Are you a fan of homemade sausages but not a fan of the synthetic casings that come with them?
Look no further than your local butcher or farmer’s market for natural casings made from animal intestines.
While it may seem daunting to prepare these casings yourself, it’s actually a simple process that can yield delicious results.
In this article, we’ll guide you through the steps of cleaning and preparing natural casings for sausage-making.
Whether you’re a seasoned sausage-maker or a curious beginner, read on to learn how to make sausage casings from intestines.
How To Make Sausage Casings From Intestines?
Step 1: Soak the Casings
Begin by soaking the casings in a large bowl of heavily salted water for several hours. This will help to remove any impurities and make the casings more pliable.
Step 2: Detach and Unravel
Locate the small intestine and hold a section of it, pulling it away from the membrane. The entire thing should begin to detach and unravel. Pinch the intestines and use your fingers to squeeze the contents out of the end as you would when squeezing the remnants out of a tube of toothpaste.
Step 3: Cut into Sections
It’s easier if the intestines are cut into 6- to 10-foot sections to make working with them more manageable.
Step 4: Rinse Thoroughly
Once the intestines are thoroughly emptied, use a hose with light water pressure to rinse any remaining residue. Even water poured from a bottle can be efficient if a hose is not readily available.
Step 5: Steep in Warm Water
Put your casing under running water to remove most of the salt and fill a basin with warm water in which to steep it. The salt has dehydrated the casing, so it will need some time to become supple and elastic once again.
Step 6: Clean Inside and Outside
Rub the casing between your fingers to clean the outside. When you get to the end turn it around and leave the end hanging over the edge of the basin. When you finish the outside, you move on to the inside. Open the end delicately, hold it open and scoop it in the basin so that water goes into it. Push the water towards the other end to rinse it well.
Step 7: Ready for Use
Now your casing is ready. You can refresh the water in the basin, but leave the casing to steep in warm water until the time when you will thread it onto the funnel.
Why Use Natural Casings For Sausage-making?
When it comes to sausage-making, natural casings are the preferred choice for many reasons. Firstly, natural casings are made from animal intestines, which means they are a completely natural product. This is important for those who are looking to make organic sausage, as synthetic casings cannot be used in organic production.
Natural casings also offer a number of benefits in terms of flavor and appearance. Because they are made from collagen, they have a slightly chewy texture that complements the meat filling. They also allow the sausage to breathe, resulting in a deeper flavor and richness in the sausage. The smoking and cooking flavors can penetrate the casing and infuse the meat, resulting in a more flavorful sausage.
In addition to their flavor benefits, natural casings also have visual appeal. They give sausages a more natural look, being somewhat irregular in shape and size. This is in contrast to synthetic casings which tend to be more uniform in shape and texture.
Another advantage of natural casings is their versatility. They can be used for a wide range of sausage types including bratwurst, Italians, kielbasa, smoked polish sausages, ring bologna with a small diameter and landjäeger. Hog casings are the traditional choice for making link sausages like these.
Choosing The Right Type Of Intestines
When it comes to choosing the right type of intestines for sausage casings, there are a few things to consider. The most commonly used intestines for sausage casings are hog intestines and sheep intestines. Hog intestines are larger in diameter, making them ideal for larger sausages, while sheep intestines are smaller in diameter and are better suited for smaller sausages.
Another factor to consider is the thickness of the intestine. Thicker intestines are ideal for sausages that require a casing with more durability, while thinner intestines are better suited for sausages that require a more delicate casing.
It’s also important to consider the flavor of the intestine. Some people prefer hog intestines because they add a slightly sweet flavor to the sausage, while others prefer sheep intestines because they have a more neutral flavor that won’t overpower the taste of the sausage filling.
Ultimately, the choice of intestine will depend on personal preference and the type of sausage being made. It’s important to choose an intestine that is clean, free of any tears or holes, and has been properly prepared before use. With the right preparation and attention to detail, any type of intestine can be transformed into a high-quality sausage casing.
Cleaning And Preparing The Casings
Before making sausage casings from intestines, it’s important to properly clean and prepare them. The following steps will guide you through the process:
Step 1: Soak the Casings
Begin by soaking the casings in a large bowl of heavily salted water for several hours. This will help to remove any impurities and make the casings more pliable.
Step 2: Detach and Unravel
Locate the small intestine and hold a section of it, pulling it away from the membrane. The entire thing should begin to detach and unravel. Pinch the intestines and use your fingers to squeeze the contents out of the end as you would when squeezing the remnants out of a tube of toothpaste.
