Longchang Casing

  The common materials for sausage casing are the intestine of the slaughtered sheep, hog, or cow. The intestine of the slaughtered animal is lined up with five layers, i.e., mucosa, submucosa, serosa, smooth muscles, and fiber layers. Procedure The procedure starts with carefully pulling intestines from the slaughtered animal. Fat Removal Cautiously scrape the fact with a knife. Remove all fat as it can cause rancidity in the casings. This fat can be utilized for cooking. After pulling the intestines from the slaughtered sheep or pig, eradicate the adhering hairs from the intestines as well. If it helps, the intestines can also be cut into pieces according to the requirement. Removal of other Materials This can be completed manually, cautiously, or by means of a water hose for washing as well. Removal of Slimy Substance The eradication of slime depends on the size and kind of the intestine. It may be rinsed bypassing the intestine under a roller or by grating it to...

  Sausage casings are the most significant part of so the western dining culture. The casings also play a significant role in manufacturing sausages to encase the sausage meat and hold up its unique taste. Sometimes they are also used to add flavor to the sausage, such as a smoky or spicy taste. They choose which type of casing can be confusing if you want to make it your own at home. There are so many options and varieties.   The major process  Sausages made at home are commonly made from the intestines of cows, sheep, and pigs. It doesn’t sound appealing, to vegetarians though, they are made from a natural method of making sausage casings that have been used for years to make sausages. For making natural casings, the intestines are scraped on the inside and out, making them look porous and fragile when wet. When dried, they become much more resilient. This is the reason often dry it in case of stored and sold at the store. The pig casing is the most commonly use...