Casings are the forgotten super-hero of the humble sausage. That's because without a good sausage casing, you can't have a good sausage. Your sausage casing is what keeps all your carefully chosen ingredients, flavours and juices in and it also dictates the texture and eating experience of your final sausage. Sausage making aficionados (aka gurus) are obsessed with having the right sausage 'snap' when you bite into a sausage, which all comes down to the casing you use. Natural casings give the best sausage snap. So don't ruin your wieners, choose a natural casing.
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Without a good sausage casing, you can't have a good sausage. Sheep casings have the thinnest wall of any natural sausage casing (even thinner than hog) so are less prone to chewyness and have an amazing 'semipermeable' wall which means none of your special sausage juices escape but all of the beautiful BBQ/cooking flavours are absorbed. The end result is a sausage with great flavour, texture and the much prized sausage 'snap' that you can only get from a natural sausage.
Casings are generally sold based on their diameter (often referred to as 'calibre'). Natural sheep casings generally range from 20-30mm (0.8'-1.2'), sold as either 20/22 (as in 20-22mm), 22/24, 24/26 or 26/28. The measurement is the diameter of a casing once stuffed. Hog casings generally fall between 30-45mm/1.2-1.8' (32/35, 35/38 or 38/42). The sausage casings in our online products are 24-26mm/1'-1 1/16' (or 24/26). This means they range from 24mm diameter to 26mm diameter, and that your sausage will therefore end up between 24-26mm. This is about the same size as a NZ $2 coin or a US quarter. Certain sausages have traditionally used certain sized casings but at NZCC we are not size-ist. Our motto is that it's not the size of your sausage that counts. What's important is the quality of the finished product.
Sheep casings are not as wide as hog casings (aka they have a smaller diameter). As such, a sausage made with a hog casing will be a lot fatter/wider than a sausage made with a sheep casing. The wall of sheep casings are also thinner than hog casings which means they are less prone to chewyness/being rubbery. We believe sheep casings give the best sausage texture and delivery, with the much prized sausage 'snap' you only get from a natural sausage.
At The New Zealand Casings Co we always say 'never trust a straight sausage'. That's because if your sausage doesn't smile, its made from a collagen casing. Collagen Casings are made from the highly processed hides of cattle or hogs and typically contain lots of yucky stuff like sodium carboxymethylcellulose, mineral oil (otherwise known as liquid paraffin, a highly refined by-product of petroleum distillation) and ammonium hydroxide. The result is a collagen casing with a wall like soft plastic which means they don't breathe in any of those beautiful BBQ flavours and aromoa's or match the much revered 'snap' of a natural casing. So don't be a silly sausage, choose a natural casing.
All of our natural sheep casings are Halal Certified by the New Zealand Islamic Development Trust (HL MB). They are processed in our dedicated, Halal certified, sheep casings facility in Hawkes Bay, New Zealand. A copy of our Halal certification can be presented prior to ordering our sheep casings if required.
Our Hog casings are not halal and are processed at a separate facility.
Although we believe natural sheep casings deliver a better sausage, they do have a thinner wall then hog casings so are more delicate and prone to tearing. As such, if you are a first time sausage maker, we would recommend using hog casings, which will give you a fatter, chunkier sausage. Once you get the knack of it give natural sheep casings a go, your sausage will thank you.
Put simply, the size (width/diameter) of your sausage casing size will dictate the size of your sausage. If you use a 24-26mm sheep casing, your sausage will be about 24-26mm wide. History and tradition usually guides which sausage casings to use for each type of sausage. However, there really is no technical reason that sausages have to be certain sizes, and therefore use certain casings.
For example, an English Pork Sausage will effectively taste the same whether it is in a 32-35 hog casing or a 24-26 sheep casing. Sheep casings make slimmer sausages. We sell 19-21mm sheep casings, which are mostly used for snack sticks and biersticks but are also good for skinny sausages like chipolatas. Our 24-26mm sheep casings are traditionally used for breakfast sausages, frankfurters, hot dogs, landjaegar, makanek, chipolatas, cabanossi (kabana), bockwurst, nurnberger, chicken, pork, venison or halal sausages. Our hog casings will make a fat, chunky sausages and would traditionally be used for Italian sausages, bratwurst, knockwurst, kielbasa, fresh or cured chorizo, andouille, chicken, pork, venison, lamb or beef. Both our sheep and hog casings are suitable for fresh or cured sausages and smoking.
It is important to have the right nozzle size for your casing, otherwise you could get tearing in your casing. Sheep casings require a smaller nozzle than hog casings. For our casings we strongly recommend:
Sheep 19-21mm = 10-13mm nozzle.
Sheep 24-26mm = 13-16mm nozzle.
Hog 32-35mm = 19-25mm nozzle.
(13mm is the width/diameter of the nozzle at its tip)
Although casings can be stored at room temperature (and still last their full shelf life), we recommend storing them in the refrigerator (or in a cool dark place if this is not possible).
