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Hog - Salted
The fast soak: If in a hurry, follow these instructions but understand that you may not get maximum expansion capacity from the casing. Rushing the Soaking process can result in the casing being sticky and they may not slide easily from the horn. This can result in breakage and sausage that is irregular in diameter or too small.
For better results
Soak overnight in water in refrigerator
Rinse salt from casings
Soak in fresh water at 70º F. for 1 hour
Soak in fresh water at 90º F. for 1 hour
Place in fresh 90º F. water at the stuffing table
Hog - Pre-flushed Wet Brine
Soak in fresh water at 90º F. for 30 minutes
Place in fresh warm water at the stuffing table
Beef Rounds:
Soak overnight in cold water.
Soak in warm water 90-100º F. for 30 minutes
Place in fresh warm water at the stuffing table
Sheep Casings:
Soak in fresh water at 85-90º F. for 30 minutes
Place in fresh warm water at the stuffing table.
How long do you smoke sausage?
The length of your smoke cycle becomes part of your sausage formulation. Your smoke cycle depends on the type of smokehouse you have and the type of product you are smoking. Generally, you would dry the sausage, then generate smoke until you get the desired color and then cook the sausage.
How do you keep unused casings?
Cover unused casings in brine solution or granulated salt and store in cooler at 40º F. or less but do not freeze.
How tight should the sausage be stuffed?
How tight you stuff sausage casings depends on the type of sausage and how it is to be linked.
For natural casings: When making a rope sausage, without linking, stuff to slightly less than the maximum expansion of the casings. If linking by machine, stuff 3-4 mm below the maximum expansion of the casing. Consult the instructions for the linker or your linker supplier because there can be significant differences in equipment. If linking by hand stuff 4-5 mm below the maximum expansion of the casing. Hand linking can put uneven stress on the casing. By under stuffing, you can reduce breakage during linking. Check the firmness of the link and adjust the stuffing pressure.
What is the shelf life of natural casings?
Salted: 1 year or more
Preflushed in Brine Pack: 6 months to one year.
What is the best way to store natural casings?
Store in the cooler at 40º F. or less in brine or well salted. NEVER freeze casings.
What is the most popular size casing for a fresh and smoked sausage?
There are no standards dictating the size casing to be used for a particular sausage. The size casing you use for sausage should depend on what you want your sausage to look like. The specification of the packaging and above all, your preference will influence the casing size. How many links do you want to make up a pound? How long must the links be for the packaging to be used? Traditionally,smaller sizes( 28-35 mm) are used for fresh sausage and larger sizes (35-40 mm) for smoked sausage.
For snack stick and breakfast links use 20-26 mm.
My casings smell bad; are they still good?
Usually Yes. When your natural casings first arrive there may be some gas build up in the container, especially in hot weather. This can smell pretty strong.
What can I do to knock out the bad smell in my casings?
Usually all it needs is airing out. Leave the container open in the cooler for a while. Or, take casings out of the container and air them out. If it is really bad, rinse casings in fresh water, re-soak in brine and the smell will usually dissipate.
Putting baking soda in your soak water may also help.
What can I do to improve the bite on the casings?
Cooking a sausage can toughen any casing. To maximize the tender bite of a casing, cook with moisture. Prick sausage before grilling. Some casings are tougher because of their origin. They are usually cheap. The tough ones are usually thick and opaque. Smoke cycles can also affect the bite of a casing. Humidity during the smoke cycle is very important to maximize a tender eating experience.
What is the length of a bundle or hank of casings?
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The traditional hank or bundle of hog or sheep casing is 100 yards. However, today there is no standard length. Some suppliers will base the length of the casing bundle on the price a customer demands.
How many strands should a bundle have?
The number of strands in a bundle depends on how uniform the diameter of the sausage must be and ow long the individual strands of casing must be. The fewer strands and the longer they are, the less uniform the casings will be. In general, a hog casing will have 14-18 strands and a sheep casing will ha
ve 12-14 strands.
Why are the casings tough after cooking fresh sausage?
Sausage was cooked in a pan too hot and too quickly
Casings were not soaked long enough
Sausage was under stuffed
How can I make my casings more tender?
Soak casings longer
Add lemon juice or pineapple juice to the soak water
Use proper moisture levels during smoke cycle
What is the webby looking spot on my casings? - This is a patch of peyer (Pie-air) which is scarring resulting from the cleaning process and the removal of lymph nodes. All natural casings will have some scarring
Why do my colored casings get dark streaks when I smoke them?
Drying cycle was too short
Were showered with water containing chlorine or high mineral levels
What is the difference between hand pulled and knife cut casings?
North American hand pulled casings do not have threads of connective tissue on the outside (Called whiskers). They are delicate and usually have shorter strands than knife cut. They may have more holes or weak spots. Knife cut casings have the small threads of connective tissue (Whiskers). They have an extra membrane for strength. Their strands are usually longer and have fewer holes. The threads of connective tissue on knife cut casings will melt off on smoked or cooked sausage
Sausage casings are an essential part of making sausage. After all, when we have a look at what sausages are made of, we have, of course, the stuffing with the meat, the sausage seasoning, and the meat casing. After all, a sausage isn't a sausage without something to stuff it in. But sausage casings are also important in ensuring your end product is flavorful, processed evenly, and has great texture.
The type of casing used is typically dictated by tradition but also varies by processing technique, ingredients, and size. Most sausage casings are natural, collagen or fibrous, with a wide array of sizes and applications depending on the type of sausage.
