What Is Sausage Skin Made Out Of? Exploring Sausage Casings
Sausage casings, also known as sausage skins, are primarily made from either natural casings derived from the intestines of animals, or synthetic casings crafted from collagen, cellulose, or plastics.
Introduction: A Bite-Sized History of Sausage Casings
For centuries, sausages have been a staple food, preserved and presented in a variety of ways. At the heart of every sausage lies its casing, the skin that holds the ground meat, fat, and spices together, contributing significantly to both the texture and flavor of the finished product. Understanding the composition of sausage casings is crucial for appreciating the art and science of sausage making. This article will delve into the different types of sausage casings, exploring their origins, production processes, and the properties that make them suitable for various sausage styles.
Natural Casings: A Time-Honored Tradition
Natural casings are the traditional choice for sausage making, prized for their tender bite and ability to impart a unique flavor profile. They are derived from the submucosa, the inner lining of the intestines of animals, typically pigs, sheep, and cattle.
- Source Animals: Pigs, sheep, cattle.
- Processing: Requires thorough cleaning, scraping, and sorting.
- Characteristics: Tender bite, natural flavor, varying diameters.
Synthetic Casings: Modern Innovation and Versatility
Synthetic casings represent a modern innovation in sausage production, offering consistency in size and shape along with extended shelf life. They are manufactured from various materials including collagen, cellulose, and plastics.
- Collagen Casings: Derived from the collagen found in animal hides or tendons; edible and provide a similar bite to natural casings.
- Cellulose Casings: Made from wood pulp; inedible and typically removed after cooking. Primarily used for smoked sausages.
- Plastic Casings: Made from polymers such as polyethylene or polypropylene; inedible and offer excellent barrier properties for preservation.
The Production Process: From Intestine to Ingredient
The journey from raw intestine to sausage casing is a meticulous process, whether natural or synthetic.
Natural Casings:
- Harvesting: Intestines are removed from the animal during slaughter.
- Cleaning: The contents are flushed out, and the casings are thoroughly cleaned.
- Scraping: The outer layers are scraped away, leaving only the submucosa.
- Salting: Casings are preserved in salt to prevent spoilage.
- Grading: Casings are sorted by size and quality.
Synthetic Casings:
- Material Preparation: Collagen, cellulose, or plastics are processed into a slurry or sheet.
- Extrusion or Formation: The material is extruded or formed into a tube shape.
- Drying or Curing: The casing is dried or cured to achieve the desired strength and flexibility.
- Printing (Optional): Casings can be printed with logos or product information.
Choosing the Right Casing: A Matter of Preference
Selecting the appropriate casing depends on several factors, including the type of sausage being made, the desired texture, and the intended cooking method.
| Casing Type | Advantages | Disadvantages | Suitable for |
|---|---|---|---|
| Natural Casings | Tender bite, natural flavor, breathable | Requires preparation, can be inconsistent in size | Fresh sausages, small-batch production |
| Collagen Casings | Edible, consistent size, readily available | Can be less tender than natural casings | Cooked sausages, processed sausages |
| Cellulose Casings | Smoked sausages, uniform size, high-speed production | Inedible, requires peeling after cooking | Frankfurters, wieners |
| Plastic Casings | Excellent barrier properties, long shelf life | Inedible, non-breathable | Dry-cured sausages, large-scale commercial products |
Common Mistakes and Troubleshooting
- Bursting Casings: Caused by overfilling or excessive pressure during cooking. Avoid overfilling and ensure proper temperature control.
- Tough Casings: Can result from overcooking or using casings that are too thick. Adjust cooking time and select appropriate casing thickness.
- Uneven Cooking: May occur if the sausage is not evenly packed or if the casing is damaged. Ensure even filling and handle casings carefully.
Frequently Asked Questions (FAQs)
What is the shelf life of natural sausage casings?
Natural sausage casings have a relatively long shelf life when properly stored in salt. Unopened, salted casings can last for several years. Once opened, they should be re-salted and refrigerated to maintain their quality.
Are collagen casings always edible?
Yes, collagen casings are designed to be edible. They are made from animal collagen, which is broken down to produce a product with a tender bite. However, some collagen casings may be thicker than others, affecting the overall eating experience.
Why are cellulose casings peeled off after cooking?
Cellulose casings are not digestible by humans and are designed for manufacturing efficiencies. They are used mainly to give the sausages shape during cooking and smoking and are removed before consumption.
Can I use the same type of casing for all types of sausages?
No, using the correct casing will depend on the kind of sausage you are making. Natural casings are ideal for fresh sausages, while plastic casings are suited for dry-cured sausages needing long shelf life.
How do I prevent my sausage casings from bursting during cooking?
To prevent bursting, avoid overfilling the casings. Make sure to have a moderate cooking temperature, and prick the sausage with a needle to release steam.
What are the benefits of using plastic sausage casings?
Plastic casings provide excellent barrier properties, preventing moisture and oxygen from entering the sausage. This leads to a longer shelf life and is crucial for dry-cured sausages.
Are there any vegan or vegetarian sausage casing options?
Yes, there are vegan and vegetarian casing options. These are typically made from alginate (derived from seaweed) or other plant-based materials. These casings offer a plant-based alternative to traditional animal-derived casings.
How do I store leftover sausage casings?
Leftover natural casings should be thoroughly re-salted and stored in an airtight container in the refrigerator. Synthetic casings can usually be stored at room temperature in a cool, dry place.
What sizes do sausage casings come in?
Sausage casings come in a wide range of sizes, measured by diameter. The size you need depends on the type of sausage you’re making; for example, bratwurst casings differ from hot dog casings.
Are natural sausage casings better than synthetic casings?
Neither is inherently “better.” Each has its own advantages. Natural casings offer a unique texture and flavor, while synthetic casings offer convenience and consistency. The best choice depends on the desired qualities of the final product.
Where can I buy sausage casings?
Sausage casings can be purchased from butcher supply stores, online retailers, and some specialty food stores. Ensure you purchase from reputable suppliers to ensure quality.
How do I prepare natural sausage casings before stuffing?
Before stuffing, natural sausage casings need to be rinsed thoroughly to remove excess salt. Then, they should be soaked in lukewarm water for at least 30 minutes to rehydrate and soften them. This makes them more pliable and easier to work with.