Selecting the right sausage casing - LEM Blog

Here at LEM, we take our sausage casings seriously. From huge summer sausage all the way down to snack sticks, size doesn't matter to us. We've got all of the sausage casings you'll need for your next sausage adventure.

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But - first things first - how do you know what casing to use and what you&#;re actually going to make? Don&#;t just wing it - brush up on the types of sausage casings below, and the types of sausage you&#;ll make with them. Use this chart to select the correct casing for the type of sausage you are making.

Still deciding which Casings to use for your sausage? Download the chart above and take it with you.

Casing Information

Collagen Casings are made of beef protein. These casings are a natural product that is manufactured into casing form. Collagen casings are both edible and non-edible. Non-edible are tied at one end. They can be clear or mahogany in color, printed or unprinted. There are several variations of collagen casings: fresh, smoked or processed, snack stick, rounds, or middles.

Fresh: The Most Tender

• Use for: fresh sausages, such as brat and breakfast sausage
• Size: 21mm - 32 mm
• Edible
• Preparation: No soaking needed. Use right out of the package.
• Cooking Method: broil, grill or fry
• Clear in color
• Pleated into long tubes and holds anywhere from 10 - 23 lbs. per strand

Smoked/Processed: Second-Most Tender

• Used for: hot dogs, smoked and cured bratwurst and mettwurst
• Size: 21mm, 24mm, 32mm
• Edible
• Preparation: No soaking needed. Use right out of the package.
• Cooking Method: These are made stronger to be hung in a smoker, but can also be cooked in the oven or dehydrator.
• These will shrink somewhat if used for fresh sausage and may burst upon grilling or frying.
• Pleated into long tubes and holds anywhere from 6 - 28 lbs. per strand depending upon the size.

Snack Stick Casings: Least Tender

• Used for: snack sticks and breakfast sausage
• Size: 17mm, 19mm, 21mm
• Edible
• Preparation: No soaking needed, use right out of the package.
• Cooking Method: These are made stronger to be hung in a smoker, but can be cooked in an oven.
• Clear or mahogany in color. 
• Pleated into long tubes and holds anywhere from 6 - 10 lbs. per strand depending upon the size.

Old Fashion Collagen Middles (Non-Edible) are made of beef protein. These casings eliminate the loose wrinkled look you get with Fibrous Casings. These casings are string tied.

Collagen Rounds:

Use for: ring bologna, bologna, trail bologna and summer sausage

• Size: 1 1/2" x 18"
• Non-edible
• Preparation: Soak in non-iodized salted water for 3 - 5 minutes (1 gallon of water to 1 cup of salt)» Cooking Method: Can be hung in smoker or cooked in the oven until the internal temperatures reaches 165°.
• Clear in color
• Holds 1 - 1 1/2 lbs. per casing.
• Shrinks with the meat to prevent wrinkling.
• These casings will curve when stuffed.

Collagen Middles(or Straights):

• Use for: summer sausage, trail bologna, bologna, salami, etc.
• Size: 2" x 18" or 2 1/2" x 20"
• Non-edible
• Preparation: Soak in non-iodized salt water for 3 - 5 minutes (1 gallon of water to 1 cup of salt).
• Cooking Method: Can be hung in a smoker or cooked in the oven until the internal temperature reaches 165°.
• Clear or mahogany in color, printed or unprinted.
• Holds 1 1/2 to 3 lbs. per casing
• Shrinks with the meat to help prevent wrinkling.

Natural Casings are sheep, hog, and cow intestine. They come in a salted brine. They need to be soaked at least 1 hour in clear, warm water, and you need to change the water regularly. Soaking will make the casings more pliable. Flush casings to thoroughly remove all salt. Refrigerate after opening. Refrigeration will also help to eliminate the odor that naturally occurs with fresh casings. Natural casings will stay fresh on the shelf and in the refrigerator at least 1 year or longer, as long as they are kept in brine in an airtight bag or container. If casings are cleaned and then not needed, merely pour salt over them and seal in an airtight bag or container. These casings are edible and can be broiled, grilled, or fried. They will provide a "pop" when bitten into.

Natural Hog Casings:

• Use for: brats, franks or metts
• Size: 32mm-35mm (1 1/4" - 1 1/2")
• Edible
• Preparation: Soak at least 1 hour in clear, warm water, change water regularly.
• Cooking Method: broil, grill or fry

Natural Sheep Casings:

• Use for: snack sticks, breakfast sausage links
• Size: 19mm - 21mm (approx. 3/4")
• Edible
• Preparation: Soak at least 1 hour in clear, warm water, change water regularly.
• Cooking Method: broil, boil, grill, or fry

Natural Beef Rounds:

• Use for: ring bologna, salami, trail bologna
• Size: 40mm - 42mm (1 1/2" - 1 3/4")
• Edible
• Preparation: Soak at least 1 hour in clear, warm water, change water regularly.
• Cooking Method: bake, smoke or boil

Fibrous Casings are made of plant cellulose. Think tea bag. These casings are non-edible. They will hold anywhere from 1 to 6 lbs. per casing, depending on size. They are tied at one end. They can be clear or mahogany in color, and printed or unprinted. Prior to use, these casings must be soaked in water for 20 - 30 minutes to make them pliable and easy to use.

