Sausages are a beloved food all around the world, and the casing that encloses the filling is an essential part of the experience.
But have you ever wondered what those casings are made of? Specifically, what are pork casings made of?
In this article, we’ll explore the different types of sausage casings and focus on pork casings in particular.
From natural casings made from animal intestines to synthetic materials like collagen and cellulose, we’ll take a deep dive into the world of sausage casings and learn what makes them so important to the art of sausage-making.
So grab a bratwurst and let’s get started!
What Are Pork Casings Made Of?
Pork casings are a type of natural casing made from the cleaned intestines of pigs. These casings have been used for centuries and are still the most popular choice for sausage-making today.
The submucosa of the small intestine, a layer that consists of naturally occurring collagen, is what gives pork casings their unique properties. They are flexible, tender, and easy to stuff, making them ideal for a wide variety of sausages.
Pork casings come in a variety of diameters, with the most common being the 32-34 mm hog casing. This is the casing used for sausages like bratwurst. Lamb casings are smaller in diameter (19-24 mm) and are used for breakfast link sausage and snack stick type sausages. Beef casings are larger in diameter (up to 5+ inches) and are typically used for sausages like bologna and salamis.
One advantage of using natural casings like pork casings is the “snap” they make when bitten. This is due to their ability to absorb air, which gives them a unique texture and mouthfeel. Natural casings are also durable enough to hold up to smokehouse processing, making them ideal for smoked sausages.
Introduction To Sausage Casings
Sausage casings are an essential component of sausage-making, as they enclose the filling of the sausage and determine its final size and shape. They have been used for centuries and have evolved over time, with the development of new materials and technologies.
There are two main types of sausage casings: natural casings and artificial casings. Natural casings are made from animal intestines or skin, while artificial casings are made of collagen, cellulose, or plastic. Natural casings are still the most popular choice today because of their unique properties, including their flexibility, tenderness, and ability to absorb air, which gives them a distinctive texture and mouthfeel.
Artificial casings have their advantages as well, such as better weight and size control of the sausage, strength, uniformity, and impermeability to smoke. They can be made from a variety of materials, including collagen, cellulose, and plastic. Some artificial casings require soaking in hot tap water before use and need to be punctured with a knifepoint before stuffing to eliminate air pockets.
Sausage casings serve multiple purposes in the sausage-making process. They act as processing molds, containers during handling and shipping, and as merchandising units for display. In years past, sausage production was limited to the amount of available animal intestines. With the development of collagen, fibrous and cellulose casings the production of sausage is only limited by the availability of raw materials.
Natural Casings: Pork Intestines
Pork casings, as previously mentioned, are made from the cleaned intestines of pigs. The process of creating natural casings like pork casings has been around for centuries and is considered a classic in the sausage tradition.
The submucosa of the small intestine is what gives pork casings their unique properties. This layer contains naturally occurring collagen, which makes the casings flexible, tender, and easy to stuff. Pork casings are also able to hold up to smokehouse processing, making them ideal for smoked sausages.
Pork casings come in a variety of diameters and are often used for different types of sausages. The most common size is the 32-34 mm hog casing, which is used for sausages like bratwurst. Smaller lamb casings (19-24 mm) are used for breakfast link sausage and snack stick type sausages, while larger beef casings (up to 5+ inches) are typically used for sausages like bologna and salamis.
One advantage of using natural casings like pork casings is the “snap” they make when bitten. This is due to their ability to absorb air, which gives them a unique texture and mouthfeel. Natural casings are also highly permeable, allowing smoke and other flavors to penetrate the sausage.
When using pork casings or any natural casing, it’s important to properly prepare them before use. Natural casings come either packed in salt or a saline solution. If salt-packed, they need to be rinsed off and soaked in cold water before use. If packed in saline solution, they can be used within about 30 minutes after soaking in warm water. After use, natural casings can be repacked in salt and stored in the freezer for up to a year.
How Pork Casings Are Made
To make pork casings, the intestines of pigs are first thoroughly cleaned and processed. The submucosa layer is then separated from the rest of the intestine and kept for use as casings. This layer is naturally occurring collagen, which is what gives the casings their flexibility and strength.
The cleaned submucosa is then shaped via a continuous extrusion process, producing a single casing of indefinite length. The casing is then cut into desired lengths, usually while the extrusion process continues. This allows for efficient production and ensures that the casings are uniform in size and shape.
Once the casings are cut to size, they are typically packed in salt or a saline solution to preserve them. If salt-packed, they must be rinsed off and soaked in cold water before use to remove excess salt.
Pork casings, like all natural casings, may not be of the same shape and size, which can give sausages an uneven appearance. However, this variability is also part of their charm and authenticity in traditional sausage-making methods.
Types Of Pork Casings
There are several types of pork casings available for sausage-making. The most common type is the hog casing, which is made from the cleaned intestines of pigs. These casings are versatile and can be used for a wide variety of sausages, including bratwurst.
Lamb casings are another type of natural casing that are smaller in diameter than hog casings. They are typically used for breakfast link sausage and snack stick type sausages. These casings provide a delicate texture and are perfect for small sausages.
Beef casings are larger in diameter than hog casings, with some reaching up to 5+ inches in size. They are typically used for sausages like bologna and salamis. Beef casings provide a firmer texture and are ideal for smoked sausages.
It’s important to note that the type of casing used can greatly affect the final product. Natural casings provide a unique texture and mouthfeel, while synthetic casings may not have the same “snap” when bitten. However, synthetic casings offer more uniformity in shape and texture.
Advantages And Disadvantages Of Pork Casings
There are both advantages and disadvantages to using pork casings for sausage-making.
Advantages:
– Traditional appearance: Pork casings provide a classic look to sausages, which is important for many consumers.
– Traditional texture: Pork casings have a tender and flexible texture that is expected in sausage.
– Cooking performance: Pork casings are durable enough to withstand smokehouse processing and hold up well during cooking.
– “Snap”: Pork casings have the ability to absorb air, which gives them a unique texture and mouthfeel. They make a satisfying “snap” when bitten into.
Disadvantages:
– Cost: Natural casings like pork casings can be more expensive than artificial casings.
– Decreased machinability: Natural casings can be more difficult to work with than artificial casings, especially in automated processing.
– Reduced uniform weight or length: Natural casings can vary in size and shape, which can make it difficult to ensure uniformity in sausages.
– Limited availability: Pork casings are only available from pigs, which can limit their availability in certain regions or seasons.
Synthetic Casings: Collagen And Cellulose
In addition to natural casings, there are also synthetic casings available for sausage-making. Two common types of synthetic casings are collagen and cellulose.
Collagen casings are made from animal collagen, usually from the hides of cows and pigs. They can also be made from poultry and fish. These casings are less expensive than natural casings and are easier to use because they provide better weight and size control of the sausage. Collagen casings are edible and provide a consistent texture to the sausage.
Cellulose casings, on the other hand, are made of viscose, a material derived from wood pulp or cotton linters. These casings are strong and sheer, and permeable to smoke. They are not edible and must be peeled off after cooking. Cellulose casings are commonly used for sausages that require a casing that can hold its shape during cooking, such as hot dogs.
It is important to note that some synthetic casings may contain traces of synthetic substances, such as plastic. Therefore, it is important to read the label carefully before purchasing synthetic casings and to make sure they are safe for consumption.