CASINGS – ANIMAL INTESTINES

INTRODUCTION:

—Casings are intestines of animals.

—Casings vary in size from the ½ in /1.25 cm diameter of small pigs intestines to the 3- 4 in /7.5-10 cm of large beef intestines, and each sausage calls for a specific type.

—Synthetic casings are commonly used for fresh sausages .Bladder or stomach living may also used.

TYPES OF CASINGS:

  1. NATURAL CASINGS
  2. COLLAGEN CASINGS
  3. PEELABLE CASING
  4. FIBEROUS CELLULOSE CASINGS
  5. PLASTIC CASINGS

NATURAL CASINGS:

  • Made up of Sheep casings, Hog casings & Beef casings
  • Laminated casings: Hog & Sheep
  • Stored at 40-450F
  • Provides deeper smoke penetration

COLLAGEN CASINGS:

  • Edible but not synthetic
  • Made from collagen from the hides of cattle. (only fresh side)
  • Stored at temperature below 500F.
  • If the casings become too dry, dip them in water.

PEELABLE CASING:

  • Not edible
  • Forcemeat is stuffed, cooked and smoked.
  • Special machine is used to peel

FIBEROUS CELLULOSE CASINGS:

  • Not edible
  • Designed for strength & durability
  • Used mainly for dry/semi dry sausage
  • Available in red or clear form

PLASTIC CASINGS:

  • Popular now a days
  • Cheaper, stronger and uniform in size
  • No need to remove before the item is served

ADVANTAGES OF NATURAL CASINGS:

  • Permit deeper smoke penetration
  • Absorb flavors and release fats better
  • Hold their shapes and burst less in cooking
  • Fully edible
  • Better appearance

HOW TO STUFF CASINGS TO MAKE SAUSAGES:

Preparation:

—Before use, soak the casings for 1-2 hours in cold water to remove salt and make them pliable .Drain but do not dry them.

Steps :

Clean and open each casings by attaching one end to a tap and running cold water through it.

Tie each casing with string at one end. Attach the open end to the base of a funnel .Slide the casing up the funnel until the closed end of the casing is reached.

Work the sausage filling through the funnel into the casing. Do not pace the filling too tightly or the sausages will burst as they cook.

Twist the casing at intervals as you go to make a string of sausages .Tie the casing with string at the end.