For Wisconsin Badgers games, the type of bratwurst casing is crucial because
it affects the “snap,” texture, and flavor of the sausage, and determines how well it performs in a high-volume concession environment. This was highlighted when the former stadium brat provider, Johnsonville, switched from natural to collagen casings, prompting a change in concession suppliers.
Natural vs. collagen casings
| Feature | Natural Casings (Traditional) | Collagen Casings (Artificial) |
|---|---|---|
| Source | Derived from the cleaned small intestines of hogs. | Made from the collagen in beef hide and formed into a uniform tube. |
| “Snap” | Provides a classic, more pronounced “knack” or snap when you bite into it, which is highly valued by Wisconsin sausage enthusiasts. | Generally thinner and has a less distinctive snap compared to a natural casing. |
| Flavor | The permeable nature of the natural casing allows smoke and seasonings to infuse deeply into the meat, creating a richer, more complex flavor. | Does not offer the same level of permeability as natural casings, which can slightly reduce the depth of flavor. |
| Texture | Has an elastic, firm texture that conforms well to the filling, giving the sausage a handcrafted feel. | Has a uniform, consistent texture. The bite is firm but less elastic. |
| Durability with heat | Natural casings, when cooked and held in warming boxes, retain their moisture and structural integrity. They are less likely to burst if cooked gently. | The collagen naturally breaks down over time when held in a warming box, causing the casing to lose its integrity and become mushy. |
| Consistency | The size and shape can vary because they are a natural product. | Offers a consistent size and shape, which streamlines the mass production process. |
