Casing (sausage)

Casing (sausage)

A casing is a tubular container that encloses the filling of a sausage. Casings can be made from a variety of materials, including natural animal intestines, collagen, cellulose, or synthetic materials. They are used in the production of sausages to shape the sausage and to prevent the meat or other filling from drying out.

History

The use of casings in sausage making dates back to ancient times. The earliest known sausages were made by stuffing meat into the intestines of animals. This practice is believed to have originated in the Middle East, and spread to Europe and other parts of the world through trade and conquest.

Types of Casings

Natural Casings

Natural casings are made from the intestines or stomachs of various animals, including pigs, cows, and sheep. They are prized for their ability to impart a unique flavor and texture to the sausage. Natural casings are typically used in traditional sausage making methods.

Collagen Casings

Collagen casings are made from the collagen protein found in the skin and bones of animals. They are a popular choice for commercial sausage production due to their uniform size and strength. Collagen casings are available in a variety of sizes and can be used for a wide range of sausages, from small breakfast links to large salami.

Cellulose Casings

Cellulose casings are made from plant fibers and are often used for skinless sausages like hot dogs and frankfurters. They are strong and easy to work with, making them a popular choice for large-scale sausage production.

Synthetic Casings

Synthetic casings are made from man-made materials such as plastic or nylon. They are used for certain types of sausages, such as summer sausage, that require a durable casing that can withstand the cooking process.

Preparation and Use

Before use, casings are typically soaked in water to make them more pliable. The filling is then stuffed into the casing using a sausage stuffer. After the sausage is stuffed, the casing can be twisted or tied off to create individual links. The sausages are then cooked or cured as desired.

See Also

• Sausage
• Sausage making
• Food preservation