Ruqayyah Snyder
Sausages are usually encased in one of two types of skins: natural or synthetic. Natural casings, also known as sausage skins, are traditionally made from animal intestines or skin, while synthetic casings are made from industrially-processed collagen protein, derived from beef or pig hides. In Australia, suppliers like The Casing Boutique and Smoked and Cured offer a range of synthetic casings made from collagen, cellulose, and plastic. These casings are designed to cater to different sausage varieties, cooking methods, and production requirements, influencing the type of sausage skin used.
| Characteristics | Values |
|---|---|
| Types of sausage skins | Natural casing, Synthetic casing |
| Natural casing made from | Animal intestines, Animal skin |
| Synthetic casing made from | Industrially-processed collagen protein, Collagen, Cellulose, Plastic |
| Collagen derived from | Beef, Pig hides, Cattle skin, Poultry, Fish |
| Cellulose derived from | Cotton linters, Wood pulp |
| Plastic casings made from | Polymers like polyamide, polypropylene, polyethylene |
| Collagen casings advantages | Lower cost, Better weight and size control, Easier to run |
| Collagen casing uses | Grilling, Smoking, Poaching, Air-cured products |
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What You'll Learn
Natural sausage skins
Sausages are usually encased in one of two types of casings: natural or synthetic. Natural sausage skins, also known as casings, are made from animal intestines and are considered "all-natural". Hog or pig intestines are commonly used, but lamb or sheep intestines are also available. These natural casings are free from chemicals, colourings, and additives, containing only salt and water, which have been used to clean them for thousands of years. They are permeable to smoking and cooking flavours, making them ideal for charcuterie applications. Natural casings are also known for their ability to expand and contract during cooking, reducing the likelihood of bursting.
The natural casings provide a number of benefits for sausage making. Firstly, they possess a degree of elasticity, allowing them to stretch and contract during cooking. This characteristic greatly reduces the chance of the sausages bursting while being cooked. Additionally, natural casings are highly permeable to flavours, making them ideal for absorbing smoking and cooking flavours. This quality is especially advantageous in charcuterie applications, where flavour development is a key aspect.
While natural sausage skins offer certain advantages, they do have some drawbacks. One notable disadvantage is the presence of a distinct odour, which some may find unappealing. Additionally, natural casings may not provide the same level of consistency in terms of size and appearance when compared to synthetic casings. This inconsistency may be considered a disadvantage for those seeking uniformity in their sausage products. Nevertheless, natural sausage skins remain a popular choice due to their traditional nature, flavour absorption capabilities, and reduced likelihood of bursting during cooking.
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Synthetic sausage skins
Sausages are usually encased in either natural animal intestines or synthetic skins. Synthetic sausage skins are industrially-processed collagen protein derived from beef or pig hides. They are usually cheaper than natural skins and come in a variety of sizes.
Synthetic skins are well-suited for sausages that require grilling, smoking, or poaching. Collagen fibres are separated and extracted from cattle hides and further refined into a pliable, edible membrane. They are sold in different strengths depending on the cooking preferences and come in the form of 'slugs' packed into a 'caddy'.
Collagen casings are also used for air-cured products, providing good adhesion and a seamless curve that replicates the appearance of a natural beef round. Collagen wrap rolls are another option, made from naturally occurring collagen extracted from cow hides. These are typically used for encasing whole muscle charcuterie products that require curing, such as pancetta or prosciutto.
Another type of synthetic casing is the fibrous casing, made from plant cellulose. These casings are non-edible and are best suited for making dry-cured sausages like salami or smoked sausage. They can be lightly smoked due to the small holes on the surface that allow moisture, air, and smoke to penetrate the casing.
Cellulose casings are also commonly used for high-speed production, offering uniformity in size and a barrier to microorganisms. They are produced from a mixture of cellulose, plastic, and water, and are designed for automatic and semi-automatic stuffing machines.
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Collagen sausage skins
Sausages are usually encased in one of two types of casings: natural or synthetic. Natural casings are made from animal intestines, while synthetic casings are made from industrially-processed collagen protein, which is derived from beef or pig hides. Collagen sausage skins are a popular choice for sausage makers and are well-suited for sausages that require grilling, smoking, or poaching.
Collagen is a naturally occurring polymer found in animal connective tissue. It is transformed into gel, tubular casings, and film at manufacturing sites. Collagen casings are edible and provide good adhesion, filling out into a seamless curve that replicates the appearance of a natural beef round. They are also available in different colours, such as clear or mahogany, and strengths depending on the specific cooking preference.
Collagen casings are available in a range of sizes, from 15mm to 32mm, making them suitable for various sausage types, including snack sticks, breakfast sausage links, brats, Italian sausages, and hot dogs. They are also used for whole muscle charcuterie products that require curing, such as capocollo, pancetta, or prosciutto.
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Cellulose sausage skins
Sausage casings, also known as sausage skins, are the material that encloses the filling of a sausage. Artificial casings were introduced in the early 20th century and are made of collagen and cellulose. Cellulose casings are produced from a mixture of cellulose, plastic, and water, refined through a series of processes. They are specifically designed for automatic and semi-automatic stuffing machines and are used for the high-speed production of hot dogs, dry salami, or any kind of fresh sausage.
Cellulose casings offer uniformity in size, a barrier to microorganisms, and a high-strength membrane resistant to breakage. They are made from plant cellulose and are non-edible, tied off at one end to form a sock-like shape. They are best suited for making dry-cured sausages such as salami, bologna, or mortadella. Small holes on the surface of the casings allow the filling to cure or absorb smoke evenly.
Fibrous casings made from plant cellulose are also used for lightly smoked sausages due to the small holes on the surface that allow moisture, air, and smoke to penetrate the casing. These casings are clipped, looped, and tied at one end to make production easy and must be soaked in ambient temperature water for 30 minutes before use.
Collagen casings, on the other hand, are edible and well-suited for sausages that require grilling, smoking, or poaching. They are made from naturally occurring collagen, which is removed, extracted, and refined from cow hides. Collagen casings provide consistency in shape and diameter and are sold in different strengths depending on the specific cooking preference.
Overall, cellulose sausage skins play an important role in the sausage-making process, offering uniformity, strength, and ease of production for various types of sausages.
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Plastic sausage skins
Sausages are usually encased in either natural animal intestine casings or synthetic casings. Synthetic casings are made from industrially processed collagen protein, derived from beef or pig hides.
Plastic casings are non-edible and are used for summer sausage, bologna, or even pet food. They are also used for cooked and formed meats, hot dogs, smoked meats, and cheese.
Synthetic casings, including plastic casings, are usually cheaper than natural casings and come in a variety of sizes. They offer improved consistency in size, appearance, and cooking performance. They also have a high strength membrane that is resistant to breakage.
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Frequently asked questions
Sausage skins, also known as sausage casings, are made from either animal intestines or skin, or artificial casings made from industrially-processed collagen protein derived from beef or pig hides.
Natural sausage skins are made from the sub-mucosa of the small intestine of meat animals, which consists mainly of naturally occurring collagen. In Western European and Chinese cuisine, most casings come from pigs, but elsewhere, the intestines of sheep, goats, cattle, and sometimes horses are also used.
Artificial sausage skins are made from industrially-processed collagen protein, which is derived from beef or pig hides, as well as from the bones and tendons. Collagen casings can also be derived from poultry and fish. They are formed by extrusion through a die to the desired diameter, dried, and shirred into short sticks.
