Selecting the right sausage casing - LEM Blog

Choosing the Right Sausage Casing - Insights from LEM Blog

At LEM, we recognize the importance of selecting the right sausage casings. Whether you're preparing a hefty summer sausage or some delightful snack sticks, we are equipped with a wide variety of casings that are essential for your sausage-making journey.

For further insights, visit Shengmao.

However, the key question remains: how do you determine which casing is ideal for your recipe? Rather than guessing, familiarize yourself with the different types of sausage casings available, as well as the sausages that can be crafted using these casings. Use our comprehensive chart to make an informed decision on the appropriate casing based on the type of sausage you intend to create.

If you're still pondering which casings are best for your sausage, feel free to download the helpful chart mentioned above for guidance.

Understanding Sausage Casings

Collagen Casings are derived from beef protein and are categorized into both edible and non-edible varieties. Non-edible casings are typically tied at one end, and they come in either clear or mahogany colors—printed or unprinted. Several variations are available: fresh, smoked, or processed, in forms of snack sticks, rounds, or middles.

Fresh Casings: The Tender Choice

• Ideal for: Fresh sausages like bratwurst and breakfast sausages
• Diameter: 21mm - 32mm
• Edibility: Edible
• Preparation: No soaking required; ready to use straight from the package.
• Cooking Techniques: Suitable for broiling, grilling, or frying.
• Appearance: Transparent
• Capacity: Accommodates 10 - 23 lbs per strand

Smoked/Processed Casings: A Slightly Firmer Option

• Commonly used for: Hot dogs, smoked bratwurst, and mettwurst
• Diameter: 21mm, 24mm, 32mm
• Edibility: Edible
• Preparation: No soaking necessary; can be used right from the packaging.
• Cooking Techniques: Designed to endure smoke or heat, usable in an oven or dehydrator.
• Note: These casings may shrink and could bust when grilled or fried.
• Capacity: Holds 6 - 28 lbs per strand depending on size.

Snack Stick Casings: The Firmest Choice

• Used for: Snack sticks and breakfast sausages
• Size Options: 17mm, 19mm, 21mm
• Edibility: Edible
• Preparation: No soaking required, use directly from the package.
• Cooking Techniques: Meant for smoking but can also be baked.
• Color: Transparent or mahogany.
• Capacity: Holds 6 - 10 lbs per strand depending on size.

Old Fashion Collagen Middles (Non-Edible) are produced from beef protein and avoid the loose, wrinkled appearance often associated with Fibrous Casings. These casings are string-tied for a secure finish.

Collagen Rounds:

Best for: Ring bologna, bologna, trail bologna, and summer sausage

• Size: 1 1/2" x 18"
• Edibility: Non-edible
• Preparation: Soak in non-iodized salted water for 3 - 5 minutes. (1 gallon of water to 1 cup of salt)
• Cooking Techniques: Can be smoked or baked until internal temperature reaches 165°F.
• Color: Clear
• Capacity: Holds 1 - 1 1/2 lbs per casing.
• Note: Shrinks along with the meat to prevent wrinkling.
• Behavior: These casings will bend when filled.

Collagen Middles (or Straights):

• Used for: Summer sausage, trail bologna, bologna, salami, etc.
• Available Sizes: 2" x 18" or 2 1/2" x 20"
• Edibility: Non-edible
• Preparation: Requires soaking in non-iodized salt water for 3 - 5 minutes.
• Cooking Techniques: Can be smoked or oven-cooked until the internal temperature reaches 165°F.
• Colors: Clear or mahogany, can be printed or unprinted.
• Capacity: Holds 1 1/2 to 3 lbs per casing.
• Behavior: Shrinks with meat to preemptively avoid wrinkling.

Natural Casings consist of sheep, hog, and cow intestines, stored in a salted brine. They require soaking in clear warm water for at least 1 hour, with regular water changes to maintain pliability. Be sure to flush the casings thoroughly to eliminate excess salt. Once opened, these casings can be refrigerated for freshness. When not in use, simply store them in salt within an airtight container. These casings are edible, providing a satisfying "pop" when bitten into.

Natural Hog Casings:

• Ideal for: Brats, franks, or metts
• Size: 32mm-35mm (1 1/4" - 1 1/2")
• Edibility: Edible
• Preparation: Soak in warm water for at least 1 hour, changing water regularly.
• Cooking Techniques: Suitable for broiling, grilling, or frying.

Natural Sheep Casings:

• Ideal for: Snack sticks, breakfast sausage links
• Size: 19mm - 21mm (approx. 3/4")
• Edibility: Edible
• Preparation: Soak in warm water for at least 1 hour; change the water regularly.
• Cooking Techniques: Can be broiled, boiled, grilled, or fried.

Natural Beef Rounds:

• Ideal for: Ring bologna, salami, trail bologna
• Size: 40mm - 42mm (1 1/2" - 1 3/4")
• Edibility: Edible
• Preparation: Soak in warm water for at least 1 hour, changing the water regularly.
• Cooking Techniques: Suitable for baking, smoking, or boiling.

Fibrous Casings:

These plant cellulose-based casings are non-edible and reminiscent of a tea bag. They hold weights ranging from 1 to 6 lbs based on size and should be soaked for 20 - 30 minutes before use to ensure flexibility.

