Quick Answer
For beginners in sausage making, natural casings such as hog middles, beef middles, and lamb casings are ideal due to their easy availability and affordability. These casings are readily available in most butcher shops and online suppliers. Hog middles are a popular choice, with a diameter of 1.8-2.0 inches.
Choosing the Right Casing
When selecting a natural casing, consider the type of sausage you’re making and the desired texture and snap. Hog middles are suitable for most types of sausages, including breakfast links and Italian sausages. Beef middles, on the other hand, are ideal for coarse, chunky sausages like knockwurst.
To use hog middles, simply soak them in cold water for about 30 minutes before stuffing. This will help the casings relax and become more pliable. To stuff the casings, use a meat grinder with a stuffing tube attachment, or a sausage stuffer. Fill the casings to about 80% capacity to allow for proper fermentation and prevent over-stuffing.
Working with Casing Sizes
The diameter of the casing is also an important consideration. Hog middles typically come in diameters ranging from 1.8 to 2.0 inches. Beef middles are slightly larger, with diameters of 2.2 to 2.4 inches. When choosing a casing size, consider the type of sausage you’re making and the desired texture. A smaller diameter casing will result in a more delicate texture, while a larger diameter will produce a coarser texture.
Tips for Handling Casing
When handling natural casings, it’s essential to keep them moist and prevent them from drying out. This will help prevent the casings from becoming brittle and cracking during stuffing. To keep the casings moist, use a damp cloth or paper towel to cover them while they’re not in use. When stuffing, use a gentle, even motion to fill the casings, and avoid over-stuffing, which can cause the casings to burst.
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