Natural casings are made from the intestines of meat animals. Sheep casings are the smallest,ranging from % inch (18 mm) to more than 1 inch (25 mm) in diameter.They are used for breakfast links, frankfurters, and similar sausages. Hog casings are medium-sized, about 1 to 1/2 inches (3 to 4 cm) in diameter, depending on what part of the intestines they are taken from.They are used for many popular fresh sausages, such as Italian sausages and fresh bratwurst. Beef casings range in size from the so-called beef round, about 1 /4 inches (45 mm) in diameter, through beef middles, 2/2 inches (63 mm), to the large beef bung,more than 4 inches (100 mm) in diameter.
Natural casings are often sold packed in salt. Because of the preservative effect of the salt, the casings keep indefinitely as long as they are refrigerated. Natural casings are easy to use if they are handled correctly. Before being stuffed, they must be untangled, rinsed, and flushed, and examined for holes according to the following procedure.
Continue reading here: Procedure for Preparing Natural Casings
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