Steps to Make Sausage Casings




 

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 eliminate the serosa. Larger intestines are washed with water or turned inside out. After washing, soak the casing all night in a strong salt solution. Also, you can get the salted one ready from the salted sheep casing supplier.

Grading and Storing

The grading of casings is according to size, quality, and class. The optimal quality is that which is free from defects like bruises, holes, or warts. Subsequent to grading, it is pumped with air or water to enable the perimeter's measuring. Hog and sheep casings are sold in lengths of 90 meters more or less, while cows are sold by 30 meters. Later, these are salted with fine salt and stowed further, and drained if wet.

Storage

Casings have to be kept at 4°C temperature, or else they can deteriorate, but freezing must be avoided, as it can result in cracks that will be the start of the mold’s growth.

Other Casings

After cleaning the cow bladders, they are air-dried. After air dry, they are ready for marketing. The hog or sheep intestine parts are joined together into myriad shapes. When dried, they are also packed and made ready for marketing.

 


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