The Gourmet's Guide to Making Sausage Vol. I by Christopher Bruce

Author:Christopher Bruce [Bruce, Christopher]
Language: eng
Format: epub
Publisher: Christopher Bruce
Published: 2013-12-28T17:00:00+00:00

I describe collagen casings as semi-natural because they are made from natural protein derived from cattle skins. The skins inner layer comprises fat and collagen (collagen is also found in natural casings). The inner layer is put through a process which includes drying, removal of fat, dissolving and reconstituting as collagen casing. I don’t know the details but the result is a casing which is manmade from a natural product which is why earlier in this chapter I describe it as semi-natural. Because they are manmade collagen casings have a uniform shape and size and are available as clear or mahogany colored. It is for this reason that I use collagen casings for some commercially produced sausages but not for sausages to be consumed at home.

Cost

The cost of collagen casings compares favorably with natural casings if you produce at a commercial level, but because they come in boxes of 420 meters at a cost of $50-$100 per box you will have to be a major home sausage maker to justify the cost of buying a box at a time. It is possible that your local supplier will sell you a single length (about fifty feet or 15 meters).

Edibility

Because collagen casings are made from synthesized animal protein they are edible but collagen casings used for making larger dry or semi dry sausages although edible will be very tough and are usually removed either before or after slicing the sausage.

Storing

Collagen casings can be stored in a well ventilated cupboard. They should not be frozen. Leftover portions of casings I put back into the original packaging.

FIBROUS CASINGS

Fibrous casings are used for making dry and semi-dry sausages. They are made of synthetic fibers running in both directions and have a protein lining which makes them extremely strong and allows them to be tightly stuffed. The protein lining shrinks with the sausage as it dries thus preventing spoilage. They are supplied in diameters of 1½”- 6” (38 mm-150 mm) and varying lengths and are factory tied at one end.

Storing Fibrous Casings

Provided that they have not been soaked these casings can be stored in a cool room or pantry. Previously soaked fibrous casings should be stored in a refrigerator (not frozen) and used within a few days.

CELLULOSE OR CELLULOSIC CASINGS

Cellulose casings are used by the commercial producers to make skinless sausages of the Vienna or hotdog variety. They are made of solubilized cotton linters and are uniform, strong and resistant to bacteria but I have never used them and doubt that you will ever have cause to use them either.

MUSLIN CASING

Muslin casings are made from the common garden variety of muslin cloth and can be sewn into any shape or form you may require. I very rarely use muslin but, on the occasions that I have, I have found that soaking them in a water/vinegar solution before stuffing them makes them easier to work with and the vinegar helps to prevent mould growing on the sausage surface.

SYNTHETIC CASING

This is the type of casing used extensively by mass producers.

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