Classic Large Casings:

• Use for: Summer sausage, salami, bologna, trail bologna, etc.
• Sizes: 1 1/2" x 12", 1 3/4" x 24", 2 1/2" x 20", 4" x 20"
• Edibility: Non-edible
• Preparation: Soak in warm water for 30 minutes before use.
• Cooking Techniques: Oven or smoker at 170°F - 185°F to reach internal temperatures of 165°F.
• Color: Clear or mahogany—can be printed or unprinted.
• Capacity: Holds between 1 - 6 lbs.

Smoke Flavored Casings:

These plastic casings have a smoked interior lining, preventing liquid leakage. They do not require prior soaking; simply use them straight from the package.

Aromatic Smoked Flavor:

• Ideal for: Summer sausage, salami, bologna, trail bologna, etc.
• Sizes: 2" x 14", 3" x 20"
• Edibility: Non-edible
• Preparation: No soaking required; can use directly from the package.
• Cooking Techniques: Oven at 170°F - 185°F, or smoke in smoker until the internal temperature reaches 165°F.
• Appearance: Clear or caramel-colored due to the smoke lining.
• Capacity: Holds 1 1/2 - 3 lbs.

High Barrier Casings:

Composed of a nylon/poly blend, these casings are easy to use and excellent for those starting in sausage making. They are non-permeable, allowing less liquid escape and require minimal preparation.

Plastic Leak-Proof Casings:

• Ideal for: Summer sausage, bologna, and salami
• Sizes: 1 1/2" x 5" or 2 1/2" x 20"
• Edibility: Non-edible
• Preparation: Soak in cold water for 30 - 60 minutes before use.
• Cooking Techniques: Usable in a smoker, oven, or boiling water until the internal temperature reaches 165°F.
• Appearance: Cream or gold.
• Capacity: Holds 1 1/2 - 2 1/2 lbs. per casing.

Hot Dog Casings:

Available as either Collagen Edible Casings or Non-Edible Plastic, ideal for crafting traditional franks. LEM’s non-edible plastic hot dog casings are Kosher certified.

Ballpark Style:

• Ideal for: Franks
• Size: 26mm
• Edibility: Non-edible
• Preparation: No soaking needed; use straight from the package.
• Cooking Techniques: Boil or smoke until the internal temperature is 165°F; do not oven cook.
• Color: Red or transparent.
• Capacity: Holds 27 - 28 lbs. of hot dogs per strand.

Further Guidance on Sausage Making

Unsure about which casings to utilize for your sausage creation? Download our handy chart on Choosing the Perfect Casing for concise assistance.

Looking for insights on smoking the ideal sausage? Click here for in-depth Smoking Information.

Experiencing issues with casings? Review our Troubleshooting Casings for solutions.

An Introduction to Sausage Casings

September 09

Sausage casing serves as a pivotal component in sausage production, providing the necessary structure, shape, and containment for the meat and accompanying ingredients. Understanding the basics of sausage casing is essential for both amateur cooks and experienced sausage makers. Here are the fundamental aspects you should be aware of:

For details, feel free to reach out via Sausage Casing Manufacturers. We are here to offer expert guidance.

1. Exploring Different Types of Sausage Casings:

Numerous types of sausage casings exist, each offering unique features and application:

• Natural Casings: Derived from animal intestines—predominantly from pigs, cows, or sheep—natural casings grant an authentic and traditional appearance and texture to sausages. Common varieties include hog casings (suitable for bratwurst and Italian sausages), sheep casings (ideal for breakfast sausages and franks), and beef casings (used for larger varieties like bologna).

• Artificial Casings: Composed of materials such as collagen, cellulose, or plastic, artificial casings are typically uniform in size and preferred for mass production. Collagen casings are notably sought-after and are available in both edible and non-edible forms.

2. Distinction Between Edible and Non-Edible Casings:

• Edible Casings: Natural casings along with certain artificial options like collagen are classified as edible, eliminating the need for removal prior to consumption, adding convenience for users.

• Non-Edible Casings: Various artificial casings are categorized as non-edible and must be removed before enjoying the sausage. These casings primarily serve aesthetic and structural roles.

3. Preparation and Care for Sausage Casings:

• Natural Casings: Typically packed in salt or brine for preservation, natural casings should be soaked in water prior to use to restore them and eliminate excess salt. Rinse thoroughly and flush out to remove remaining contaminants.

• Artificial Casings: Generally ready for direct use without the need for soaking or rinsing—simply unpack and proceed with stuffing.

4. Stuffing Sausages:

To effectively utilize casings, a sausage stuffer or specific sausage-making equipment is needed. Place the casing on the stuffer's tube and secure one end firmly.

Ensure casings are not overstuffed as this can lead to rupturing during cooking. Leave enough space at the end for tying off the sausage.

5. Tying and Linking Sausages:

Twist the stuffed casings at consistent intervals to form individual sausages. Secure the ends with kitchen twine or twist the casing for proper sealing. For linked sausages, twist the casing in opposite directions between each segment.

6. Cooking Methods:

Cooking techniques will vary according to the type of sausage and casing established. Various sausages are suitable for grilling, frying, boiling, or baking. Adhere to specific recipes and guidelines for optimal cooking times and temperatures.

7. Proper Storage Techniques:

To retain freshness, store sausages correctly. Refrigerate or freeze in airtight containers or vacuum-sealed bags. Use refrigeration within days and frozen sausages within months for the best quality.

In conclusion, sausage casing plays a vital role in sausage making, providing the essential structure and shape needed for high-quality results, whether for home cooks or professional makers alike.

For further details, please refer to Vegetable Mesh Bag.