Step 3: Cut into Sections
It’s easier if the intestines are cut into 6- to 10-foot sections to make working with them more manageable.
Step 4: Rinse Thoroughly
Once the intestines are thoroughly emptied, use a hose with light water pressure to rinse any remaining residue. Even water poured from a bottle can be efficient if a hose is not readily available.
Step 5: Steep in Warm Water
Put your casing under running water to remove most of the salt and fill a basin with warm water in which to steep it. The salt has dehydrated the casing, so it will need some time to become supple and elastic once again.
Step 6: Clean Inside and Outside
Rub the casing between your fingers to clean the outside. When you get to the end turn it around and leave the end hanging over the edge of the basin. When you finish the outside, you move on to the inside. Open the end delicately, hold it open and scoop it in the basin so that water goes into it. Push the water towards the other end to rinse it well.
Step 7: Ready for Use
Now your casing is ready. You can refresh the water in the basin, but leave the casing to steep in warm water until the time when you will thread it onto the funnel. By following these steps, you’ll have clean and pliable sausage casings ready for use in your homemade sausage-making endeavors.
Stuffing The Casings With Your Favorite Sausage Mixture
Once your casings are ready, it’s time to start stuffing them with your favorite sausage mixture. Begin by preparing your sausage mixture according to your recipe, making sure it is well-mixed and has a smooth consistency.
Next, attach the sausage stuffer tube to your meat grinder or sausage stuffer device. Fill the tube with your sausage mixture, leaving enough space at the end to tie a knot.
Take one end of the casing and slide it onto the nozzle of the sausage stuffer, gathering it as you go. Make sure the casing isn’t twisted and tie a knot at the end of the casing.
With one hand, hold onto the casing while using the other hand to turn the crank or pump the handle of your sausage stuffer. This will force the sausage mixture into the casing, packing it firmly but not too tightly.
After every 4 to 6 inches, give the casing a couple of tight twists to make individual links. If air pockets form, you can deflate them by piercing the casing with a sharp needle.
Continue stuffing the casing until you have used up all of your sausage mixture or filled all of your casings. Once finished, remove the end of the casing from the sausage stuffer and either tie a knot in it or tie it closed with a short length of string.
Your homemade sausages are now ready to be cooked and enjoyed!
Cooking And Storing Your Homemade Sausages
After making your own homemade sausages, it’s important to know how to properly cook and store them to ensure their safety and optimal flavor. Here are some tips on cooking and storing your homemade sausages:
Cooking:
– Always cook sausages thoroughly, until the internal temperature reaches 160°F (72°C). Use a meat thermometer to check the temperature.
– Avoid piercing the sausages while cooking, as this can cause them to lose their juices and flavor.
– Grilling, baking, or pan-frying are all great cooking methods for sausages. Just make sure to cook them evenly on all sides.
Storing:
– If you’re not planning on eating the sausages right away, store them in an airtight container in the refrigerator or freezer.
– Raw sausages can be stored in the refrigerator for 1-2 days, while cooked sausages can last up to 3-4 days.
– If you’re freezing the sausages, make sure to tightly wrap them to prevent drying out. Frozen sausages can last up to 2-3 months in the freezer.
– When defrosting frozen sausages, do so in the refrigerator overnight or under cold running water. Once defrosted, cook them within 24 hours.
By following these tips, you can enjoy delicious and safe homemade sausages for days to come.
Tips And Tricks For Successful Sausage-making With Natural Casings
When it comes to using natural casings for sausage-making, there are a few tips and tricks that can help you achieve the best results:
1. Keep the casings cold: Just like with the meat, it’s important to keep the casings as cold as possible. Soak them in ice water before using them to help maintain their elasticity.
2. Use plenty of water: When rinsing the casings, be sure to use plenty of water to ensure they are thoroughly cleaned.
3. Don’t overfill: Be careful not to overfill the casings, as this can cause them to burst during cooking.
4. Twist carefully: When forming links, be sure to twist the casing carefully to avoid breaking it.
5. Use a sausage stuffer: A sausage stuffer can make the process of filling the casings much easier and more efficient than trying to do it by hand.
6. Practice makes perfect: Sausage-making can be a bit of an art form, so don’t be discouraged if your first few attempts don’t turn out perfectly. Keep practicing and experimenting with different ingredients and techniques until you find what works best for you.
