Sausage Skin: How To Turn Bulk Meat Into Full-fledged Sausage Links

Whether its a juicy brat on game day or a zesty Italian inside your favorite calzone

, weve all come to appreciate the crisp-tender snap of an encased sausage. Sausage casing or sausage skin is the finishing touch that transforms bulk meat into the bona-fide culinary triumph known as sausage. Lets learn how to

Choose It

Casings generally fall under two designations: size and source. Size refers to the casings diameter while source refers to its material: natural or synthetic.

Natural casings are the intestines of pigs and sheep. They are the most popular for commercial and home preparations. Sheep casings have a built-in size designation as they tend to be small. Youve likely had them on breakfast links or cocktail wieners. Pig casings vary in size from bung to bladder to caecum.

The texture and flavor of a natural casing cant be beat. They are, of course, completely edible, yet they allow the flavor of your sausage to take center stage. These sausage casings possess a very pleasing texture, offering a slight bit of resistance against your teeth when you bite in. This phenomenon, known as the sausage snap is a hallmark element of a well-crafted sausage, and is highly coveted by sausage enthusiasts.

Naturally-derived collagen casings are made from a byproduct of animal hides which puts them somewhere between natural and synthetic. Like natural, they are safe to eat; but, like synthetic, they can be manipulated into uniform sizes and shapes. They are completely flavorless and offer little texture.

As for synthetic casings, the sky is the limit when it comes to shapes, sizes, colors, and even flavors. They can be made from cloth, coated paper, or plastic. If youve ever removed the red band from a slice of bologna, then youve enjoyed the benefits of synthetic casing. Their sturdiness is ideal for sausages that need to be smoked, fermented, or tightly stuffed. Whole hams, bologna, and salamis are usually encased in synthetic as it affords limitless variety in size. For the whimsical, they also come dyed, patterned, and in novelty shapes such as footballs, baseball bats, or hearts. All synthetic casings are inedible and must be removed before serving.

Use It

Before use, check the manufacturers instructions for cleaning. Once cleaned, the process for stuffing any kind of sausage casing is essentially the same; fill the casing with the bulk meat mixture using a stuffer attachment. Stuffing sausage by hand is also an option, especially for very large sausages.

Dont lose It

Unless you plan to produce a very large quantity of sausage at once, youll be interested in storage. Natural casings usually come brined and should remain brined until ready for use. Collagen and synthetic casings can keep indefinitely and should be stored in an airtight container in a cool, dry place.

by: Rene Ross

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