In today's blog we will continue to introduce some new knowledge about sausage coating, if you are interested, feel free to visit shengmao's website in order to purchase.
Collagen casings are edible casings made from collagen found in cow or pig skin, bones and tendons. While they do not have much impact, they are less expensive and more uniform in weight and size than their natural counterparts. Collagen enteric coatings are packaged in thin sheets around the tube and can easily fit on the filler corner without soaking. They are also available in two processed-based varieties.
Fresh collagen casings are used exclusively for fresh sausages such as multi-flavored salami and breakfast links. These tend to be softer casings and cannot withstand hanging in the smokehouse.
Smoked or processed collagen casings are perfect for making any type of smoked sausage, such as snack sticks or sausages. They are durable when hung on a stick during processing and are available in clear and mahogany colors (no flavor variation).
Fiber casings are inedible casings made of a cellulose material that peels off easily when cooked. They are most commonly used to make pepperoni, summer sausage, Bologna sausage, liverwurst and other fine smoked sausages. Their durability allows for tight filling, making them ideal for fine or emulsified sausages. Fiber casings can be made from different types of fibers and are very strong; the layer of protein inside the casings also allows them to shrink as the sausage dries.
Fiber casings should be soaked in warm water (80-100 F) for at least 25-30 minutes. Place the casings flat in the warm water and submerge completely, lowering the tied ends so that any trapped air can escape. Once soaked, squeeze out excess water before stuffing.
If you are unable to use natural or artificial casings, or just don't want to use them but still want to make sausage links, you can make casings from thin strips of cloth. To form a casing about 1 1/2 inches in diameter, cut strips about 6 inches wide and 16 inches long. Fold lengthwise and sew the edges together to form a tube. Vegan style casings are also available. This vegan sausage casing is perfect for your DIY sausage making.
If you don't use casings at all, you can still form links by rolling the mixture in foil or plastic wrap and refrigerating until hardened. You will need to add a binder (breadcrumbs, soy protein concentrate, etc.) to the sausage mixture, usually 5% to 10% of the mixture, to prevent the meat from separating during cooking.
We also have sausage clips for sale, including U clips and R clips, and also clipping machines. please contact us for the quote!
