Sausage Casing Manufacturers shares with you the types of sausage casings and how to use them, please feel free to contact us if you need
Stuffing your own sausage will bring some variety to the regular burgers, dogs and chicken served on every grill. You can choose to use both natural and artificial sausage casings on the grill. Natural casings come from the intestines of meat animals; usually cows, pigs, goats and sheep. They have a great flavor and cook well on the grill, but some people may not like the idea of eating animal intestines at their next backyard barbecue.
Sausage Casing
There are strict rules for natural sausage casings, just like the ground meat they usually contain, to ensure they are safe to eat. If they are fresh, they are completely odorless and not difficult for the human stomach to digest. If you can get past the "nasty" factor, they really are the best choice for sausage stuffing, especially for grilled meats.
Another option is artificial sausage casings, which contain a variety of natural and artificial materials. Among the materials used for Sausage Casings are cellulose, collagen or synthetic materials.
The advantages of artificial sausage casings are that they hold together well and are easier to use and less disgusting during preparation. Nonetheless, their flavor just can't match the juicy, satisfying bite of natural casings, which add smoke and flavor when grilled.
Collagen casings are often used, especially because of their high stretchability, which means it's easier to pack more meat inside, yielding a thicker sausage.
Effective use of sausage casings begins with selecting a quality casings. This is especially important if using artificial casings, some of which do not hold up as advertised and can split and fall apart, even when properly stuffed.
Stuffing sausages is an art and can be a bit frustrating at first, with casings cracking and falling apart easily on the grill. Use a meat grinder to grind it to a slightly coarser texture than burger meat. Good sausage is not perfectly uniform when ground and tastes best with the extra texture provided by the coarser meat.
Your sausage stuffing machine contains a horn for spreading the casings. This should be brushed with olive oil or peanut oil to lubricate the inside of the sausage casing. As your meat and seasoning mixture is pushed through the stuffer, it will slide in more easily. Slowly, push the meat through the stuffing machine, inserting the casings firmly into the corners. Some machines let you do this by hand, while others will do it for you at the proper speed.
The company also has Clipping Machines available, so please feel free to contact us if you need one!
