Sausage casings come in various sizes, and choosing the right one can make a big difference in the final outcome of your sausage-making process. Sausage casings are made from animal intestines, typically from pigs, sheep, or cows. They are used to hold the ground meat mixture and keep it in shape while cooking. The casing also adds flavor and texture to the sausage.
Sausage casings are categorized by their diameter, which is measured in millimeters. The sizing of casings depends on the type of sausage you want to make, and the size of the casing will affect the texture and appearance of the finished product.
Here are some key factors to consider when selecting the right sausage casing size:
Sausage Type: The type of sausage you want to make is a crucial factor in selecting the right casing size. For example, breakfast sausages tend to be smaller and thinner, whereas traditional Italian sausages are thicker and longer. The size of the sausage casing will also depend on whether you are making fresh or smoked sausage.
Meat Mixture: The meat mixture you use will also affect the casing size. If you are using leaner meat, you may want a smaller casing size to achieve a firmer texture. If you are using a fattier meat mixture, a larger casing size may be more appropriate.
Equipment: The equipment you use to stuff the sausage can also affect the casing size. The diameter of the stuffing tube will determine the size of the casing you can use. Make sure you select a casing that fits your stuffing tube.
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Now that we have an understanding of the factors that influence casing sizing, let's take a look at the different types of sausage casings and their sizes.
Natural casings are made from the intestines of animals, typically pigs, sheep, or cows. They are the traditional choice for sausage making and are favored for their natural texture and flavor. Natural casings are available in a range of sizes, from as small as 16mm for breakfast sausages to as large as 50mm for bratwurst and other larger sausages.
Collagen casings are made from the collagen fibers found in animal skin and bones. They are a popular alternative to natural casings, as they are easier to work with and have a more consistent size and texture. Collagen casings are available in a variety of sizes, ranging from as small as 15mm for breakfast sausages to as large as 45mm for larger sausages.
Cellulose casings are made from plant fibers and are often used for making sausages that require smoking or cooking. They are easy to peel and have a uniform size and shape. Cellulose casings are typically available in sizes ranging from 19mm for snack sticks to 32mm for larger sausages.
Synthetic casings are made from a combination of materials such as plastic, nylon, and polyester. They are durable and easy to handle and are often used for making sausages that require a longer shelf life. Synthetic casings are available in a range of sizes, from as small as 14mm for cocktail sausages to as large as 120mm for salamis and other cured sausages.
Fibrous casings are made from a combination of paper and cellulose fibers. They are often used for making larger sausages that require a longer shelf life, such as summer sausages and pepperoni. Fibrous casings have a consistent size and texture and are available in a variety of sizes, ranging from as small as 15mm for snack sticks to as large as 120mm for salamis and other larger sausages.
In addition to the sizes mentioned above, there are other variations in sausage casings, such as different colors, flavors, and strengths. It is important to choose the appropriate casing for the type of sausage being made and to ensure that it is properly stored and handled to maintain its quality and freshness.
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