter 24” Long, Stuff 1.3 Lbs Meat Per Case by the sausage maker
- **How much does it cost?** VT13500 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.vu](https://www.desertcart.vu/products/711966548-60mm-clear-collagen-casings-for-sausage-making-10-pack-non)

## 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

- • **Universal Compatibility:** Fits manual, electric, and hydraulic stuffers with wide openings for effortless hand stuffing—sausage making made seamless.
- • **Shelf-Stable Convenience:** No refrigeration or vacuum sealing required; store with ease and prep quickly by soaking just 3-5 minutes before use.
- • **Kosher-Friendly & Durable:** Premium beef collagen casings offer a clean, natural snap with minimal chewiness—perfect for health-conscious and kosher diets.
- • **Precision Perfect 60mm Diameter:** Ideal size for cooked, semi-dry, and dried sausages ensuring consistent, professional results every time.
- • **Smoke-Ready High Tensile Strength:** Engineered collagen casings withstand intense smoking and curing without bursting, locking in flavor and texture.

## Overview

The Sausage Maker® 60mm Clear Collagen Casings deliver professional-grade durability and precision for cooked, semi-dry, and dried sausages. Made from premium beef collagen, these 24-inch casings resist bursting during smoking and curing, adhere tightly to meat for uniform texture, and allow smoke to permeate for rich flavor. Compatible with all stuffer types and shelf-stable without refrigeration, they offer a convenient, kosher-friendly solution for gourmet sausage crafting at home or in small-scale production.

## Description

Crafted from premium beef collagen, these clear sausage casings are ideal for creating a variety of cooked, semi-dry, and dried sausages. Their high tensile strength ensures they can withstand smoking and curing without bursting, while the natural collagen structure adheres seamlessly to ground meat for uniform texture and professional results. Perfect for recipes ranging from traditional salami to gourmet sausages, these casings allow smoke to permeate when needed, enhancing flavor.Designed for universal compatibility, they are easy to load onto manual, electric, or hydraulic stuffers and feature wide openings for effortless hand stuffing. With a shelf-stable design, these casings require no refrigeration or vacuum sealing for storage. When ready to use, pre-soak them in warm water for 3 to 5 minutes, then stuff and seal the ends using hog rings or butcher's twine.For optimal cooking results, ensure casings are pricked after stuffing to release air pockets and cooked at temperatures under 165°F. Whether you're smoking, curing, or baking, these collagen casings provide a dependable solution for consistent, high-quality sausages every time.

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: Non-pork Collagen casings. - Since I am Kosher, these beef hyde collagen casings are the perfect choice. Many chicken/turkey sausage products you find in the grocery store(s) use pork casings (read the labels). It really defeats the purpose if you stay away from pork for whatever reason(s). Not to mention that pork casings are what transported swine feces out of the pig. The casing was too long for the Kitchenaid sausage tube so I cut about 20 feet off the end and started with that. Not an inconvenience at all if you consider the consequences of leaving 20 feet off the end of the tube opening and try to fill it. While these are perfectly edible casings, they are also very sturdy. I had two Kielbasa that had air pockets and I had to squeeze meat down to alleviate them, the tubes stood up nicely to the extra pressure I applied. Unlike pork casings, spinning to twist and seal ends does not work on collagen casings. Be sure to also purchase Butcher's twine to seal up the ends (and read use instructions). Leave about 1/2" flat space between sausages and tie twine close to the end of the sausage meat. Cut halfway between sausages (1/4") and this should keep the twine from popping off. These are really nice, durable, edible and easy to use casings. They do not require any soaking or any water at all. Keep them dry. And the price is very reasonable if you break it down into how many sausages you end up getting out of this these. And enjoy the delectable crunch. I will be ordering these again, and again...

