Collagen Sausage Casing

Hog casings are by far the most popular variety for commercial and home sausage maker itself. They own bite a satisfying snap, a good color that can not be matched by any other variety. For those who are new to sausage or never had the experience of natural casings, the thought of buying and handling pork intestines can be intimidating. Do not be afraid. This quick guide will make you wonder why you were worried in the first place.

What are the intestines of pigs?

Hog casings are the intestines, bladder, or ceca of pigs.

What can I expect when using pig guts?

natural gut is slippery and delicate, thus requiring a bit more skill to manage than their counterparts of collagen. But with a little patience, even beginners can produce amazing results. Fresh pork intestines usually a slightly unpleasant odor, but this is natural, they are still good to use.

How many different varieties are they?

Partly

Bungs-terminal end of the large intestine used for the preparation of very large as hams

Bladders used for sausages large as Bologna or Salami

Midfielders (aka caps) - large intestine mainly used Bologna, liver sausage and lunch meats

Rounds - (envelopes or Smalls aka), small intestines, used for breakfast sausage

By Size

Narrow (28 mm and less), narrow medium (28 - 32mm)

Regular and medium (32-35 mm)

Medium (35-38 mm)

Wide (38-42 mm)

Extra-large (42 mm +)

By packaging

Pre-rinse-does not need to soak 30-60 minutes, but they still need to have water brought in

In-tube envelopes are stretched over plastic tubes to speed up production

Net baskets - three skeins individually stripes net for easy removal

Vac-Packed individually wrapped in vacuum bag

How do you use?

Soak in water at room temperature for 30 minutes to an hour to remove excess salt. Then rinse the inside and slightly warmer water to free up some fat for easy glide on the extruder. Massage and separate the box to eliminate dry spots.

A pound of meat requires usually 1.5 to 2 feet of sausage casings. Good for most sausages including brats, pork sausage, kielbasa, wieners, but check your recipe. Not good for drying.

How much should I buy?

A skein is 150-200 feet long, cloth 100-125 lbs. and costs about $ 50. The quantities entering the machine homemade sausages are around 30-50 feet long, tips 20-25 lbs. and cost about $ 20.

Where can I buy casings?

Envelopes are available from your butcher, or from online vendors.

How can you keep?

All natural casings must be refrigerated after opening in a brine. They can keep in the refrigerator for six months to a year.