Storage Instructions Once Opened:
1) Keep Salted. If you have left over casing and have washed the salt off then remove any excess water by running your fingers down the casings then generously re-coat in finely ground salt eg normal table salt (no fancy flaked salt or rock salt here thank you). The easiest way to do this is to put your casing in a bowl and sprinkle a generous amount of salt over it, then roll the casing around in the salt. The salt will stick to the residual moisture on the casing. You want the casing to be completely covered in salt. More salt is better than not enough so if in doubt add more, too much salt will not harm the product.
2) Keep Air Tight. Wrap in clingfilm/gladwrap and put back into the pouch packaging or into a container
3) Keep Cool. Store your sausage casings in a cool, temperature-controlled environment of between 5°C and 10°C / 41-50°F ' ideally in the fridge. Store casings away from direct sunlight and heat at all times.
Being a natural product, sausage casings do have their own unique 'aroma', sometimes described as 'a combination of barnyard and salt'. Left unrefrigerated, this aroma can become quite
strong. Rest assured, this does not mean that your product has spoiled. Sausage casings are naturally preserved in salt and will last at least 2 years, even at
room temp. However, we recommend storing your casings in the refrigerator which
will help the odor subside
Tubed casings are casings threaded onto soft or hard plastic tubes or pipes for easier application onto the stuffing nozzle. Casings on either tubes are less prone to tangles but casings on hard tubes are the easiest to use. Salted casings are casings in their original form and have not been threaded onto a tube so need to be carefully untied to avoid tangles and carefully threaded onto the sausage casing nozzle (you can use some cooking oil to make this easier). For beginner sausage makers, we recommend buying casings that have been threaded onto a tube.
'Shorts' are any short off-cuts of sausage casings that could vary from 1 metre -6 metres (3.3-20ft) in length. There are a number of manufacturers out there who cheekily package and sell these. What they mean for you is more time, more waste, more mess and poor value for money. We only use 'A grade' casings for the products sold on our online shop and we are proud to have a no 'shorts' guarantee for these products. All our casings come in lengths of 10 meters, which means a better sausage making experience for you.
We are proud to make all of our natural sheep casings from NZ sourced material, right here in Hawkes Bay, NZ.
The company is the world’s best can you freeze sausage casings supplier. We are your one-stop shop for all needs. Our staff are highly-specialized and will help you find the product you need.
Sadly, this is now quite unique in the sausage casing world as most New Zealand originating raw material is now sent to China or other coutries for processing, often being mixed with product from other countries along the way. It is then on-shipped to the market to be sold in.
Our hog casings are made in Australia from NZ sourced pork.
Properly storing sausage casings is crucial for ensuring their freshness and quality, ultimately impacting the success of your sausage-making endeavors. This guide will provide comprehensive insights into the best practices for storing sausage casings to maximize their shelf life and maintain optimal usability.
Before delving into storage techniques, it's essential to grasp why proper storage matters for sausage casings. These casings, whether natural or synthetic, are sensitive to environmental factors such as moisture, air, and light. Inadequate storage can compromise their integrity, affecting the quality of the sausages they encase.
The first step in sausage casing storage is selecting an appropriate environment. Ideally, choose a cool, dry place away from direct sunlight. Whether you opt for refrigeration or freezer storage depends on the type of casings.
C300 3layers Nylon Casing
Natural casings, such as hog or sheep casings, benefit from refrigeration. Place unopened casings in an airtight container and store them in the refrigerator. This helps maintain their freshness for an extended period, usually 12 to 24 months. Once opened, promptly use the casings, storing them in brine and refrigerating.
For both natural and synthetic casings, if you intend to store them for an extended period, the freezer is the preferred option. Unopened casings can last for several years in the freezer, provided they are sealed in an airtight container. Freezing halts the deterioration process, ensuring the casings remain in optimal condition.
Regardless of the chosen storage method, proper sealing is paramount. Utilize airtight containers or vacuum-sealed bags to protect sausage casings from exposure to air and contaminants. This prevents the casings from drying out, maintaining their flexibility and usability.
Sausage Casing
Periodically inspect stored casings for any signs of damage, discoloration, or an off-putting odor. Damaged casings should be discarded, as they can compromise the quality of the sausages. Regular quality checks ensure that only fresh and intact casings are used in sausage-making.
Q: How long can sausage casings be stored in the freezer?
A: Both natural and synthetic casings can be stored in the freezer for several years when properly sealed in an airtight container. This helps preserve their quality for extended periods.
Q: Can I refrigerate opened sausage casings?
A: Yes, once opened, it's advisable to refrigerate sausage casings promptly. Store them in brine in an airtight container in the refrigerator to maintain their freshness and usability.
Q: What signs indicate that sausage casings are no longer usable?
A: Signs of damage, discoloration, or an off-putting odor are indications that sausage casings may no longer be suitable for use. Regular inspection helps identify compromised casings.
Following these {sausage casing storage} guidelines ensures that your casings remain in optimal condition, contributing to the success of your sausage-making endeavors. By understanding the importance of proper storage and implementing these best practices, you can confidently create high-quality sausages every time.
Want more information on do you have to refrigerate sausage casings? Feel free to contact us.