29
Jan
Semi-poaching is the way to go. This allows you to form the sausage as thick or thin long or short as you like and the cling film can handle the temperature of the poaching.
The usual materials for sausage casing is the intestine of the slaughtered hog sheep or cow.
How to make sausage casing. The usual materials for sausage casing is the intestine of the slaughtered hog sheep or cow. The intestine are lined up with five layers from within such as. Mucosa or lining of mucosa or saliva composed of cells that aid in digestion absorption and circulation of substances to.
So youve decided to make sausage at home this is the starting point - prepping the casingCheck out our Sausage Playlist. The key to making a sausage casing tender is washing and flushing it. Once you determine how much youll use rinse the casings with water.
Doing so will remove excess salt. Then let the water flush through the casing to clean it thoroughly. If youre interested in sausage-making and dont have access to materials for making your own casings you can buy casings here.
Natural sausage casings can be preserved in the refrigerator indefinitely. Simply pack them with a handful of sea salt and cover them with fresh water and top the container with a lid. Compress it gently so air can escape but the sausage wont and start your stuffer.
Once the first few inches of sausage have entered the casing shut it off again. Squeeze out any excess air and make a simple half-hitch to tie off the end of the casing. Wrap the casing around your finger then push the end through the loop and pull it tight.
Theyre most commonly used for making pepperonis summer sausage bologna liverwurst and other fine smoked sausages. Their durability allows tight stuffing making them ideal for fine or emulsified sausages. Fibrous casings should be soaked for at least 25-30 minutes in warm water 80-100 F.
The intestine is cleaned and very well scrubbed with salt as this will stop microbial growth. Since sausage and salami are meats that need to be very well controlled this is important. A poorly made intestine casing can mean food poisoning and no one wants that.
Lay out a small sheet of cling film and place the sausage meat at one of the widest edges. Roll it tightly without too much force and twist and tie the edges. Bring a pot of water to a boil and turn off the heat.
Semi-poaching is the way to go. If youre making your own sausage mix you can accomplish the same thing using plastic wrap as a temporary casing. This allows you to form the sausage as thick or thin long or short as you like and the cling film can handle the temperature of the poaching.
Place all meat grinder parts in freezer and refrigerate mixing bowl at least 30 min prior to using. Rinse casing well to remove salt and run warm water all the way through the casing. Let casing soak in warm water 90F water for at least 1 hour or until soft and slick.