Classic Large Casings

•  Use for: summer sausage, salami, bologna, trail bologna, etc.
•  Size: 1 1/2" x 12", 1 3/4" x 24", 2 1/2" x 20", 4" x 20"
• Non-edible
• Preparation: Soak in warm water 30 minutes prior to using.
• Cooking Method: oven at 170° - 185°, or smoke in smoker until internal temperature of sausage reaches 165°
• Clear or mahogany, printed or unprinted
• Tied at one end and will hold anywhere from 1 - 6 lbs.

Smoke Flavored Casings are plastic casings that have a smoked flavor lining. These casings are impermeable, so liquid cannot escape. Use less water when using plastic casings. Do not soak these casings prior to use.

Aromatic Smoked Flavor

• Use for: summer sausage, salami, bologna, trail bologna, etc.
• Size: 2" x 14", 3" x 20"
• Non-edible
• Preparation: No soaking needed, use right out of the package.
• Cooking Method: oven at 170° - 185° or smoke in smoker until internal temperature reaches 165°
• Clear, can look like a caramel color due to smoke lining.
• Tied at one end and will hold 1 1/2 - 3 lbs.

High Barrier Casings are made of a nylon/poly blend. They are very user friendly and are great for beginner sausage makers. They are tied at one end. These casings are impermeable so liquid cannot escape. Use less water when using plastic casings.

Plastic Leak-Proof Casings

• Use for: summer sausage, bologna and salami
• Size: 1 1/2" x 5" or 2 1/2" x 20"» Non-edible
• Preparation: Soak for 30 - 60 minutes in cold water prior to use.
• Cooking Method: Can be hung in a smoker, cooked in an oven, or cooked in water until the internal temperature reaches 165°
• Cream or gold in color.
• Holds 1 1/2 - 2 1/2 lbs. per casing.

Hot Dog Casings are available as Collagen Edible Casings or available in Non-Edible Plastic. Use these to make good ol' fashioned franks. LEM Non-Edible Plastic Hot Dog Casings are Kosher certified.

Ballpark Style

• Use for: franks
•  Size: 26mm
• Non-edible
• Preparation: No soaking needed, use right out of the package.
• Cooking Method: boil or smoke until internal temperature reaches 165° - do not use in an oven.
• Red or clear in color.
• Holds anywhere from 27 - 28 lbs. of hot dogs per strand.»
• Pleated into long tubes.

Need More Information About Sausage Making?

Still deciding which Casings to use for your sausage? Download our handy chart on Choosing the Perfect Casing.

Smoking the perfect sausage? Click here for Smoking Information.

Need help troubleshooting problems with Casings? View Troubleshooting Casings here.

Sep. 09,

Sausage casing is an essential component in the production of sausages, as it provides structure, shape, and a barrier to hold the meat and other ingredients together. Understanding the basics of sausage casing is crucial for both home cooks and professional sausage makers. Here are the key aspects to know about sausage casing:

 

For more Sausage Casing Manufacturersinformation, please contact us. We will provide professional answers.

1. Types of Sausage Casings:

There are various types of sausage casingsavailable, each with its own characteristics and uses:

 

• Natural Casings: These casings are made from the intestines of animals, typically pigs, cows, or sheep. Natural casings provide a traditional and authentic look and texture to sausages. Common types include hog casings (for bratwurst and Italian sausages), sheep casings (for breakfast sausages and frankfurters), and beef casings (for larger sausages like bologna).

 

• Artificial Casings: Artificial casings are typically made from materials like collagen, cellulose, or plastic. They are uniform in size and are often used for mass production and uniformity. Collagen casings are popular and come in edible and non-edible varieties.

 

C400 Smokable Casings 

2. Edible vs. Non-Edible Casings:

• Edible Casings: Natural casings, as well as some types of artificial casings like collagen casings, are edible. Edible casings do not need to be removed before consuming the sausage, which makes them convenient for consumers.

 

• Non-Edible Casings: Some artificial casings are non-edible and must be removed before consuming the sausage. These casings are used for appearance and shaping purposes but are not meant to be eaten.

 

3. Preparation and Handling:

• Natural Casings: Natural casings often come packed in salt or brine to preserve them. Before use, they need to be soaked in water to rehydrate and remove excess salt. Rinse them thoroughly and flush water through the casings to remove any impurities.

 

• Artificial Casings: Artificial casings are usually ready for use and do not require soaking or rinsing. Simply remove them from their packaging and proceed with stuffing.

 C300 3layers Nylon Casing

4. Sausage Stuffing:

To use casings effectively, you'll need a sausage stuffer or sausage-making equipment. Place the casing onto the stuffer's tube and secure it at one end.

 

Ensure that the casing is not overfilled, as this can cause it to burst during cooking. Leave some space at the end to tie off the sausage.

 

5. Tying and Linking:

Twist the filled casing at regular intervals to create individual sausages. Tie off the ends with kitchen twine or by twisting the casing to secure the sausages. For links, twist the casing in opposite directions between each sausage to separate them.

6. Cooking:

Depending on the type of sausage and casing used, cooking methods may vary. Some sausages are suitable for grilling, frying, boiling, or baking. Follow specific recipes or guidelines for cooking times and temperatures.

7. Storage:

Store sausages properly to maintain freshness. Refrigerate or freeze them in airtight containers or vacuum-sealed bags. Use refrigerated sausages within a few days and frozen sausages within a few months.

In summary, sausage casing is a fundamental element in sausage making, providing structure and shape to the final product. Understanding the different types of casings, their preparation, handling, and cooking methods is essential for producing high-quality sausages whether you're a home cook or a professional sausage maker.

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