Choosing the right size of sausage casing is crucial for creating the perfect sausage. The size impacts the texture, flavor, and cooking time of the sausage, making it essential to select the appropriate casing for your specific needs. Whether you're a home cook or a professional butcher, understanding the different types of sausage casings and their applications will enhance your sausage-making experience. In this article, we will delve into the various sizes of sausage casings, their uses, and tips for selecting the right one.
Sausage casings come in various sizes, typically measured in millimeters. The size refers to the diameter of the casing once stuffed. Common sizes include:
Small: 19-21mm
Medium: 28-30mm
Large: 32-35mm
Small casings are often used for breakfast sausages, while medium and large casings are suitable for bratwursts, Italian sausages, and other types of link sausages. The choice of size affects the cooking method and the overall presentation of the sausage.
There are three main types of sausage casings: natural, collagen, and synthetic. Each type has its own advantages and applications.
Natural casings, made from animal intestines, are the traditional choice for sausage making. They provide a natural snap and are highly permeable, allowing smoke and flavor to penetrate the sausage. They come in various sizes, with sheep casings being the smallest and hog casings the largest.
Collagen casings are made from beef or pig hide and are more uniform in size than natural casings. They are easier to work with and are available in both edible and non-edible forms. Edible collagen casings are ideal for fresh sausages, while non-edible ones are used for cured sausages that need peeling before consumption.
Synthetic casings, made from materials like plastic or cellulose, are primarily used for industrial sausage production. They are not typically used for home sausage making due to their non-edible nature and the need for special equipment to handle them.
The size of the sausage casing you choose should match the type of sausage you are making. Here are some common sausages and their recommended casing sizes:
Breakfast Sausages: Use 19-21mm casings for small, flavorful sausages perfect for quick cooking.
Bratwurst: Opt for 28-30mm casings for a hearty, traditional sausage that grills well.
Italian Sausages: Choose 32-35mm casings for a robust sausage that can hold up to various cooking methods.
For beginners, collagen casings are a great choice due to their uniform size and ease of use. They are less prone to tearing and do not require soaking before use, unlike natural casings.
No, sausage casings are intended for single use only. Reusing them can lead to contamination and affect the quality of the sausage.
Natural casings should be stored in a refrigerator in a salt brine solution to keep them hydrated and prevent spoilage. Collagen casings can be kept in a cool, dry place, away from direct sunlight.
No, collagen casings do not require soaking before use. They are ready to use straight from the package, making them convenient for quick sausage-making sessions.
Choosing the right size of sausage casing is essential for creating delicious, well-textured sausages. By understanding the different types of casings and their appropriate sizes, you can enhance your sausage-making skills and produce high-quality sausages that cater to your specific needs. Whether you prefer the traditional snap of natural casings or the convenience of collagen casings, selecting the right size will ensure your sausages are perfect every time.
