SAUSAGE CASINGS from Kitui Sausage casings are what you stuff your minced and seasoned meat into. Almost every sausage recipe calls for a casing of some kind. Depending on preference and recipe theres more than one kind & size of casing to choose from... ...what you use will depend on personal taste and the recipe you are making. Natural Casing This is the original (and still the most popular). Its made from the intestines of hogs/pigs, sheep, cattle and horses. Hog/pig casing is the most commonly used natural variety. If youve ever eaten a Polish or Italian sausage link, youve almost certainly eaten this kind. They come in different sizes, from around 1 1/8 to about 2 inches in diameter. The recipe you are following will usually tell you the best size to use. Sheep casings (sometimes called lamb) are smaller in diameter than those made from hog intestines, from 3/4 to slightly over an inch. These are commonly used for smaller sausages like breakfast links. I use the larger ones to make kosher sausage links when I cant find beef rounds that are small enough. Beef Casings are the largest, and are normally used for things like summer sausage, ring bologna, and cappicola. The biggest size (called bungs) were traditionally used for large bologna. These are either called rounds (taken from the small intestine), middles (from the large intestine) or bungs (taken from the section connecting the large and small intestines). Beef sausage casings tend to have a slightly more intense aroma than those from hogs and sheep. Natural Casings are: > are strong enough to resist the pressure produced by filling them with sausage mix are permeable to water vapour and gases, thus allowing fillings to dry > absorb smoke for additional flavour and preservation >expand or shrink firmly attached to the sausage mix and can be closed at the ends by tying or clipping. Small intestines of sheep, goats and pigs are popular small calibre natural casings. They are processed in a way that makes them tender (edible ) and are mostly eaten with the sausage. Many other parts of the intestinal tract of slaughter animals can also be used for natural casings. Those casings are processed differently and have stronger and tougher casing walls. Due to their toughness they are generally not considered “ edible” (although not unfit for human consumption) *Many people in the livestock and meat sector are unaware that processing of intestines into natural casings for sausage production is relatively simple and can be a profitable business Annual imports of natural casings into the EU are valued at US$0.5 billion. (FAO) More will be posted on kilome.wordpress (agriculture 411)
Posted on: Wed, 05 Nov 2014 09:09:51 +0000
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