What is Sausage Casing?
Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage.
Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose.
Sausage Casing Prices In South Africa
Urban Edible Collagen Casing, Natural Clear Edible Roast Sausage Hot Dog Collagen Casing, for Homemade Sausage Ham, 26 mm×14 m/ 1 pcs
R 770
What is standard-size sausage casing?
Hog casings generally fall between 30-45mm, usually sold as either 32-35mm, 35-38mm, or 38-42mm. Sheep casings will make a slim, narrow sausage.
Which sausage casings are best?
Sheep casings are the most tender of the natural casings.
The smaller diameter of sheep casings makes them perfect for making small link sausages like breakfast sausage and hot dogs, to snack sticks.
How long will sausage casings last?
Pack the casing in an air-tight container and refrigerate. DO NOT FREEZE! Freezing a natural casing will weaken it and it will be no good after it has thawed.
Properly stored natural casings can last under refrigeration for at least one to two years.
Are sausage casings healthy?
All sausage casings are safe to eat. Whether they’re all enjoyable to eat is another question.
Cellulose casings and some natural casings are perfectly fine to eat.
How do you peel the casing off sausage?
Successfully Remove Sausage Casings by Freezing and Slicing
With a sharp knife, carefully cut a slit lengthwise along the link.
Try not to pierce or disturb the meat. Starting at the end of your sausage link, roll back the casing gently but firmly using your thumbs.