Working with Natural Sausage Casings
Natural sausage casings are cleaned, salted intestines—typically hog or sheep—that must be thoroughly rinsed and soaked in tepid water before they are pliable enough to slide onto a stuffer horn. Proper preparation is the difference between a casing that holds firm under pressure and one that tears during the filling process.
Salt is your preservation tool, but it is also the obstacle.
The casings are packed in a heavy salt cure to keep them shelf-stable. You must remove every trace of that salt before the casing can be used.
- Large mixing bowl
- Colander
- Small funnel or faucet nozzle
Clearing the interior channel
You must thread the entire length of the casing over a tap and run cool water through it. This ensures no residual salt remains inside and confirms there are no pinhole leaks in the membrane.
The method.
Initial Rinse
Remove the bundled casing from the salt pack and rinse the exterior thoroughly under cold running water to remove the visible surface salt.
The Soak
Place the casings in a bowl of tepid water for at least one hour. The casing should become soft, translucent, and elastic.
The Internal Flush
Slide one end of the casing over your kitchen faucet. Open the water to a slow, steady stream to push water through the entire length of the intestine, flushing out the salt from the inside.
Inspection
As the water flows through, feel the texture. If you hit a knot or a tear, trim that section away and discard it before you begin stuffing.
When it doesn't go to plan.
Keep unused casings submerged in a brine of water and a pinch of salt; they will stay usable in the refrigerator for several months.
If you find the casing is difficult to open at the end, roll it between your damp thumb and forefinger to catch the edge.
Never use hot water, as it will weaken the protein structure of the intestine and cause it to burst during the filling process.
The ones that keep coming up.
How do I know if the casing is fully desalinated?
Taste a tiny piece. If it is overtly salty, keep soaking and flushing. It should taste neutral.
Can I store unused casings in the freezer?
Yes, once they are rinsed and patted dry, pack them in a container with a generous layer of coarse salt and freeze them. They will last indefinitely.
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