What Is Sausage Casing Made Of?
The primary materials used to make sausage casings are either natural animal intestines (primarily from hogs, sheep, and cattle) or artificial materials such as collagen, cellulose, or plastic.
A Brief History of Sausage Casings
Humans have been making sausages for millennia, and for almost all of that time, the casing has been an integral part of the process. Early sausages were essentially a way to preserve meat, using available resources. Animal intestines, readily available after slaughter, were the perfect natural container. This tradition continued for centuries, with variations arising depending on local livestock and culinary preferences. In the 20th century, the development of artificial casings offered alternatives in terms of standardization, cost, and even dietary needs. Today, both natural and artificial casings co-exist, each offering distinct advantages.
Natural Sausage Casings: A Traditional Choice
Natural casings, derived from the submucosa of animal intestines, remain a popular choice for sausage makers, prized for their unique characteristics and traditional appeal. These casings are primarily sourced from:
- Hogs: Hog casings are widely used for a variety of sausages, including bratwurst, Italian sausage, and fresh sausages. They offer good elasticity and a satisfying “snap” when bitten.
- Sheep: Sheep casings are thinner and more delicate, typically used for smaller sausages like breakfast links, frankfurters, and hot dogs. Their tenderness is a key selling point.
- Cattle: Beef casings, thicker and tougher, are suited for larger diameter sausages such as summer sausage, salami, and liverwurst. They provide a robust texture and are often smoked.
Artificial Sausage Casings: A Modern Innovation
The rise of artificial casings has revolutionized sausage production, offering consistency, efficiency, and options for specialized dietary needs. The common types include:
- Collagen Casings: Made from reconstructed collagen fibers extracted from animal hides, collagen casings are edible and offer consistent diameter and strength. They are often pre-formed and ready to use.
- Cellulose Casings: Derived from plant cellulose, these casings are inedible and are primarily used for manufacturing sausages that are later peeled, such as hot dogs and luncheon meats. They provide a strong mold for shaping during processing.
- Plastic Casings: Typically made from polyethylene or polypropylene, plastic casings are impermeable to moisture and oxygen, providing excellent shelf life and are generally used for cooked sausages and emulsified products like bologna.
The Processing of Natural Casings: From Gut to Sausage
The journey from animal intestine to usable sausage casing is a multi-step process that requires careful attention to hygiene and quality. Here’s a simplified overview:
- Harvesting: The intestines are removed from the animal soon after slaughter.
- Cleaning: They are thoroughly cleaned to remove all contents and internal membranes. This often involves scraping and flushing with water.
- Salting: The cleaned intestines are heavily salted to preserve them and inhibit bacterial growth.
- Grading and Sizing: The casings are sorted by size and quality, with damaged or unsuitable sections being discarded.
- Packaging and Storage: The salted casings are packaged in brine or dry salt and stored in a cool, dry place until ready for use.
Advantages and Disadvantages of Each Casing Type
| Casing Type | Advantages | Disadvantages |
|---|---|---|
| Natural | Traditional flavor and texture, “snap” when bitten, edible, breathable (allowing for smoke penetration). | Inconsistent size and strength, requires more preparation, shorter shelf life, potential for bacterial contamination. |
| Collagen | Consistent size and strength, edible, easy to use, good for mass production, uniform appearance. | Can be tough or chewy, less flavorful than natural casings, may not withstand high temperatures. |
| Cellulose | Consistent size and shape, strong mold for processing, easily peeled after cooking, cost-effective. | Inedible (must be peeled), no flavor contribution. |
| Plastic | Impermeable to moisture and oxygen, long shelf life, suitable for cooked sausages, can be printed with branding. | Inedible (must be peeled), no flavor contribution, can create a rubbery texture if not used properly, environmentally less sustainable. |
Choosing the Right Casing for Your Sausage
Selecting the appropriate casing depends on the type of sausage you are making, your desired flavor and texture, and the scale of your production. For homemade sausages, natural casings offer the best flavor and experience. Collagen casings are a good compromise for home and small-scale production, offering ease of use and consistency. Cellulose and plastic casings are typically used in large-scale industrial production where consistency and shelf life are paramount.
