What are the benefits of using natural casing when making sausages?

What are the benefits of using natural casing when making sausages? - Side view of attentive female remote employee with cup of tea watching photo gallery on netbook screen at desk in house

I'm about to make some sausages and need a casing. What are the benefits of using natural casing when making sausages?



Best Answer

If you're planning to smoke your sausages, natural casings will allow for greater smoke penetration than many non-natural casings, and they won't impart any odd flavors of their own to the meat. That said, when you first open a container of natural casings, they may have a strong smell because of gas build-up; let them air out (in the fridge!) and they'll be fine.




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What are the advantages of natural casing?

Rich in collagen yet gossamer-thin, natural casings have a unique combination of tenderness, thinness and pliability that no man-made casing has come close to imitating. Holding their shape when twisted, they also don't break as easily as synthetic casings. When it comes to taste, there is no comparison.

Why do sausages need casing?

Sausage casings are an essential part of making wieners at home. Their job is to encase the sausage meat so that the sausage holds its shape. Sometimes they also add flavor to the sausage such as smoked casings for hot dogs.

What does natural casing mean on sausage?

Generally, "natural" sausage casings are made from the sub mucosa of the intestines of meat animals (beef, sheep, and swine).

Do you need casing to make sausage?

You don't need casing to make fresh sausage, but casing is usually used to make cured sausage.




More answers regarding what are the benefits of using natural casing when making sausages?

Answer 2

I personally think the natural casing has a better texture more of a "snap" so to speak.

Answer 3

Natural casings also make dried sausages breathe easier and let the water come out (which eliminates bacteria growth inside). It would also be tough to eat if you're making fresh sausage; it would be like eating a bologna without removing the skin.

Answer 4

Natural casings tend to "thin" as you smoke them more than artificial ones which seems to allow better/more even smoke flavor permiation.

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