When it comes to sausage casing, there are a few different options to consider, each with its own set of advantages and disadvantages. In this article, we'll explore the most common types of sausage casing and help you decide which one is best for your needs.
Natural casings are made from the intestines of sheep, hogs, or cattle. They have been used for centuries and are still the preferred choice for many sausage makers. Natural casings have a number of advantages. First, they are edible, so you don't have to remove them before eating the sausage. This is especially important for traditional sausages, like Italian or Polish sausage, where the casing is an integral part of the flavor and texture of the finished product.
Natural casings are also very strong, which makes them ideal for making sausages that need to be cooked at high temperatures, like smoked or grilled sausages. They are also flexible, which makes them easy to stuff, and they conform to the shape of the sausage as it cooks, giving the finished product a traditional, authentic look.
However, there are some downsides to natural casings. First, they are more expensive than other types of casings, which can be a factor if you are making sausages in large quantities. Second, they require a bit more preparation than other types of casings. Before using them, they need to be rinsed and soaked in salt water to remove any residual impurities and to make them more pliable.
Collagen casings are made from collagen, which is a protein that is extracted from animal hides, bones, and cartilage. Collagen casings are less expensive than natural casings and are often used in commercial sausage production.
One of the advantages of collagen casings is that they are very consistent in size and shape, which can be important if you are making sausages for sale or distribution. They are also very strong and can be used to make sausages that are cooked at high temperatures.
Collagen casings also have a longer shelf life than natural casings, which makes them a good choice if you are making sausages in advance or storing them for a longer period of time. However, they are not edible and must be removed before eating the sausage.
Fibrous casings are made from cellulose, which is a plant-based material. They are often used for making sausages that have a uniform shape, like salami or summer sausage.
One of the advantages of fibrous casings is that they are very strong and can be used to make sausages that are cooked at high temperatures. They also have a uniform shape, which makes them ideal for making sausages that need to be sliced.
Fibrous casings are also very easy to peel off, which can be a benefit if you want to serve the sausage without the casing. However, they are not edible and must be removed before eating the sausage.
Plastic casings are made from a variety of materials, including nylon, polyester, and plastic. They are often used for making sausages that are sold pre-packaged in grocery stores.
One of the advantages of plastic casings is that they are very strong and can be used to make sausages that are cooked at high temperatures. They are also very consistent in size and shape, which makes them ideal for mass production.
Plastic casings also have a longer shelf life than natural or collagen casings, which makes them a good choice if you are making sausages in advance or storing them for a longer period of time. However, like collagen and fibrous casings, they are not edible and must be removed before eating the sausage.
