Sausage Casings: 102 Choosing Right Casing

https://meatgistics.waltonsinc.com/topic/781/sausage-casings-102-choosing-the-right-casing
Fibrous Casings are an inedible casing that is made from a paper-like product. These types of casings must be soaked before use to allow them to rehydrate and form the classic log like shape once stuffed. They are smoke permeable and heavy duty, making them a good choice for Summer Sausages, Pepperonis, and Salamis.

Most will come pre-tied on one end, so once you stuff them you need to clip the other end with something to keep all the meat inside the casing. The pre-tied end will be the side it is hung from in a smoker so you need to make sure the end you are clipping is tightly secured. Hog Rings secured with hog ring pliers are the most cost-efficient way of doing this.

Natural Casings are generally Hog or Sheep intestines that have been cleaned and processed, making them edible. They will be kept fresh through storing and shipping by being either packed in salt or kept in a salt solution, this means that they must be rinsed, soaked and if they are from a home pack have the insides flushed with clean running water before being stuffed. Sheep casings are available in sizes 22-28mm making them good choices for everything from Breakfast Sausages to Hot Dogs.

Hog Casings are available in 32-42mm and are commonly used for Bratwurst and larger sized sausages such as Kielbasa and Boudin. The casing is naturally smoke permeable, accepts a twist and can be hung in a smokehouse. When stuffing Natural Casings you need to be careful to prevent blowouts.

Edible Collagen Casings come in three varieties. Fresh, which should only be used for products like Bratwurst or Breakfast sausage that are not going to be hung in a smoker. Clear, which is strong enough to be hung in a smoker and gives you a clear casing after cooking. Finally, smoked, which is strong enough to be hung in a smokehouse and gives a reddish mahogany finished color. Edible collagen casings do not require any processing and are ready to be used as soon as they are taken out of the package. Which is a large advantage over either Fibrous or Cellulose casings.

Non Edible Collagen casings are a form of collagen that must be processed before they are used for stuffing. The rule of 15s can be applied to these types of casings and that is they must be soaked for 15 minutes in a 15% salt solution that is 15° C (59° F). Once they have been stuffed and the sausage has been cooked they must be peeled before eating. These can be used for products like Summer Sausages and Ring Bologna.

Cellulose - Cellulose casings are made from plant material, are smoke permeable and are inedible. Some kinds, like these, have a stripe down one side to make it easy to determine if they have been removed from a product or not. They have a very strong structure so blowouts are not an issue when using these casings. They are good for use in any application where a skinless product is desired. They do not accept a twist and must be tied or stapled to keep the meat in a link, or they can be cooked in a rope and cut the casing into the desired lengths later. Removing them from the sausage, after cooking is simple, just press on one end and they will pop right out.

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