FAQ about Sausage Casings
Natural Sausage Casings:
What can I do to improve the "bite" on the sausage casings?
Cooking a sausage can toughen any casing. To maximize the tender bite of a casing, cook with moisture.
Prick sausage before grilling.
Smoke cycles can also affect the bite of a casing. Humidity during the smoke cycle is very important to maximize a tender eating experience.
Why are the sausage casings tough after cooking fresh sausage?
Sausage was cooked in a pan too hot and too quickly.
Casings were not soaked long enough.
Sausage was under stuffed
How can I make my sausage casings tender?
Soak casings longer
Add lemon juice or pineapple juice to the soak water.
Use proper moisture levels during smoke cycle.
What is the shelf life of natural sausage casings?
Packed in salt: 1 year or more
Preflushed in Net Pack: 6 months to one year.
Preflushed in Vacuum Pack: 6 months to one year.
Preflushed on plastic Tubes: 6 months to one year.
Colored Casings: About 6 months.
How do you keep unused sausage casings?
Cover unused casings in brine solution or granulated salt and store at 40°F or less but do not freeze.
What is the best way to store natural sausage casings?
Store at 40°F or less in brine or well salted. NEVER freeze casings.
My casings smell bad, are they still good?
Usually Yes. When your natural sausage casings first arrive there may be some gas build up in the container, especially in hot weather. This can smell pretty strong.
What can I do to knock out the bad smell of my sausage casings?
Usually all it needs is airing out. Leave the container open in the refrigerator for a while or take casings out of the container and air them out if your using them soon. If it is really bad, rinse casings in fresh water, re-soak in brine and the smell will usually dissipate.
Putting baking soda in your soak water may also help.
How tight should collagen sausage casings be stuffed?
Collagen is not as elastic as natural sausage casing. Therefore, it is not as forgiving for over stuffing. Twist linking requires under stuffing by an amount which works best for the equipment used.
Do you need to soak collagen sausage casings?
No. Collagen sausage casings should be kept dry and never soaked before using.
Is Collagen edible?
Yes. It is a natural protein synthesized into a sausage casing. Some wide diameters collagen casings used for large slicing products may be too tough to chew but they are technically edible.
What is the best way to store collagen casings?
Place unused portion of collagen in a plastic zip lock bag and store in the refrigerator.
Why can’t I twist link my collagen sausage casings sausage by hand?
Collagen has "memory" therefore it will always want to go back to its natural state.
How long do you soak fibrous sausage casings?
Usually they should soak 30 minutes in 90°F water.
How tight should fibrous sausage casings be stuffed?
The product should feel very firm.
What is the best way to store fibrous casings?
Store casing that has not been soaked in a cool dry room.
Why is my fibrous sausage casing splitting when I stuff it?
Did not soak casing long enough
Casing has been stored in a hot, dry place.
Casing has been overstuffed.
Natural Sausage Casings:
Sheep Sausage Casings - The smallest of natural sausage casings, and more tender when cooked than pork sausage casings. The 22 mm to 24 mm size casings are popular sizes for sausage links, and 24 mm to 26 mm size casings are popular sizes for wieners.
Hog Casings - The "all-purpose" sausage casings that can be used for fresh, cured, smoked, dried and semi-dried sausage.
32 mm- to 35 mm size and 35 mm to 38 mm size casings are popular sizes for home sausage making.
29 mm to 32 mm size casings are used for wieners, as well as Italian and country sausage
32 mm to 35 mm size casings are used for bratwurst, brockwurst and Italian sausage
35 mm to 38 mm size casings are used for Polish sausage and knockwurst
38 mm to 42 mm size casings are used for large diameter Polish, summer sausage, ring bologna and liverwurst.
Hog Middles - A medium-sized, specialty casing used for blood sausage and sopressata. Hog middles have a strong odor and should be thoroughly rinsed before using.
Hog Stomachs - A specialty casing used for head cheese and blood sausage.
Beef Bungs - About 4 inches to 4.5 inches in diameter, this beef casing will stuff about 10 pounds. It is used for cappicola, large bologna, Lebanon and cooked salami.
Beef rounds - Otherwise known as ring bologna casing, this medium-large casing is used for knockwurst, mettwurst, kiska, Polish kielbasa and holsteiner.
Storage - There are four ways to store natural casings: in dry salt, brine, individually packed hanks in polyethylene bags with brine, and pre-shirred on plastic tubes.
preparing casings for stuffing, there are four steps. Rinse salt from
casings with fresh water; soften by soaking in fresh water between 45
minutes and one hour at room temperature; place casings in a bath of
fresh water at about 110°F to bring out the natural fat; and pre-flush
casings by allowing water to run through the casing.
Drying and Moisturizing:
Once the casing has been stuffed and is in the smokehouse, it should be dry to the point of being tacky before smoke is applied. If smoke is applied beforehand, it will penetrate the casing and deposit on the meat surface, giving the sausage a pale, dry look.