The use of dry colagen skins

The best way to make a lot of sausages in one go is to use the nozzle that is smaller than the casing diameter. The 23mm nozzle will work fine with a 28mm casings - just make sure that you hold the casing lightly on the nozzle with one hand and allow it to unravel and fill correctly. Do not overfill the casings - squeeze them a little bit flat as they fill, to allow for linking and expansion when they cook. You can find extra nzzzles to fit most machines on

http://www.designasausage.com/pages/prods.asp?catid=13&subcatid=21

Have fun

Hi,

I'm relatively new to sausage making. From the start I've used dry colagen skins the 28mm ones. I use a Kenwood chef with mincer/sausage filler attachment. My problem is that I find it difficult to get enough of the colagen skin onto the 28mm filler nozzle due to the fact that the skins are concertinaed before use, they wont fit onto the nozzle and I have to virtually unravel them and push them onto the nozzle manually. This means that I can't get a very long length onto the nozzle at a go, so end up having to repeat this process over and over. Am I going about it completely wrong?

I do have a 23mm nozzle which the skins fit on nicely but I assume that the casings wont fill properly using this smaller nozzle. Can anyone put me right? Thanks.

mogseye