Sausage casings are a crucial component of making sausages, as they provide the structure and shape for the meat mixture. Sausage casings can be made from a variety of materials, including animal intestines, collagen, and cellulose. In this guide, we'll cover the basics of sausage casings, including the different types, how to select and use them, and some tips for making the perfect sausage.
Animal Intestines: The traditional sausage casing is made from animal intestines, typically from pigs or sheep. These casings are natural and can be edible or inedible, depending on the type of intestine used. Edible casings are typically thinner and are used for smaller sausages, such as breakfast links or frankfurters, while inedible casings are thicker and are used for larger sausages, such as bratwurst or chorizo.
Collagen Casings: Collagen casings are made from collagen, which is a protein that is extracted from animal hides and bones. These casings are uniform in size and shape and are ideal for use with a sausage stuffer. They come in a variety of sizes and are often used for larger sausages, such as salami or summer sausage.
Cellulose Casings: Cellulose casings are made from plant fibers and are typically used for skinless sausages, such as hot dogs or breakfast sausages. They are easy to use and remove, making them a popular choice for home sausage makers.
When selecting sausage casings, there are a few factors to consider, including the type of sausage you're making, the size of the sausage, and the cooking method. For example, if you're making a smoked sausage, you'll want to use a thicker casing that can withstand the smoking process without breaking.
To prepare sausage casings for use, they should be soaked in water to soften them and remove any salt or preservatives that may be present. For natural casings, this step is crucial to ensure that they are pliable and easy to work with. Collagen and cellulose casings typically don't require soaking, but it's a good idea to follow the manufacturer's instructions to ensure the best results.
Once the casings are prepared, they can be loaded onto a sausage stuffer or filled by hand. When filling the casings, it's important to avoid overfilling them, as this can cause the casing to burst during cooking. It's also a good idea to tie off the ends of the casings to prevent the filling from escaping.
Keep the meat and equipment cold: One of the keys to making great sausage is keeping everything cold. This helps to prevent the fat in the meat from melting, which can cause the sausage to become greasy or fall apart. It's a good idea to chill the meat, grinder, and stuffer attachments in the freezer for a few minutes before starting the process.
Don't overwork the meat: When mixing the meat and seasonings, it's important to avoid overworking the mixture. This can cause the meat to become tough and can make it difficult to stuff the casings.
Use the right amount of seasoning: It's important to use the right amount of seasoning to achieve the desired flavor. It's a good idea to start with a small amount of seasoning and adjust as needed. Remember that the flavor of the sausage will intensify as it cooks, so it's better to start with less seasoning than to overdo it.
