Hi, I have next to no knowledge in sausage making but am looking to make some for an upcoming event. How would you compare the snap to a natural casing to that of a collagen casing? Is there anyway to make a collagen case snap like a natural case?
I've got a party coming up in a month in a half, as a host, I promised I'd serve vegetarian sausages. I've had a few from various brands, and best was the impossible brand. But it's still weak and kinda saggy, nothing like the solid snap you get from a real intestine casing. According to the Impossible brand's page here, the casing are made of konjac gum, sodium alginate, and gaur gum. I don't know the measurements, nor am I really super educated on food sciences. I plan to order the three listed ingredients, and read up as much as I can on making artificial casings, but if anyone has any advice, or resources, I'd really appreciate that! (if I find anything of note, I'll add it to this post.)