## Features

- CLEAR 60MM COLLAGEN CASINGS FOR SAUSAGE MAKING: The 60 mm, 2 3/8" diameter x 24” long 10-pack collagen casings are ideal for cooked, semi-dry, and dried sausages.
- DISCOVER PROFESSIONAL SAUSAGE MAKING WITH HIGH-TENSILE STRENGTH NATURAL SAUSAGE CASINGS: The collagen sausage skin is processed from the underside of cattle hides. It is pressed and dried to a high tensile strength that withstands smoking without bursting. The natural collagen casing adheres to the ground meat, helping regulate dry curing and allowing smoke to permeate when/if needed.
- UNIVERSAL COMPATIBILITY, EXTENDED SHELF-LIFE: The wide opening allows for hand stuffing. Slide individual casing on the largest stuffing tube available if you are using a manual, electric, or hydraulic stuffer. Your shelf-stable collagen casings can be easily stored without refrigeration or vacuum sealing.
- PREP FOR NON-EDIBLE CASINGS: Collagen casings must be pre-soaked in warm water for 3 to 5 minutes before use. Stuff meat into the casing until 2 inches remain unfilled at the end of the casing. Use 1/2″ hog rings and pliers to clip the end of the casing closed or butcher's twine to tie the end closed.
- COOK UNDER 165° F FOR OPTIMUM RESULTS: Prick casings after stuffing to remove air pockets and ensure proper airflow during cooking. Hang in a smoker or cook in the oven until the internal temperature reaches 165° F.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B0DSP4MCN4 |
| Best Sellers Rank | #70,336 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #59 in Frozen Sausage & Bacon |
| Brand | The Sausage Maker |
| Brand Name | The Sausage Maker |
| Customer Reviews | 4.3 out of 5 stars 1,231 Reviews |
| Flavor | Clear-Middles |
| Manufacturer | The Sausage Maker |
| Number of Items | 1 |
| Size | 60mm |
| UPC | 015913016970 |
| Unit Count | 10.0 Count |

## Product Details

- **Brand:** The Sausage Maker
- **Flavor:** Clear-Middles
- **Number of Items:** 1
- **Size:** 60mm
- **Unit Count:** 10.0 Count

## Images

![60mm Clear Collagen Casings For Sausage Making - 10 Pack, Non-Edible Casing For Cooked, Semi-Dry, Dried Sausage, 2 3/8" Diameter 24” Long, Stuff 1.3 Lbs Meat Per Case - Image 1](https://m.media-amazon.com/images/I/61bDHE3TN2L.jpg)
![60mm Clear Collagen Casings For Sausage Making - 10 Pack, Non-Edible Casing For Cooked, Semi-Dry, Dried Sausage, 2 3/8" Diameter 24” Long, Stuff 1.3 Lbs Meat Per Case - Image 2](https://m.media-amazon.com/images/I/71Or95DfDTL.jpg)
![60mm Clear Collagen Casings For Sausage Making - 10 Pack, Non-Edible Casing For Cooked, Semi-Dry, Dried Sausage, 2 3/8" Diameter 24” Long, Stuff 1.3 Lbs Meat Per Case - Image 3](https://m.media-amazon.com/images/I/71hJR1f-r9L.jpg)
![60mm Clear Collagen Casings For Sausage Making - 10 Pack, Non-Edible Casing For Cooked, Semi-Dry, Dried Sausage, 2 3/8" Diameter 24” Long, Stuff 1.3 Lbs Meat Per Case - Image 4](https://m.media-amazon.com/images/I/71hKkfc+SOL.jpg)

## Available Options

This product comes in different **Size, Flavor** options.

## 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

### ⭐⭐⭐⭐⭐ Non-pork Collagen casings.
*by G***Y on December 26, 2023*

Since I am Kosher, these beef hyde collagen casings are the perfect choice. Many chicken/turkey sausage products you find in the grocery store(s) use pork casings (read the labels). It really defeats the purpose if you stay away from pork for whatever reason(s). Not to mention that pork casings are what transported swine feces out of the pig. The casing was too long for the Kitchenaid sausage tube so I cut about 20 feet off the end and started with that. Not an inconvenience at all if you consider the consequences of leaving 20 feet off the end of the tube opening and try to fill it. While these are perfectly edible casings, they are also very sturdy. I had two Kielbasa that had air pockets and I had to squeeze meat down to alleviate them, the tubes stood up nicely to the extra pressure I applied. Unlike pork casings, spinning to twist and seal ends does not work on collagen casings. Be sure to also purchase Butcher's twine to seal up the ends (and read use instructions). Leave about 1/2" flat space between sausages and tie twine close to the end of the sausage meat. Cut halfway between sausages (1/4") and this should keep the twine from popping off. These are really nice, durable, edible and easy to use casings. They do not require any soaking or any water at all. Keep them dry. And the price is very reasonable if you break it down into how many sausages you end up getting out of this these. And enjoy the delectable crunch. I will be ordering these again, and again...

### ⭐⭐⭐⭐ difficult to make links
*by P***K on August 10, 2023*

I wouldn't say they have any flavor, and the eating texture is fine. What you can't do is twist links. People say you need to make them wet, but even with that I had trouble. That's the nature of these collagen casings. They tend to un-twist. Depending on the sausage I make, I either ty knots with butcher's twine or just leave gabs between the links, without twisting. Note: these are not meant for smoking!

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*Product available on Desertcart Vanuatu*
*Store origin: VU*
*Last updated: 2026-06-07*