What Are Sausage Casings – Top 06 Sausage Casings

 


Sausage casing, also recognized as sausage covering that contains the content of a sausage. Natural casings are composed of animal intestines or skin; synthetic casings, originated in the ancient 20th century, are collagen and cellulose. The material is then formed via a constant extrusion process – composing a single sausage casing of infinite length – which is then cut into wanted lengths, generally while the extrusion method advances.

The kind of casing utilized is typically composed of culture and changes by processing method, elements, and dimension. Most sausage casings are natural, collagen, or fibrous, with various sizes and use.

1.       Natural Casings

Natural sausage casings are manufactured from the small intestine submucosa; a thickness of the intestine might be based on naturally occurring collagen. Natural casings have been utilized for ages and are yet the most prevalent option today because of the “snap” they make when struck.

2.       Hog Casings

Hog casings are the popular choice when executing any link sausages, for instance, bratwurst, Italians, kielbasa, and many more. You can buy it from any hog casing manufacturer at very reasonable prices. 

3.       Sheep Casings

The more modest diameter of sheep casings makes it ideal for producing small link sausages like breakfast sausage and hot dogs to meal sticks.

4.       Beef Rounds

Beef rounds hold their labels from their different round shape. They have insignificant fat and are perfect for new, cooked, or smoked sausages, for instance, circle Bologna, Polish, Holstein, and Blood Sausage.

5.       Beef Middles

Beef middles are extended straight casings that have a more complex texture wall with great fat. These casings are perfect for dry and semi-dry sausages such as Salami, Liverwurst, Bologna, or Summer sausage.

6.       Beef Bung Caps

It is manufactured from the top of a cow’s large intestine; beef bungs are large-diameter casings utilized for general bologna with headcheese, souse, capicola, and mortadella.

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