Collagen Casings

Oversea Casing offers a complete line of edible and inedible Collagen Casings for every need. Our Collagen Casings are great for making breakfast link sausages, snack sausages, Frankfurters, and more!

Oversea Casing provides a complete range of collagen casings for :
  • Fresh and Processed Sausage
  • Breakfast Link
  • Snack Sticks
  • Frankfurters and Wieners
  • Deli Items

Collagen casings are available in many different varieties :

  • Edible collagen casing
  • Inedible collagen casing (middles)
  • Inedible collagen casing for ring products (rounds)
  • Collagen films


Fresh Sausage Collagen Casings

  • For Retail Applications Oversea Casing offers clear, transparent and tinted collagen to provide the ideal product appearance in the retail case.
  • For Food Service Applications Oversea Casing offers a more robust collagen casing to stand up to all different cooking techniques used in restaurants, such as deep fat frying.

Processed Sausage Collagen Casings

  • For Dinner Sausage Applications we offer clear collagen for frankfurters, wieners, pepperoni and specialty foods with strength to withstand processing, yet deliver a tender bite.
  • For Snack Sausage Applications consider our colored snack stick Clear, Red, and Mahogany collagen casings, with strength for fast production while delivering superb permeability for smoking and fast, even drying. Available in Clear, Red, and Mahogany.

Inedible Collagen for Processed Sausages

  • Collagen Rounds for ring sausages: Curved collagen for ring sausage are perfect as a substitute for natural beef rounds to make ring style sausage. Strong for automated, fast production. Available in shirred sticks and cut/clipped pieces.
  • Collagen Middles for straight deli products, either cooked or dried. Wide diameter collagen for dried or smoked sausages are perfect as a substitute for natural beef middles to make straight sticks. Available in reels, shirred sticks and cut/clipped pieces.
Collagen Casings Oversea Casing Company


Edible Collagen Casings


  • Use linking equipment designed for maximum production
  • Casings are pre-soaked and do not require any preparation for use with any type of stuffing equipment
  • When stuffing, do not overfill or casing will be prone to breakage
  • Tight size control will allow you to achieve desired weights without over stuffing
  • Casings must be stuffed in the direction indicated on the box


  • Casings should be stored in a dry area at 40°- 60° F (5°- 15° C) away from direct heat
  • Boxes should not be opened until ready to use
  • Any unused casings should be closed tightly in a plastic bag to prevent drying out

Inedible Collagen Casings


  • Before filling casings, soak in 10-15% brine solution for a minimum of 30 minutes, but not more than 24 hours
  • An increased salt concentration in brine and longer soak time increases casing strength, however can reduce casing adhesion to meat during cure
  • Brine temperature should be 72°-77° F (22°-25° C)
  • The combination of time, temperature, and salt concentration can be varied to adapt casing performance to process requirements


  • Casings should be stored in a cool, dry place at 40°- 60° F (5°- 15° C), protected from direct sunlight or heat
  • Warm environments will dry out casings and make them brittle
  • If casings become brittle, it is recommended to open boxes in humid surroundings 24-48 hours before use to absorb moisture


Edible collagen casings are sold by the caddy in sealed boxes to maintain product quality.
Inedible collagen casings are sold in cartons for the easiest and efficient utilization.
Collagen Casings Oversea Casing Company


Oversea Casing Collagen casings are available in a wide variety of sizes.
Contact our Account Executive to get the best casing for your needs.
Stuffed Diameter
Edible : 13-32 mm shirred
Inedible : 34-140 mm Reels, Cut Pieces, Shirred

Cooking Instructions

Fresh Sausage

  1. Pan Fry – Cover bottom of pan with 1/16” (2mm) of water. Steam fry and then brown. Approximate cooking time: 20-25 min.
  2. Baking – Place in drain tray and bake in slow oven at 300°-330° F (150°-165° C) until brown. Bake approximately 30-40 min.
  3. Deep Fry – Set deep fat fryer thermostat at 345°-355° F (175°-180° C). Links should be cooked and browned to internal temperature of 160° F. Thawed links take 2.5 – 3 min. and frozen links 5-7.5 min. Frozen precooked links are ready in minutes.
  4. Grilling – Set grill at 300°-320° F (150°-160° C). Grill for 10-12 min. until links are browned and fully cooked to an internal temperature of 160° F. Frozen precooked links are ready in 3-5 minutes.


  1. Simmering – Bring water to a boil, drop in sausage, cover and remove from heat. Allow sausage to heat for 5-8 minutes.
  2. Grilling – Place on grill over moderate heat and turn frequently to avoid charring. However, some charring and splitting is expected and desired by consumers.