But what is the casing on sausage? Is the sausage casing edible? What are sausage casings made of? PS Seasoning professional chefs answer all your questions about sausage casings.
Sausage casing is the material that encases the filling of a sausage. Natural sausage casings are usually made of animal intestines but can also be made from collagen, or cellulose material.
Generally, sausage casings are made either from beef or sheep intestines, collagen, or cellulose. Though more rare, some sausage casings are made of plastic such as lunch meat and bologna.
Natural sausage casings are made from the submucosa of the small intestine, a layer of the intestine that consists of naturally occurring collagen. The use of natural casing goes back centuries ' it's one of the oldest forms of sausage-making, a classic in the sausage tradition. They are the most popular choice today because of the 'snap' they make when bitten. Natural sausage casings are also flexible, tender, easy to stuff, and are durable enough to hold up to smokehouse processing. Natural casings are commonly used for fresh sausage, smoked sausage, snack sticks, brats and more.
Your natural sausage casings will come either packed in salt or a saline solution. The saline solution is designed for quick use, so once you rinse them off, you can use them within about 30 minutes after soaking in warm water. If salt-packed (in other words, heavily salted), you need to rinse off the salt from the natural casings, soak them in cold water and run cold water through them. After about half an hour of soaking in warm water, they can be used for stuffing sausages. These natural casings can be repacked in salt and stored in the freezer for up to a year.
Hog casings are the traditional choice when making any type of link sausage like bratwurst, Italians, and kielbasa. This type of natural casing is also commonly used for making smoked polish sausages, ring bologna with a small diameter and landjäeger.
29-32 mm Small Brats'
Link Sausage'
Landjaeger 32-35 mm Brats'
Italian Sausage'
Rope Sausage 35-38 mm Polish'
Kielbasa 38-42 mm BolognaSheep casings are the most tender of the natural casings. The smaller diameter of sheep casings makes the perfect for making small link sausages like breakfast sausage and hot dogs, to snack sticks.
20-22 mm Breakfast Sausage'
Small Snack Sticks 22-24 mm Breakfast Sausage'
Snack Sticks 24-26 mm Small Hot Dog'
Wiener 26-28 mm Large Hot Dog'
Wiener'
LandjaegerBeef rounds get their name from their characteristic round shape. They have minimal fat and are ideal for fresh, cooked or smoked sausage such as Ring Bologna, Polish, Mettwurst, Holsteiner, and Blood Sausage. These beef casings are very heavily salted in order to conserve them, so you need to rinse them in cold water then run warm water through them. The best treatment is to soak the beef casings overnight in cold water and soak them in warm water for about 30 minutes before beginning your sausage stuffing work.
Beef middles are straight long casings that have a heavier texture wall with some fat. These beef casings are ideal for dry and semi-dry sausages like Salami, Liverwurst, Bologna, or Summer sausage.
Made from the end of a cow's large intestine, beef bungs are large-diameter sausage casings that are typically used for large bologna, headcheese, souse, capicola, and mortadella.
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What is a collagen casing? Collagen casings are processed, edible sausage casings produced from the collagen in cow or pig hides, bones, and tendons. While they don't give much of a snap, they're inexpensive and give more uniformity in weight and size compared to their natural counterparts. Collagen casings are packaged in sheets around a tube that can easily be loaded on your stuffing horn, with no soaking required. They come in two varieties based on processing:
As the name implies, fresh collagen casings are used specifically for fresh sausages like bratwurst and breakfast links. These tend to be more tender casings that are unable to withstand hanging in a smokehouse.
Smoked or processed collagen casing are a bit stronger and thicker than fresh collagen to hold up to the processing schedule in the smokehouse, and can be used for making snack sticks, ring bologna, hot dogs or wieners. Their durability holds up well when hung on smoke sticks during processing. Collagen casings are available in clear and mahogany colors (no taste variation).
19 mm Smoke Mahogany Small Snack Sticks 21 mm Fresh Clear Small Breakfast Sausages 21 mm Smoke Clear or Mahogany Snack Sticks 23 mm Smoke Clear Large Snack Sticks' Small Pepperoni
26 mm Smoke Clear Hot Dogs'
Wieners 30 mm Fresh Clear Brats'
Link Sausage 40 mm Smoke Clear Ring Bologna' Liver Sausage ' Kielbasa
43 mm Smoke ClearRing Bologna
' Liver Sausage ' Kielbasa
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Fibrous casings are inedible sausage casings made from a form of cellulose material that peels away easily when cooked. They are also made from a specific tree called the Abaca. The fibers in the Abaca tree are very strong yet easy to work with ' they're very stretchable. Fibrous casings are most commonly used for making pepperonis, summer sausage, bologna, liverwurst, and other fine smoked sausages. Their durability allows tight stuffing, making them ideal for fine or emulsified sausages.
Fibrous casings should be soaked for at least 25-30 minutes in warm water (80-100 F). Lay the sausage casings flat in warm water and submerge completely, with the tied ends lower so that any trapped air can escape. After soaking, squeeze excess water out before stuffing your sausages.
There's two main kinds of fibrous sausage casings ' clear and mahogany. You can also get them printed with a design. The benefit of a mahogany casing is you'll get a consistent color when you are smoking the sausage.
1" Thuringer
' Pepperoni ' Salami
'
Cracker-Sized Sausages 2-2.5"Traditional Summer Sausage
4" Large Summer Sausage' Hard Salami
8" Olive & Pimento Loaf'
Mortadella'
Deli & Sandwich MeatsShop Fibrous Casings
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