Storage and Handling of Sausage Casings
Proper storage and handling are crucial for maintaining the quality of sausage casings.
- Natural Casings: Keep salted natural casings refrigerated or frozen. Before use, they must be thoroughly rinsed to remove excess salt and soaked in warm water for at least 30 minutes to rehydrate them and restore their elasticity.
- Collagen Casings: Store collagen casings in a cool, dry place. Some may require hydration before use, following the manufacturer’s instructions.
- Cellulose and Plastic Casings: Store these casings in their original packaging in a cool, dry place. No special preparation is required before use.
Frequently Asked Questions About Sausage Casings
What is the “snap” in a sausage made with natural casings?
The “snap” is due to the natural elasticity and tensile strength of the animal intestine’s submucosa layer. When cooked, this layer tightens and creates a firm, satisfying resistance when bitten. This is often considered a hallmark of high-quality sausage.
Are natural sausage casings safe to eat?
Yes, natural sausage casings are generally safe to eat. However, it is essential to ensure they are sourced from reputable suppliers and that the sausages are cooked to a safe internal temperature to kill any potential bacteria.
Can I use natural casings for smoked sausages?
Absolutely! Natural casings are excellent for smoked sausages because they are permeable to smoke, allowing the flavor to penetrate the meat. In fact, many sausage makers prefer them for smoked sausages because they contribute to a more authentic flavor profile.
How do I prevent natural casings from tearing when stuffing?
To prevent tearing, avoid overstuffing the casings. Use a sausage stuffer with appropriate-sized nozzles and work slowly and carefully, ensuring the meat is evenly distributed within the casing. Also, ensure the casings are properly hydrated and elastic before stuffing.
Are there vegan sausage casings available?
Yes, there are vegan sausage casings available made from plant-based materials such as algae, konjac, or cellulose derivatives. These casings are designed to mimic the appearance and texture of traditional casings without using any animal products.
What is the difference between beef bung and beef middles?
Beef bung and beef middles are both types of beef casings, but they come from different parts of the intestine. Beef bung is derived from the cecum, a large pouch at the beginning of the large intestine, and is used for large diameter sausages. Beef middles are from the small intestine and are used for medium-sized sausages.
How does the diameter of the casing affect the sausage?
The diameter of the casing influences the cooking time, texture, and overall presentation of the sausage. Larger diameter casings require longer cooking times, resulting in a denser texture. Smaller diameter casings cook faster and have a finer texture.
Can I reuse sausage casings?
While theoretically possible to reuse synthetic casings, it is generally not recommended to reuse any type of sausage casing due to hygiene concerns and potential for bacterial contamination. It is always best to use fresh casings for each batch of sausages.
How do I choose between hog and sheep casings?
Choose between hog and sheep casings based on the desired size and texture of your sausage. Hog casings are thicker and more robust, suitable for larger sausages. Sheep casings are thinner and more delicate, ideal for smaller sausages and breakfast links.
What causes air pockets in sausages?
Air pockets can occur during the stuffing process due to improperly filled stuffing horns, air trapped within the meat mixture, or insufficiently hydrated casings. Ensure the stuffer is properly loaded, the meat mixture is well-combined, and the casings are properly prepared to minimize air pockets.
Do different sausage casings affect the flavor of the sausage?
Yes, different sausage casings can subtly influence the flavor of the sausage. Natural casings, particularly hog casings, impart a slightly porky flavor that complements the meat. Collagen casings have a more neutral flavor, while cellulose and plastic casings contribute no flavor.
What certifications should I look for when buying natural sausage casings?
Look for certifications such as organic, kosher, or halal to ensure the natural sausage casings meet specific dietary or ethical standards. Also, look for suppliers with good traceability and quality control processes to ensure the casings are safe and of high quality.